Reviewed: Apr. 2, 2009

A bit too much on the cream cheese side for my liking

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Reviewed: Jan. 27, 2009

This is by far the best recipe I have ever got. I make this constantly for any party, work fucntion, etc. and it's always the same overwhelming response and praise. I can eat a whole one myself! You cannot go wrong with this meal and you'll raise a lot of eyebrows since it's not your typical lasagna. Enjoy and Kudos to the originator!

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ChefLaddy

Cooking Level: Intermediate

Home Town: Raymond, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Sep. 18, 2008

great recipe. My picky sons even enjoyed this one.

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Sheri

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 26, 2008

My husband and I loved this! I would have given it 5 stars, but I think I overdid the bacon and not enough spinach. Next time I will add much more spinach and less bacon. I did cover it with foil to retain moisture.

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Cassie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 1, 2008

This recipe produced quite a dense product. It tasted good, but was better (in my opinion) with a drizzle of olive oil and sprinkle of salt.

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Rachel DeYoung

Cooking Level: Expert

Home Town: Newburgh, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Oct. 21, 2007

This was a great recipe. I personally used 1 pack of 8 fat free cream cheese, mix blend of provolone with some other cheeses, 1 cup of more of cottage cheese, turkey bacon, more than a dash of garlic powder, fresh spinach, ground turkey, and garlic flav. alfredo sauce. It came out excellent. The best lasagna I ever made. Great for anyone. Also I served with bread sticks with infused olive oil, spinach salad, and homemade strawberry ice cream.

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candy126

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Reviewed: Oct. 17, 2007

The secret to this recipe is to cook it covered with foil to retain moisture. I fiddled with the quanities a bit and used fresh spinach. More cheese, some sour cream. We enjoyed this.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 30, 2007

Very good, although extra rich - and I even took previous suggestions of using low-fat everything, and chicken bacon. To agree with others - it needs MUCH more spinach, maybe twice as much! Next time I'd add a bag of fresh spinach to chop & add to the cooked stuff. Add a little sour cream in the cheese mixture; more egg and shredded cheese too (I used an Edam-Mozzarella mix). Top with a sprinkling of cheese and broil to get a nice top. And it freezes well - I made the recipe for 12, refrigerated it, sliced it up & plastic-wrapped individual portions to be defrosted & cooked in the microwave or oven, at home or at work some other night!

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Kate8

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Reviewed: May 22, 2007

Husband loved it. I had to substitute mozzarella for provolone, whipped cream cheese for half of the called-for amount, precooked bacon, and a 16-oz bag of x-wide egg noodles. It turned out very moist, full of flavor, and delicious. I have been looking for a recipe just like this and I highly suggest the substitution of cheeses.

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TMAC

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Reviewed: May 12, 2007

Tasted pretty good-bacon and spinach are a good combination together. However, this lasagna turned out a little more dry than I would have liked it. If you can find way to remedy this good dish you can make it great!

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MELMEN

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Reviewed: Apr. 28, 2007

This recipe had good taste but was dry. I would make it again and add some ricotta to give in some moisture. Or... I think if you added some milk or half and half to the cream chesse it would help too. Don't make it ahead and put it in the oven to heat. That is too long for it to be in the oven.

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Sherry

Cooking Level: Expert

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Reviewed: Nov. 17, 2006

This was great, but I used fresh spinach instead. I really love pasta without a tomato sauce base, so any time I can find one this tasty it is going to the recipe box.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 26, 2006

Pretty bland. Not enjoyed.

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ZONIC

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Goose Creek, South Carolina, USA

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Reviewed: Jul. 9, 2006

This wasn't a terrible recipe, but my fiance and I didn't care too much for it, and will not make it again. I think it was too bacon-y for my taste and he said we should stick to tomato-based lasagnas.

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EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 2, 2006

Great recipe, I tried it with fat free cream cheese and it made it taste a little too fake. I would recommend using the real deal for this recipe to get the full effect.

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SISSONKA

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Reviewed: Dec. 12, 2005

Very good. I used no-boil pasta which made it so quick to put together, and it came out great. Also, instead of straight provolone, I subbed a three cheese Italian blend of provolone, parmesean, and mozzerella.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Dec. 10, 2005

very good, very easy to prepare.

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pinkfloyd

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Reviewed: Dec. 8, 2005

My husband and I thought this lasagna was sooo bland. The spinach was way too overpowering and it wasn't saucy enough. Definitely needed something.

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brianhesseling@yahoo.com

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Reviewed: Dec. 5, 2005

This was very tastey. I added mushrooms, used Bacos instead of real bacon, added more garlic salt, and added 2 Tbsp's of minced garlic. I will definitely make this again!

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Nov. 28, 2005

This was a really good alternative to the "classic" meat lasagna, and I LOVED the cheeses used in this recipie!!! I'd like to try the meat lasangna using this cheese mixture!! YUMMY! I'm not much of a vegie eater, but thought i'd try spinich and thought the flavor deffinatly wasn't overwhelming even for a NON vegie eater like myself! The bacon was a great adding, i went ahead and used the whole package instead of just the 6 slices and it was supperb!

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