Reviewed: Feb. 13, 2013

Yum my favorite lasagna now, but I changed it according to the reviews so only 4 stars for the basic idea which is simple enough to alter it to taste without fail.

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Reviewer:

mrs.delicious

Cooking Level: Expert

Reviewed: Feb. 12, 2013

I've made this recipe many times over the past 3 years. Everyone loves it! I never precook my lasagna noodles; just layer them in and they cook just fine. The fresh rosemary gives it a great flavor. I've added mushrooms and have used different flavors of feta as well.

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cookinPT

Cooking Level: Expert

Reviewed: Feb. 9, 2013

This was very good. I followed other suggestions and used fresh spinach, less broth, and I also made a ricotta/egg layer. All I did was soak the egg noodles while I did the rest, so no boiling. HOWEVER, I have to say that BECAUSE I did not pre-cook the noodles, I really needed that extra broth and could have used additional tomato or alfredo sauce. My lasagna was a tad dry. So, if you are going to skip boiling noodles, keep the broth and add about an extra 10-15 ounces of sauce. It will be perfect!!! Thanks for a great recipe.

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Reviewer:

csford83

Reviewed: Jan. 26, 2013

We tried this recipe and added riocatta cheese between layers and used a bag of fresh spinach and the recipe came out perfect.

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Reviewer:

Yvette

Home Town: San Antonio, Texas, USA

Reviewed: Jan. 18, 2013

The only change that I made to the original recipe was that I didn't precook the lasagna noodles, and I used whole wheat noodles. The vegetable broth and artichoke taste is overwhelming and not to my liking. The lasagna has a vinigary taste. Although I do not find it to be to watery and I do like the feta cheese on top. I'm looking for vegetable lasagna to replace my usual meat one once in a while. I'll keep looking.

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Reviewer:

Ania

Reviewed: Jan. 14, 2013

I was not expecting to like this but this came out pretty well. The only substitutes I used were 1/2 c of chicken broth and just a few dashes of dried rosemary because that's all I had.

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Reviewer:

PINKXG1RL

Reviewed: Jan. 14, 2013

This turned out great. I did add ricotta to the mix only b/c it was about to go bad but other than that the recipe is great as is:) The only thing I'd suggest is to make sure you cover the top noodles with enough sauce. I spaced out and didn't cover it completely and it turned out a bit crispy at the edges (last I checked, lasagna isn't meant to be crispy) HA! Thanks for the recipe. My friend's have faith in me now.

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Reviewer:

Kristin p

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 13, 2013

Yummmmmmmy! Made as written.

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Reviewer:

jenjen

Cooking Level: Expert

Reviewed: Jan. 12, 2013

Excellent. Use 1/2 cup of chix broth as suggested. Used a full 16oz bag of frozen spinach and would do so again. Used only 12oz of artichokes but I"m not a huge marinated artichoke fan.

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Reviewer:

Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

Reviewed: Jan. 5, 2013

I made this for my sister-in-law who just had a baby. She is a vegetarian and loved it! I thought it was pretty good but it was a little runny, even after taking the advice of others who recommended cutting down the vegetable broth. I also used whole wheat lasagna noodles, and used low fat ricotta instead of feta for a creamier taste! It felt like it took forever to make though!!

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