Reviewed: Apr. 15, 2012

Sauce was excellent. I used fresh asparagus that I blanched. I didn't measure for anything except the sauce. I wish I had put in more asparagus. Very yummy! Will make again! Hubby said "ok", otherwise I would have given 5 stars. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cassi Kiel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Greencastle, Indiana, USA

Living In: South Elgin, Illinois, USA

Reviewed: Apr. 7, 2012

To give this recipe some bite I either blanch the asparagus or grill it. Both only take a few minutes and the results are much better. There is no salt or peper in this recipe. Considering the fact that mozzarella is not a salty cheese this needs salt and pepper for flavoring.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pattyp

Cooking Level: Professional

Home Town: Melrose, Massachusetts, USA

Reviewed: Apr. 5, 2012

I used Baricats recipe and added Yves Veggie Cuisine "Meatless Ground" soy meat. It has lots of flavor right out of the package and I added a little basil and oregano to kick things up a bit more.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bruce

Reviewed: Mar. 19, 2012

This was so delicious! I did make changes...both for our preferences and based on what I had on hand. I used no-cook lasagna noodles, as that's what I had in the pantry. Instead of canned asparagus, I used fresh that I just boiled for a couple minutes. No ham for us, as hubby doesn't care for it. So, to make up for lack of ham, I added a coarsely chopped onion. I simply sauteed the onion with the butter and garlic. Used skim milk and a combination of mozzarella and an Italian cheese mix. I baked in the oven covered with foil for 30 mins at 350 and then 15 mins uncovered at 375. Served with garlic bread and salads. Wonderful- hubby loved it. Thanks for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 6, 2012

This was delicious! I gave it 4 stars since I made changes to the sauce. Like others I used fresh asparagus as that is what I had on hand and tweaked the sauce using chicken stock, flavorful cheeses and white wine as another reviewer suggested. It was little time consuming, but it was worth it! My husband LOVED this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kristi

Reviewed: Jan. 8, 2011

Pretty good, not crazy about the sauce though...to much thyme but very bland.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 24, 2010

Thanks for posting - I lost my recipe for this, which has been one of our favorties for years. I recall reading the original recipe on the label of a DelMonte can of asparagus. I too agree that fresh asparagus is far better. I will use garlic salt to replace fresh garlic if I have none on hand. This is very easy and quick to make, as it is microwavable. I have also doubled and made a full pan for guests. Yummo!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Missers

Cooking Level: Expert

Home Town: Elizabethtown, Pennsylvania, USA

Reviewed: Apr. 14, 2010

Extremely easy with canned lasagna and a thick slice of ham from the deli (chopped). Will definitely make again.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

Reviewed: Mar. 9, 2010

This turned our really good. My hubby and kids really like it too. I’m always looking for ways to eat asparagus as I buy it all the time on sale. I did use two bunches of fresh asparagus sautéed in butter. I did add some Italian seasonings to the sauce along with a little chicken graduals. I also added some Italian cheese to the layers along w/ the motz. Cheese. I layered w/ no-boil noodles in a 9x13 and baked at 350 for 25 mins. I will for sure make this again.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Feb. 5, 2010

Pleasantly surprised by this-the flavors all complimented each other. I only wish it was thicker, heartier lasagna. I would add much more filling next time.

Was this review helpful? [ YES ]
7 users found this review helpful