Because I liked the ingredients in this recipe, I decided to give it a try, but modified it to make it easier to make. This is what I did and it turned out great: Instead of lasagna noodles, I used a lb. of rotini. (I HATE cooking lasagna noodles, don't ask me why). I cooked the pasta while the chicken was boiling. I used 4 boneless skinless chicken breasts and chopped them up when they were done boiling. At the same time the pasta and chicken were cooking, I defrosted the spinach in the microwave and pressed all the moisture out of it. I mixed the chicken, pasta, and spinach all together in the pasta pot after I drained off the pasta. I seasoned it with the oregano, a little basil, salt, and pepper. I made the cheese sauce as directed and added a little nutmeg to the sauce when it was done. If you have one of those little choppers, I highly recommend using it to finely mince your onions and garlic. Then, I added two eggs to the ricotta cheese along with a little bit of parmesan cheese, about 1/4 cup. To assemble this recipe, I layered pasta mixture, ricotta, and cheese sauce in that order ending up with cheese sauce. I then covered the top with mozzarella cheese and sprinkled on a bit of parmesan, popped it into the oven and baked it for 35 minutes. This way is much easier for my kiddos to eat and I feel the ingredients blend together better this way. It all fit very nicely in a 9x13 pan. We will definately be making this again. The taste was awesome! The o

A friend made this recipe several years ago, and the two of us ate 3/4 of it at one meal! I don't change a thing, except sometimes I don't even put the extra topping on. When cooking it just for myself I cut it down to 2 servings, and the recipe still works well. I have made it for a dinner party and it went over well, even with people who don't care for spinach. One reviewer suggested garlic; that would be a good addition.

Very good; however, I did make a couple of changes. To cut the sugar, I used a little less than one-half cup sugar and a little less than one-half cup Splenda. I probably ended up with about 3/4 cup of sweetener instead of the 1 cup called for. A second change was to reduce the vanilla by about half. This dish goes very well with vanilla ice cream, especially if the cobbler is warm or even hot!