Reviewed: May 9, 2012

I used no-cook lasagna noodles and left out the rosemary, and this turned out just right.

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Reviewer:

bookgirl1972

Cooking Level: Intermediate

Reviewed: May 5, 2012

This was really good and easy to prepare. The only thing I changed was to NOT cook the noodles first. It turned out perfect! I love not having to cook the noodles first, it makes it so much easier to make!

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Reviewer:

robyn devine

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

Reviewed: Apr. 27, 2012

Delicious! I did use about 1/3 of the broth called for and it was still a bit too much since I pre-cooked the noodles. Next time I will omit. I added 16oz of sliced mushrooms which really helped bulk this up as well as fresh spinach. In the future I would add more artichokes as well. I also used 15oz alfredo mixed with 13oz spaghetti sauce which was delish. I wanted to use all alfredo, but didn't have enough and I enjoyed this combo, as did my guests.

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 22, 2012

Wait. I've never reviewed this before?! I could have sworn.. Anyway, shame on me for not giving this 5 stars sooner. This is my absolute FAVORITE lasagna! I took suggestions that it was too watery and cut back on the vegetable broth the first time (only left about an ounce or two in the can) and threw in the whole jar of artichoke hearts with the marinade and everything. That was when I personally liked it best, but I noticed a lot of people saying it was too "vinegary." I made it with a coworker this past Friday and her and her mother RAVED. I added ricotta/egg/nutmeg mixture to the mozzarella cheese layer, used and entire package of no-boil noodles (I like my lasagna noodles rolled flat), a whole can of broth and just a little (ounce or so) of the artichoke marinade. I'll definitely use the ricotta again next time. I think the measurements would be perfectly fine, not too watery if you used an entire package of lasagna noodles to soak it all up.

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Reviewer:

SunnyRJ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Apr. 16, 2012

I did not have any feta cheese, but it was FABULOUS even without it. All members of my family consumed multiple helpings, including my 18-month old. Wonderful flavor! I did throw in a couple shredded chicken breasts with the artichoke mixture (sorry, couldn't resist) and it was the perfect meal!

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Reviewer:

BHEERSPINK

Reviewed: Mar. 26, 2012

This lasagna turned out fantastic! I followed some other reviews that said the noodles didn't have to be cooked beforehand and just used oven ready noodles and mine didn't turn out runny at all. I also added a layer of eggplant (cut lengthwise) and ricotta cheese and topped with cheddar rather than feta. Turned out fantastic and was super easy to make! Will definitely be making again!

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Reviewer:

voisin

Reviewed: Mar. 21, 2012

best lasagna ever! I've cooked it twice now and my family cannot get enough. I'm cooking it again right now because my sister requested it as her birthday dinner!

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Reviewer:

lecarrizosa

Reviewed: Mar. 18, 2012

Made this "pot style" by using pre-cooked mac noodles. After adding the pasta sauce (step 3), I let this simmer for 20 mins. Added mac noodles and some mozzarella and cotija cheeses. Let them blend/warm and served with a bit more cheese on top. Fantastic and so easy!

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Reviewer:

Andi K

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

This is fantastic - I followed suggestion of others and did not cook the noodles ahead of time - I also reduced the broth amount to about 10oz. and used a 16oz package of frozen spinach. I would definitely make this again - hearty but not too heavy and really good flavor combo.

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Reviewer:

Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 11, 2012

It's okay. It's not horrible, it's not great, it's just okay. I thought the artichokes add too much sweetness, but I could have not cut them fine enough. There's just a hint of umami, which I thought could have been brought out more, so if I make it again, I'd add mushrooms or olives (I don't even like olives, but I think they'd be a good addition to this dish). I do like the idea of putting spinach in lasagna, the spinach itself isn't overpowering, and seems like a good way to get more vegetables. I assembled this the night before, and stuck it in the fridge, then upped the baking time to 1 hour covered and 30 minutes uncovered. I couldn't find herb and garlic feta, and I didn't want to buy fresh rosemary that I knew would go to waste, so I used a large helping of dried Italian seasoning instead. I also used the oil from the marinade to sautee the onions and garlic.

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