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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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 12, 2009
I followed the recipe to a t and it came out really nice. NOT the best lasagna I've ever had but super simple and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 7, 2009
This is by far the best veggie lasagna i have had, EVERY time i make it not one person leaves without asking for the recipe. i saw one comment that it is to watery, leave the bottom 3 noodles un- boiled and that seems to help.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 1, 2009
okay, a lot of work but tasted decent. used ckn broth instead of veg.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 1, 2009
I didn’t love this, and I’m confused why it’s so highly rated. Thought I did something wrong, but others shared my issues in the reviews I read. At a party I threw, my guests said it was very good, but the other dishes I made vanished, while this was the one I had most of left. I boiled the noodles for half the recommended time on the box (about 6-8 minutes), and those actually came out quite nicely. I added extra cheese and a ricotta layer, and that also worked out well. But I didn’t have enough sauce, and I only ended up using 6 noodles instead of the 9. And I thought the sauce came out watery even though I only used 1 cup of the veggie broth. I thought the whole dish was rather bland and boring. I look forward to seeing more reviews on how to liven this up. I think I’ll try the alfredo sauce next time for a little added thickness, and perhaps even less broth. This time I uhad sed Classico Triple Mushroom Pasta Sauce, which I thought was good, but didn’t stand up to the liquid. I plan to try again, but so far, not impressed and a little confused about the high ratings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 1, 2009
This lasagna was so yummy! A nice change from a traditional veggie lasagna. The only changes I made were 1. I did not cover the veggie broth with a lid (some said theirs was too soupy so I figured I would let some evaporate) 2. Instead of using a 28 oz jar of spaghetti sauce, I used a 15 oz. bertolli alfredo and then 13 oz. of homemade spaghetti sauce 3. I could not find garlic and herb feta so I substituted for california tomato and basil. 4. I used basil instead of rosemary. My entire family raved about this recipe and literally every 5 minutes my grandma was saying how delicious it was. Not only was it fabulous tasting but it was also easy to prepare. To make it even easier, I think you could probably get away without boiling the noodles.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 26, 2009
This was a pleasent change from normal lasagna, we used marinated artichoke hearts which added a strange taste, however it was easy to pick out which is why I didn't vote lower because that was our goof up.
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Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA
Living In: Fort Drum, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 24, 2009
This was pretty good. I added eggplant to the vegetable mixture. That may have been the reason that it did not have quite as much sauce as I would have liked.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 22, 2009
This recipe was surprisingly good. I didn't think all the flavors would come together so well, but they did. Also, it had a nice consistency and was not too soupy. I used no-bake lasagna noodles and a little less (about 10 oz. instead of 14 oz.) broth. I also used alfredo sauce at the advice of other reviewers. I added some mashed up cannellini beans to give it some fiber. Turned out surprisingly good.
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Home Town: Damascus, Maryland, USA
Living In: Silver Spring, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 17, 2009
This lasagna was great!! I followed other reviewers' suggestions and cut the broth down to 8oz. I also added some oregano b/c i love the flavor and used fresh spinach. When i simmered the onion/garlic/artichoke/spinach mix w/ the broth, i left the lid off the pan to burn off some of the liquid. I used one 24 oz jar of spaghetti sauce and then added one can (15 oz) of tomato sauce. I also did NOT pre-cook the noodles - they turned out perfect. There is plenty of liquid to boil the noodles as the lasagna cooks. I also did not find that there was too much liquid (maybe b/c i reduced the broth). My husband is already asking me to make this lasagna again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 14, 2009
OMG!! This is absolutely fabulous! My family loves it, guests rave about it. If I go for a week without making it, my 8 yr. old whines. Try it, you won't be disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 14, 2009
I used about 20% less cheese 30% less broth, and it was delicious. My tomato sauce was almost a paste, so I scaled back on that a little too. I also replaced the mozzarella with ricotta. Didn't have any artichokes so I skipped that part. Next time I make this I will add some zucchini.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 14, 2009
I get sick of the same old tomato ricotta lasagna. This recipe was a nice difference. We are vegetarian. Everyone including the meat people loved it.
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Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA
Living In: East Granby, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 13, 2009
This was pretty good. As other reviewers said it ended up watery on the bottom for some reason, so I would leave out the broth, and maybe just add some salt and pepper for flavoring. It needed a lot more sauce than stated to prevent the noodles from drying out. It tasted quite good however, it was nice to have a different kind of lasagna.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 10, 2009
This is an awesome dish. However, definitely don't go into it thinking "italian tomato-based lasagna". It has several strong flavors that are good together, but they ARE strong flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 10, 2009
So tasty! I've also made it using white four cheese sauce (alfredo) instead of red.
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Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 7, 2009
Great vegetarian lasagna-added some mushrooms and it made it fantastic!
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