The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 19, 2009
Yum! Gotta use feta on this one--it really compliments the other flavors quite well. COuple things I changed based on what I had on hand: fresh basil in place of rosemary, chicken stock in place of veg., added shredded meat of one cooked chicken breast, and a variety of cheeses. Super easy to put together--like most lasagnas, tends to be better reheated, in my opinion. =)
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 18, 2009
Very good, different and delicious!
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Home Town: Hobart, Indiana, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 12, 2009
Very good recipe. I made a few modifications to suit my tastes though. I sauteed the onion and garlic along with a couple cups of sliced mushrooms. I omitted the rosemary since I find it can overpower the flavors and instead added a couple tablespoons each of chopped fresh basil and oregano into the sautee mixture at the end along with two bags of well drained frozen chopped spinach. I decided to add some ricotta to the spinach/artichoke mixture too, 1 large container. I also doubled the artichoke hearts to two jars since they are one of my favorites. Used no boil lasagna noodles and about a jar and a half of some good quality marinara sauce I found at the store, plus added some asiago and romano cheese (about a cup each)along with the mozzarella as well as omitting the feta since I don't care much for it. It came out incredibly and my girlfriend is still raving about it and asking me to make it again.
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Cooking Level: Expert

Home Town: West Bay, Grand Cayman, Cayman Islands
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 4, 2009
I brought this to work for an Earth Day potluck and everyone loved it! I used ricotta instead of feta (I added most of it into the sauce and put some on top), I used 1/2 the broth and and no-bake noodles but other than that, I kept everything the same. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 4, 2009
My husband made this when a few friends came over and they absolutely loved it too, even after initially complaining about our lack of meat. It was so delicious and very filling. Good balance of cheese and sauce. It even opened my husband up a little more to feta, which has been a tough transition for him. Poor guy, didn't know what he was missing.
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Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 27, 2009
Amazing flavor. I didn't have fresh rosemary, so I used dried. I also didn't have marinated artichokes, so I made my own. (See below for recipe.) Well worth the extra step. Used chicken broth and no-boil noodles. (Can't wait for my husband to try this.) 1 bag of Frozen artichoke hearts prepared according to the package directions 1 cup each wine vinegar and olive oil (*virgin, not extra virgin) 4 cloves fresh garlic, minced 3 tablespoons minced fresh Italian parsley Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 24 whole chokes. *Extra virgin olive oil may become too dominate in flavor so virgin olive oil is preferred.
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Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 27, 2009
Very nice! I made exactly as stated, with the exception of not using jarred tomato sauce - I used 3.5C of the "Best Marinara Sauce Yet" recipe from this site instead. I had concerns that the feta flavor would be overwhelming, but it really tasted great with the spinach and artichokes. The artichoke mixture was slightly watery at assembly, but after baking, not watery at all. Very tasty!
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 22, 2009
Great recipe base + lots of good advice in the reviews = a delicious lasagna my friends loved. My changes due to ingredients on hand and time constraints were: 1.) didn’t bother cooking the noodles, minced garlic to save chopping time, chicken broth instead of veggie, Italian seasoning 1T instead of rosemary, chopped fresh spinach instead of frozen, non-marinated artichoke hearts, small can of chopped mushrooms, 3 sm jars of alfredo sauce (1 four cheese, 1 w/ roasted garlic, 1 with mushrooms). Layered as directed and baked for recommended time. Delicious, creamy and very appreciated. Thanks to all for the recipe and suggestions.
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Cooking Level: Intermediate

Home Town: Hartland, Michigan, USA
Living In: Howell, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2009
I've been making this recipe for years now and am just not writing a fantastic review for it! This is the 'go to' when making dinner with friends. Fun and easy and so very delicious. The only take away: make sure the spinach is thawed and drained completely or it will make the lasagna soupy. Cheers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2009
This receipe was super tasty. I think it was the mixture or red and alfredo sauce that really finished it off. Just had it over the weekend at a friends and am going home to make some more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 13, 2009
I doubled the recipe as one user suggested to give it more height and used fresh spinach. Didn't pre-cook the noodles and let it sit in the fridge overnight which softened the noodles naturally. The recipe wasn't at all watery, but it did require an extra 45 minutes of cook time in the oven. delish!
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Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 11, 2009
This is a good recipe, but I found it a bit bland. Next time I make it, I will be using less onion and adding in mushrooms. I will also try ricotta cheese instead of mozzarella as a filling and use more herbs than just rosemary.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 8, 2009
This was fantastic - the best recipe I've found on this site. I did add red pepper and might try mushrooms next time. I also didn't use the full amount of cheese, but it was still superb.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 6, 2009
UNREAL. Everyone loved this. I (of course) made some changes. I added 1/2 of the broth called for and did not boil my noodles. I also added 1 can black olives and a layer of riccota cheese. I doubled the recipe and then tried to jam it into a 9x13 cause i wanted a super thick lasagna.... bad idea, i ended up making the 9x13 and a 9 x9. Leftovers were no problem! I made this for a dinner party and everyone loved it... its was worth the work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 6, 2009
This is now a regular in my kitchen. I have added mushrooms and cut down on the broth. I also made sure to really squeeze out the spinach. Great with a salad and crusty bread. My kids even like this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 26, 2009
This was really good. For some reason I ony had enough sauce for 2 layers, not enough for 3 layers, but it was still delicious.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 23, 2009
Very good recipe! I added italian sausage to it, which was very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 16, 2009
I knew I had to make this when I saw artichoke, spinach and feta - my favorites!! Turned out great!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 15, 2009
This recipe was a huge hit in my house. I followed the original with no modifications and got rave reviews from my husband and friends! My husband does not typically like artichokes, feta or spinach-but LOVED this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 13, 2009
This turned out awesome, but I only gave it 4 stars instead of five since I made some modifications. I used only alfredo sauce instead of tomato sauce. It was amazing. I used Bertolli alfredo sauce. Also, I used a mozzarella/parm blend which was great. I omitted the feta on top since I'm not a fan. Also, I added a lot of spices to the spinach/artichoke mixture including garlic salt, onion powder, red pepper flakes, black pepper, salt, herbs de provence, celery salt, and a little poultry seasoning (just b/c I had it on hand). I just wanted to make sure it didn't turn out bland...as other reviewers had mentioned. It was great. Made it for company and the whole thing disappeared. Will definitely make again but never with tomato sauce.
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