The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 5, 2008
Fantastic. I added in red pepper, zucchini and mushrooms in addition to the artichokes and spinach. I also added in a teaspoon of oregano along with rosemary.
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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: Nov. 5, 2008
My family loved this lasagna variation. I shortened the prep time by using the no-cook lasagna noodles, used beef broth instead of the vegetable broth, a three cheese mozzarella pizza blend and used goat cheese instead of feta. Instead of putting the goat cheese on top, I divided it between two of the layers and finished with the pizza cheese blend. The goat cheese really made this unique. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 5, 2008
This was fantastic! Our favorite recipe from allrecipes.com thus far!
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Photo by kenandcara

Cooking Level: Intermediate

Home Town: Glen Rose, Texas, USA
Living In: Benbrook, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 29, 2008
So good! Followed the recipe and my husband and I loved it!
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Photo by flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 28, 2008
I was very excited to see a recipe like this. I love artichokes and spinach. I am vegetarian but made this for two meat-eaters. They loved it and went back for seconds and thirds. For sure a favorite. They only thing i did different was use only 2 cups of shredded cheese because its all i had on hand. Thx for the recipe!!
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Photo by jho2003

Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 23, 2008
Excellent! I have made this recipe twice and I know I'll make it again soon! It makes the most amazing leftovers. One batch can gives me and my boyfriend dinner, lunch the next day, then dinner again! Wouldn't change a thing.
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Photo by Kacey

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 21, 2008
Very good, and a nice vegetarian alternative for lasagna. Would be great to have on a buffet for your vegetarians.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2008
I made it exactly as is except I substituted chicken broth for the veggie and basil and oregano for the rosemary. I think it could have had a little bit more flavors, maybe some black pepper or red bell pepper but overall it was delicious.
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2008
Really really good - everybody liked...make sure to use fresh rosemary next time or crush the dried
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2008
This was really easy and full of flavor. Even my meat-eaters were satisfied!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 15, 2008
This lasagna was amazing! I gave some to my dad, who hates spinach, and he couldn't get enough.
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Cooking Level: Intermediate

Home Town: La Junta, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 14, 2008
I loved this recipe! Having read other reviewers' posts, I only added half the veg broth at first, but through all the simmering, found that I actually needed to add the rest of it. This one is definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 13, 2008
This recipe is a wonderful base recipe to follow. I, like many of the other reviewers changed a few things. I sauteed some onion, garlic, and bell pepper in olive oil then added my sauce, artichoke hearts, and spinach. I left out the broth completely, used oven ready noodles, 2 cups mozzarella cheese and 1 cup romano. I have to say I thoroughly enjoyed the outcome, the feta topper is awesome.
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Photo by maude s.

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 12, 2008
Made various changes to the recipe. Added ricotta cheese, placed the feta cheese in the middle layer(to avoid dryness up top), and a few others. Would definitely make again, maybe adding another vegetable or using a white sauce.
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 7, 2008
This dish was delicious. I put chicken in half for those who wanted meat, but everyone loved it!
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Cooking Level: Beginning

Home Town: Palmdale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 6, 2008
maybe my expectations were too high, but this recipe didn't knock my socks off. i think next time i'll add more spinach and artichokes (the sauce seemed pretty light) and try experimenting with a pesto or light alfredo sauce instead of tomato. we'll see.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 6, 2008
Made this for my Vegetarian DD 16th b-day dinner. She Loved it and even my 2 other children ate it as well. Very simple to make and delicious! Thank You!
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Photo by toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA
Living In: Fremont, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 5, 2008
This was a pretty good lasagna recipe but could use one more layer to make it more interesting. Combining the veggies and sauce make it have many fewer different layers. Overall though, it tasted good. I used regular lasagna noodles but let them soak in hot water in the lasagna pan while I prepped the ingredients. Although they weren't cooked, they finished cooking up the liquid in the lasagna. The leftovers saved and reheated nicely. Just having feta on the top however made the top noodles more prone to dryness, even if using foil. Next time I would save a little sauce for the top and then cheese to protect the top noodles more.
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Photo by Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 28, 2008
Excellent recipe that the whole family enjoyed, even my slightly spinach squeamish son. Might add something for a little more tang/kick next time, perhaps a little more garlic, but overall a great recipe.
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Photo by SailorJane

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 22, 2008
I really wanted to make this more of a vegetable lasagna, so I added baby bellas, squash, zucchinni, fresh basil, fresh baby spinach, and a pinch of fresh rosemary. To make it healthier, I used Pam Olive Oil Spray coating, whole wheat uncooked lasagna, and lowfat cottage cheese for the first two layers, part-skim mozzarella for the top two layers.I used canned artichokes in water, finely chopped and a Vidalia onion.I also added thyme and oregano, and used a packet of Bertolli's Summer Crushed Tomato and Basil Pasta Sauce 13.5 oz.. Adding freshed cracked black pepper and kosher salt....mama mia. I've never made a veggie lasagna before, but this will be a staple in my house from now on. Thanks for the base recipe!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Nicholson, Georgia, USA

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