Reviewed: Nov. 11, 2009

This was very good. I made the recipe as-is with regular lasagna noodles, without cooking them first and it turned out just fine.

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carolinering

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Reviewed: Nov. 11, 2009

The is a great recipe!!!! I did modify it a bit to suit my taste, but I think that's what's so great about it. I used regular whole wheat noodles but did not cook them prior to layering in the pan and it came out perfect. I also used fresh baby spinach and didn't drain the artichokes. I added some chopped baby portobello mushrooms to give it more of a "meaty" texture. And reduced the veggie broth to 12 oz and used a 32 oz jar of sauce. I think I might try an alfredo sauce next time. But this was fantastic. Thanks for sharing!

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JENECOURT

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

I used "no boiling required" lasagna noodles, and it still came out juicy. I will cut down on the veg broth next time. I took a reviewer's advice about cutting back on fresh rosemary, and I used about 1 tsp, and it was noticeable, so I'm glad I did not use a tbsp. Other than that, it was pretty tasty. I will make this again, and next time it will be perfect.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 9, 2009

Great recipe, love it and will definitely make this again!

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noralecce

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Reviewed: Nov. 9, 2009

I can't cook to save my life but somehow mastered this one! The first time I made it I used fresh spinach, fresh garlic, and sun dried tomato feta instead of the garlic and herb. I used a little extra sauce and uncooked, regular lasagna noodles as others have recommended. I skipped the rosmary and instead used a random herb blend I had in my cupboard. It turned out incredibly good. Then I had some ingredients left over so I made another a week later with some more variations. I used frozen spinach, skipped the atrichokes, used pre-minced garlic (the kind from your spice rack) and a little extra vegetable broth. I thought since I wasn't using as fresh of ingredients it wouldn't be as good, but somehow it turned out even better! Although since I skipped the artichokes I used extra spinach and I don't think I'd use extra spinach again. Both versions were better the next day than fresh out of the oven. Was perfect to take to lunch all week!

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shell4178

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Reviewed: Nov. 8, 2009

This was a tasty base recipe. I made a few changes but did not change the integrity of the recipe. I used 14 oz of diced tomatoes and 14 oz of pasta sauce. I also included some fresh basil and sauteed mushrooms. It wasn't overly juicy. 10 minutes is definitely enough time to set the lasagna.

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EMW

Cooking Level: Beginning

Home Town: Weyauwega, Wisconsin, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: Nov. 1, 2009

This recipe won first place at a football party/lasagna cook-off contest! Way to go! Drain the excess broth that doesn't evaporate before you put the sauce in. Also, use a high quality jarred sauce and add more artichokes if you prefer a stronger artichoke taste. Oh, and make sure to top w/ cheese and sauce, not just cheese. This is a definite crowd pleaser!

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rungster

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Reviewed: Oct. 25, 2009

Next time I'm going to sausage!

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NSTROMAN

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

I have made this a few times now and have been happy with it. It takes a little bit of time, but is worth it. I am making Thanksgiving dinner this year and my boyfriend asked me to make this (we are vegetarian). To my surprise, my meat eating family members just called and asked me to make it.

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JADE1977

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Reviewed: Oct. 16, 2009

Delicious. Followed exactly except I used Chicken broth instead of Vegetable broth and I diced up one fresh tomatoe and added that to the mixture. Would make again definitely.

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Cor

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Reviewed: Oct. 12, 2009

Yum! I followed the popular suggestions. Once the filling was ready I was definitely worried about it being soupy. But I used the no-boil noodles and it turned out perfect. I assume those noodles absorb the excess liquid and the cooking time thickens it. Anyway - I served this alongside a traditional lasagna and this was just as popular. A very nice alternative!

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jfh777

Cooking Level: Intermediate

Living In: Dahlonega, Georgia, USA

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Reviewed: Oct. 11, 2009

Good recipe. Only changes I made were using homemade pasta sauce I canned with my gardent tomatoes, using lower fat cheeses and adding in a little low fat ricotta for additional creaminess in the layers. Also a few chopped black olives.

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Juliet M.

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Reviewed: Oct. 6, 2009

amazing!!! the only change I made was I used sun dried tomato alfreado sauce. I have already made it twice this month and froze it for leftovers. Thanks.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Oct. 6, 2009

This lasagna is amazing, it is a great dish for people trying a vegetarian diet.

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Sw3dishfish

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Reviewed: Oct. 5, 2009

For being vegetarian, it was excellent! My husband complained that it missed meat, and I found myself not craving a second helping(my true test of a great recipe) Although I can't say what it needed, so maybe it just wasn't my thing.

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Tami

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Reviewed: Oct. 5, 2009

EXCELLENTÉ! Will definitely make it again and again!

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TEETEE30344

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Reviewed: Oct. 4, 2009

This was so good. After reading alot of reviews complaining that it was to soupy, i eliminated the broth completely with great results. Other than that i followed the recipe. I will definitely make this again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 30, 2009

INCREDIBLE. That's all that can be said for this dish. We used no cook noodles, and fresh basil, as well as fresh spinach and zucchini. The only thing I would do is maybe add some more veggies and sauce. :) Thanks so much for this recipe...I will be making this again and again. My boyfriend said it's been one of his favorite dishes, and I cook something new 3-4 times a week...well done D!

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Haley

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Reviewed: Sep. 29, 2009

Just made this for the second time because my friends kept asking for it. I used no cook noodles, fresh basil instead of rosemary, italian cheese blend for the mozzarella, and added chicken breast. WOW!

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