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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raulmiamibeach

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Reviewed: Sep. 28, 2009

This recipe has become one of my favorites.

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Muslimfam

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Reviewed: Sep. 23, 2009

As is stands it wouldve been a 4, but I made some modifications to this recipe which in my taste brings it to 5 stars: Not a big thyme fan, so used fresh basil. I know this is more a veggie lasagna, but ya need cheese! I added a layer of cheese mix (10 oz ricotta, 1 egg, some salt, pepper, parsley, oregano and basil w/ the mozzarella) where the mozz was, I didn't pre-cook the noodles so they would soak up the soupiness that other reviewers mentioned. I also layered differently: noodles, cheese mix, sauce mix. (putting a thin coat of plain sauce under the first noodles, so they won't stick!) My fiancee and friends really liked this! Very good!

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Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 22, 2009

This recipe is amazing and hearty! In anticipation of it being runny, I made some changes. I cut the broth in 1/2, used less tomato sauce (I used the Traditional Ragu in the jar...one jar was perfect!), and used 8oz. of fresh, chopped spinach instead of frozen. I also couldn't find any garlic and herb feta, so I mixed in some chopped fresh basil and 3 chopped garlic cloves to some plain feta cheese. I substituted fresh basil in place of rosemary. It ended up being one of those plastic packs of fresh basil you can get at the grocery stores, chopped...1 TBLS in the spinach mix and the rest in the feta cheese. I recommend that your first layer be noodles (I cooked mine al dente) so that it helps absorb any liquid. I threw about 1 tsp. of dried oregano into the spinach mixture, too. My family (picky kids included) LOVED this lasagna. Perfect for a vegetarian night.

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Amie

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Reviewed: Sep. 20, 2009

A no meat lasagna? This Sicilian would usually say, "No Way!" But this recipe is amazing. We've tested this out on a lot of friends, and have had nothing but rave reviews. This has passed the vegetarian test, and a meat lover said, "If you didn't tell me there wasn't any meat in this, I wouldn't have known." I altered the recipe a bit and added more garlic, just because I always do that. I used no-bake noodles, because why wouldn't you - saves so much time and still tastes great. I used about 12 ounces of the vegetable broth and left the lid off - both of these things will keep the mixture from being soupy. Other than that, I stick to the rest of the recipe. Perfect alternative to a meat lasagna, and just as hearty. Other veggie lasagnas fail miserably, but not this one. Thanks DMCCRACKEN for a rockin' recipe!

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firedrgn

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I made this recipe as-is and found it to be a great vegetarian version of one of my favorite meals. I did find it to be a little watery, but it was perfect the next day for reheating. Next time, I will try using only 3/4 of the suggested vegetable broth, and i may substitute the feta cheese for parmesan as a topping. Overall, delicious recipe and relatively easy to put together quickly!

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Marti

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Reviewed: Aug. 29, 2009

This is one of my favourite recipes ever. I love the combination of artichokes, spinach, and feta, and this is probably the ultimate way to do it. It was fairly easy, and sooo delicious. My mom and I made it once for a holiday supper and everyone who dared to try it loved it.

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nicoleantonia

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Artichoke Spinach Lasagna

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