Reviewed: Sep. 20, 2008

Really yummy!! I added 2 cups of cottage cheese to the cheese layers. We were hoping for leftovers, but it gone within 30 minutes (-:

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kristen

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Reviewed: Sep. 16, 2008

GREAT!!

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Christina

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Reviewed: Sep. 11, 2008

This is a great change from typical vegetarian lasagna. I really like artichokes (and spinach), but there was so much that the paper-like texture got tiresome to chew. I think next time I will cut the amount of artichoke in half and replace it with mushrooms. I added ricotta and would recommend this. The recipe did make a lot and it boiled over.

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Sep. 8, 2008

I added extra garlic because we love it. I added the marinade from the artichokes to the sauce and used 35 oz of tomato sauce total. I did NOT cook the pasta (it was just regular lasagna, not no-cook). Mine was not soggy at all and it got rave reviews. All the tomato sauce was a little hard on my acid reflux though :-/

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Annette

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

I amde this although I really do not prefer artichokes- but wanted to try to like them. IT WAS VERY GOOD. I would not make it again bc I did notice the artickoes in it, and prefer not to have them- but still it was a good recipe. I loved the feta cheese!

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bljohns6

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Reviewed: Sep. 7, 2008

We thought it was Okay. Next time I would add less fresh rosemary and another package of spinach. Mushrooms would also be great next time.

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 5, 2008

I also just soaked the lasagna noodles and used a bit less liquid. This was a fantastic meal that was easily reheated the next day!

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KJO990

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Reviewed: Sep. 1, 2008

Thought this was an excellent vegetarian lasagna. I substituted fresh spinach for frozen and artichoke hearts packed in water for marinated. Whole wheat noodles were used instead of regular. As well, I used a combo of dry curd cottage cheese with part-skim mozzarella and skipped the feta. Next time I would cut down on the vegetable broth by about a quarter cup as it was a bit watery. But everyone loved the recipe and I will make again.

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: Sep. 1, 2008

This is my go-to dish when I'm cooking for vegetarians, and it is loved by them and meat eaters too!

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RaVenSymphoNie

Cooking Level: Expert

Living In: Aurora, Illinois, USA

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Reviewed: Aug. 29, 2008

So good! We had this for Xmas dinner last year (we're vegetarian) and it was a huge hit.

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Jessica

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Aug. 29, 2008

This was really good - a nice change from the traditional. I used fresh spinach...I took the advice from others and only used enough veg broth to accomodate the spinach (about 1/4 to 1/2 cup). I also didn't have fresh herbs, so I added a tsp of dried basil. Fresh is probably better, but this still turned out great. My husband said he could have ate the whole pan!

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Amy Cav

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

i didn't cook the noodles first, and it was great!

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Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 17, 2008

I thought this was really yummy and easy to make. I used the no boil noodles, I just soaked them in hot water for about 10 min to get them soft.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 15, 2008

This lasagna is awesome! Especially for a vegetarian dish. I added pine nuts and flax seeds to the sauce and substituted Italian seasoning for the rosemary. I also used half Italian-blend cheeses and half mozzarella. My husband said I can make it ANY TIME. =) Thanks for the great recipe!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Jul. 30, 2008

You'd think that the marinated artichokes would make it too sour, but they didn't because you have to drain the marinade before using the artichokes. This recipe turned out GREAT, and my boyfriend who is not at all kitchen/cooking friendly made this lasagna ON HIS OWN because it was so easy! **He did put 4 smallish-medium cloves of garlic, though, instead of 4.5 because my pregnant sister is sensitive to garlic, and she was even able to take seconds!

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lovestoexperiment

Cooking Level: Expert

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Reviewed: Jul. 26, 2008

My husband, who is not a fan of lasagna, LOVED this lasagna! This was the first lasagna he will want to have made again. I feel elated; yes, over lasagna. Thank You So Much for this Fantastic Recipe!

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Brittney Sprawka

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

Turned out pretty well. Don't care for the feta cheese, didn't seem to go with the Italian flavors. Added ricotta cheese, used no-boil lasagna noodles, and used a 26oz jar of sauce instead of 28oz but it stll came out runnier than I'd like. Next time I'll replace some of the sauce with tomato paste.

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eeb

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Reviewed: Jul. 23, 2008

Made this for a weekend retreat with a bunch of friends. Made a meat lasagna and this one. This was the first to go! Very tasty and easy to make.

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I'm Talking Food

Cooking Level: Expert

Home Town: Castro Valley, California, USA

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Reviewed: Jul. 23, 2008

This recipe will be added to our rotation. I am trying to do more vegetarian meals and this was pretty easy to make. I did not have all of the ingredients available so I had to use dried minced onion instead of fresh (mine were becoming plants), our rural Super Walmart only has plain Feta, and instead of frozen spinach I chopped fresh spinach that was about to go bad. And I always use no-boil noodles, which made this a do-able weeknight meal. I only used 8oz of part-skim mozzerella, but used my whole 8oz container of Feta. This recipe is very forgiving of substitutions. Next time I think I will use Bleu Cheese instead of the Feta to see how it tastes.

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