Reviewed: Apr. 30, 2012

This was great! I added fresh baby spinach for color and extra nutritional value. I also used no-boil lasagna noodles to cut down on the prep. The hubs loved it!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

I made this tonight and it came out great! I implemented a few changes suggested by other reviewers and I am SO glad I did. I made this lasagna with 4 layers instead of just 2--it required 12 cooked lasagna noodles. When I cooked the ground chicken, I also cooked with it half of a red pepper, half of a green pepper, and half of a red onion. I did season well with garlic, black pepper, oregano, bail, italian seasoning, a bit of cayenne, and just a few red pepper flakes, and a splash of worchestershire sauce. I also used regular evaporated milk in the sauce. I then followed the layer directions, just with additonal layers. Adding the two additonal layers DID require that I use 16 oz of cottage cheese as opposed to just 8 oz, but it turned out so much better with the extra layers--more like lasagna should be. The cooking time and temp remained the same. 350 degree for 1 hour. All in all a delicious meal! My hubby LOVED this!

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Reviewer:

princessfaith82

Cooking Level: Intermediate

Living In: Ashland, Virginia, USA

Reviewed: Sep. 23, 2011

This was such a flavorful dish! The bell pepper added a lot of good flavor. After reading other reviews, I added half a box of frozen spinach, some minced garlic, salt, and oregano while I was browning the chicken. Worked great with the ground chicken. My 3 year-old and 17 mo-old loved it, too! My husband and I are trying to watch our weight, so I used 98% fat-free soups and fat-free cottage cheese. It still turned out great - couldn't even tell it was lower in fat!

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Reviewer:

gillian

Reviewed: Dec. 5, 2010

Excellent. Added sliced mushrooms, chopped fresh kale, and Italian seasoning to meat/soup mixture. Used ricotta cheese instead of cottage cheese.

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6 users found this review helpful

Reviewer:

TWL

Cooking Level: Expert

Living In: Mount Solon, Virginia, USA

Reviewed: Oct. 24, 2009

The measurements in this didn't seem to make sense - 1/2 cup of sauce didn't even spread to cover the bottom of a 13x9 pan, and it didn't do so on the other layers, either, nor did the cottage cheese. I used the shopping list creator from this site and got the ingredients from the recipe exactly, didn't have extra veggies on hand, and it definitely needed some. I seasoned the chicken with garlic, lawry's, onion salt & celery salt, and the dish still seemed bland. Next time I'd definitely throw in spinach, peas, corn, carrots, or all of the above. I'd also add more cream soup to make more sauce. With some tweaks, could be a very good dish.

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Reviewer:

BELLAS682

Reviewed: Apr. 21, 2009

This was very good. I also used spinach in it as well to add some more color and texture. My husband raved about this...said it was better than my regular lasagna! He hasn't stopped talking about it since we've had it.

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8 users found this review helpful

Reviewer:

Amanda B

Cooking Level: Expert

Reviewed: Apr. 19, 2009

The consistency was really good, but it was a bit bland for me. The green pepper didn't taste right ith this.

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7 users found this review helpful

Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Mar. 11, 2009

This recipe is a good base, I made a few simple changes though, due to my husband's dislike for mushrooms. I changed the cream of mushroom soup to cream of broccoli. Also we really like peppers to I changed the peppers to 1 each of orange and green peppers, and riccotta cheese instead of cottage cheese. I also added minced garlic to the peppers when I fried them up. I also added garlic powder to each layer of the lasagna. The changes made it a very rich and filling lasagna.

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10 users found this review helpful

Reviewer:

Sar

Reviewed: Nov. 4, 2007

My husband and I gave this dish 4 stars. I used all the ingredients listed but I did add chopped spinach and different seasonings. Next time I would add the cheese for the top on 15 minutes before it is done. This taste much better the next day.

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9 users found this review helpful

Reviewer:

ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

Reviewed: Oct. 3, 2007

If I think of this recipe as a casserole, I like it just fine, but I didn't think it was very lasagna-like. I used, shredded chicken breast, mushroom and garlic soup, half red and half white onion, ricotta rather than cottage cheese, and added about five cloves of minced garlic, a tablespoon of garlic Alfredo sauce mix, Romano cheese, and a bag of frozen spinach.

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7 users found this review helpful