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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GBOOBALOO

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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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melizathorn

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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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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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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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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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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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Lisa

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Reviewed: Feb. 10, 2009

So tasty! I've also made it using white four cheese sauce (alfredo) instead of red.

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SARALOUNIC

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 7, 2009

Great vegetarian lasagna-added some mushrooms and it made it fantastic!

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Brooke25f

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Reviewed: Feb. 7, 2009

Four and a half stars. Excellent dish. We are not vegetarians, but I cook a meatless meal once a week and this is one of the best vegetarian meals on this site. I use "Best Marinara Sauce Yet" from this site instead of a jar of sauce.I also cook down the sauce/spinach/artichoke mixture 20 min. before assembling the lasagna. I subbed chicken broth for veg broth.

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 5, 2009

YUMMY! I took the suggestion of using herb goat cheese and I added sliced portabella mushrooms in the layering. Loved this recipe so much, I made it 3 times in one month!

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llllaura

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Reviewed: Feb. 2, 2009

This was very good. After his first bite, my bf said "You can make this anytime!" then proceeded to inhale 3 pieces. He had it for breakfast the next morning too! My friends loved it and so did I.

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Veggiebee

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Reviewed: Feb. 1, 2009

Great recipe, everyone who tried it raved about it :). I did change a few things. First, i took 1 1/2 lbs. chicken breast, chopped to small bits, and browned with onions garlic and 1/2 tsp. rosemary, and made it an layer. I used the suggestion of another review to include a ricotta layer in there (1 lb. ricotta, 1 egg, parsley, salt and pepper). I cut the rosemary in the sauce preparation down to one tsp, and used vodka sauce instead of plain tomato sauce. But overall, a really good take on lasagna with a pan-mediteranean feel to it.

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Pam

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Reviewed: Feb. 1, 2009

Cooked this for the first time for a party and it was a major hit! Love it!

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Stephanie

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Reviewed: Feb. 1, 2009

I followed the recipe as is, and it was absolutely delicious. I made sure to drain the artichokes and spinach really well (using a potatoe ricer) and it was not as liquidy as some of the reviewers had mentioned.

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MEEMERS333

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Reviewed: Jan. 30, 2009

I made this recipe exactly as written only I used Oven Ready Lasagna noodles--crossed my fingers hoping all the watery sauce would be enough to cook them and it worked. Whole family absolutely loved this one. Thanks for sharing--definitely keeping this one around.

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Jan. 29, 2009

I rated this recipe as a 4 because I was not big on the Rosemary in it, but, my husband really liked it. Tonight I decided to make it again but I did things a little differently since I didn't have spinach. I sauteed the onion and garlic in about 1TBLSP of the artichoke marinade. I then added the artichokes, added 1 can of diced tomatoes and 1 29oz can of tomato sauce. I added basil, oregano, parsley, and some white sugar. I also added 1/2 cup of water in place of the vegetable broth because I didn't have any. I alternated the tomato sauce with the noodles, mozarella cheese, and parmesan cheese. I didn't have any feta cheese either. It turned out awesome! My husband and my 2 kids ages 2 and 4 devoured it. I know this is a little bit different of a recipe but this was a great base to start from. Thanks for the recipe!!

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RENEE54

Cooking Level: Expert

Home Town: Tinley Park, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Jan. 29, 2009

Very good recipe. I added extra feta and garlic.

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Aimee

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Reviewed: Jan. 28, 2009

This recipe was wonderful! Some changes I made was I did not cook the noodles first, and they were perfect. There is more than enough moisture in there too cook them. I used savory instead of rosemary, and I added zucchini, mushrooms and a layer of Ricotta. And I used more lasagna noodles, as each layer was not totally covered with the amount of noodles they suggested. What a great recipe. You can add so many things, including meat and it would still be great.

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udargis

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Reviewed: Jan. 27, 2009

Husband asked if I made it or bought it...that's how good it was. Didn't have the artichokes, but other than that I followed the recipe. I think that the next time I make it I will double the recipe of bka it in a smaller dish. It turned out very skinny.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 24, 2009

My husband and I made this together. We both really enjoyed it. I couldn't believe how much he liked it as he is such a meat lover.

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louisianalady

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Reviewed: Jan. 21, 2009

This is the best spinach lasagna I have ever had. My wife and son just loved it. I also took two big helpings, hot from the oven, over to the Obama campaign HQ here in town to two wonderful young campaign workers from Hawaii and California who hadn't had home cooking for months. They were tickled to see metal utensils! And they loved the lasagna! The californai "girl" is a vegetarian and she just raved! Served it with a fresh romaine salad, and a nice glass of fresh locally made apple cider.

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