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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Reviewed: Aug. 25, 2009

This is the best lasagna I've ever had. A little heavy on the prep, but totally worth it.

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tucker

Cooking Level: Beginning

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Reviewed: Aug. 24, 2009

Good easy recipe.

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ratpack

Cooking Level: Professional

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Reviewed: Aug. 22, 2009

I served this to guests and they ate almost all of it and then begged for the recipe. And it was so easy! You don't have to boil lasagna noodles -- just soak them in the sink in hot water for 20 minutes -- a wonderful shortcut on a hot summer day. I didn't have vegetable broth, so used chicken broth. At room temp this tastes just delicious, so would be a good thing for a potluck.

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MaeOutWest

Cooking Level: Expert

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 19, 2009

This was absolutely delicious! Added more sauce, did not cook the noodles as others advised, used 1/2 the broth and added a a little feta to each layer!

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andrea

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 14, 2009

This was easy to make - I put together the night before so we could throw in the oven to cook. Used the no bake noodles and it turned out great. My husband has been raving about the leftovers too.

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Carrie N.

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

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Reviewed: Aug. 14, 2009

This turned out just wonderful. Would highly recommend! Added a little more garlic than it called for along with fresh basil, oregano and red pepper flakes to zip it up a little more. My husband just loved it and so did I! Will absolutely make again - soon!

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Beth

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Carlton, Minnesota, USA

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Reviewed: Aug. 12, 2009

I replaced rosemary with basil, tomato sauce with alfredo (one jar plus 3/4 water), and added ricotta while layering. It was excellent, but a little wet. Will cut down on the water next time. Still very good! A little expensive to make, though.

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gldlks219

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Artichoke Spinach Lasagna

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