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.

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.

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.

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.

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!

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.

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!

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.

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.

Pretty bland. Not enjoyed.

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.

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.

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.

very good, very easy to prepare.

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.

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!

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!