Fantastic recipe! I make mine chunky and my family loves it that way. I'm not a fan of cilantro so I leave that out, but otherwise I don't change a thing!

Reviewed On: Nov. 21, 2011

Oh my! This is fantastic! I changed a few things based on personal taste. I used uncooked lasagna noodles and they cooked perfectly in the sauce. I added about 4 cloves of garlic and substitued Sargento's 6-cheese Italian blend for the mozzarella. I used 1 9 oz bag of fresh spinach instead of frozen. I also used fresh basil instead of dried...the flavor is so much better. I also eliminated the oregano...just my personal preference. Other than that, I followed the recipe exactly as far as the the quantities and layering and it turned out perfectly! I never cook the noodles in advance for any lasagna recipe. I personally think by precooking and then baking, the noodles end up being overcooked and a little on the mushy side. Besides, by not cooking, it saves time as well! Thank you so much for posting this recipe...it will go in with my favorites!

Reviewed On: Nov. 19, 2011

I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said, I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious.

Reviewed On: Nov. 17, 2011