The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2009
Made a very tasty and easy-to-throw together lasagna. As usual with lasagna it's better on day 2!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 25, 2009
This is an awesome dish. I always add seasonings to any dish that I make. For this one I used garlic powder, onion powder, oregano and basil. I also used garlic alfredo sauce instead of cream of mushroom. Yum Yum. Will be having a Italian dinner party for my parents next mth, this will be on the menu.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 13, 2009
My family doesnt eat anything they arent used to eating. Well i tried something different with this and it was a hit. I followed recipe exactly as is. Everyone had double servings and they even asked to take some home. it did take time to cook but it was worth it.I served it with salad and garlic bread and it was perfect and pleanty of food to feed 10 people and have leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 14, 2009
I made this for my family for easter. I used more mushrooms and spinach and ended up with enough for two lasagnas. Everyone loves it, even with two lasagnas they are already gone! I think I may be making this every Easter!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 9, 2009
I followed this recipe to a "T" and wasn't impressed...time consuming is true but for an awesome lasagna that would be okay. The sauce tasted like Tuna Helper's Creamy Broccoli (without the broccoli and tuna of course). Not BAD but I could spend less money on a box of Tuna Helper than I did making this...Otherwise the Lasagna did hold up well although it did overflow a lil out of my 9x13 pan - put your lasagna pan on a big cookie sheet and you won't have to clean your oven at least. =)
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Cooking Level: Intermediate

Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 25, 2009
This recipe was really good. I didnt have the heavy cream or the ricotta cheese, so I used 2 cups of milk and 1/2 cube of cream cheese. Turned out really well. Everyone loved it! Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 2, 2009
This recipe is fantastic! I always buy the roasted chicken from Sam's when I make this and my recipe turns out wonderful! *** update *** This recipe freezes well too. I made two lasagna's as directed (minus the cheese topping), let them cool and then covered with plastic wrap and froze. On week later I set the lasagna's out at room temp. for two hours, covered w/cheese and then baked in preheated oven @ 400 degrees for 20 to 30 minutes. They turned out amazing and were gobbled up fast!
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Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 27, 2009
Eh. We found it bland. My husband called it "un-special". Too much work for too little reward.
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Home Town: Dixon, Illinois, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2009
My husband actually made this, and it turned out great. He used milk instead of cream and added mushrooms, also. It tasted fabulous. This is quickly becoming a family favorite for special occasions!
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Cooking Level: Expert

Home Town: Orlando, Florida, USA
Living In: Melbourne, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 6, 2009
I enjoyed this "quick" version of a spinach and chicken lasagna. Considering it used canned soups, I thought the consitency of the sauce was perfect and blended well with the other ingredients. I purchased a rotisserie chicken instead of baking my own in the interest of saving time. I will surely make this again but not too often as the caloric intake was more than enough for several days!
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 5, 2009
I made this recipe, and it was a great hit. I made a couple of changes though that I think made it better. I used 2 whole bags of fresh spinach, but I chopped the spinach coarsely and cooked it first until the spinach wilted. Also, instead of 1/2 onion, I used a whole onion, that I chopped in a food processor, then fried. Another change I made was that I used one large package of chopped and ready to cook mushrooms. I think these changes made all the difference. The lasagna that I made had a better appearance than the one in the picture, and I think it's because of the color of the spinach. Another problem I had is that one large package of lasagna made two large pyrex-full lasagnas. Either cook half a package of lasagna, or plan on making it two separate dishes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 2, 2009
Absolutely Wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
Awesome recipe! We made minor changes just to cut some (just a little) of the fat. Used 1 can of lowfat cream of mushroom soup and 1 can of regular. We poached the chicken for about 2 hours and picked/shredded it. We used lowfat ricotta cheese. We used part-skim mozzarella. We also used 1 9oz bag of prewashed baby spinach with stems picked. Really good. Makes a huge amount. Great for large get togethers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 3, 2009
I wanted to make Lasagna but my Mom was coming to dinner and she is not a fan of red sauce so I was looking for a recipe for Chicken Alfredo and found this. It was the best of both worlds so I decided to try it and YUMMMMMMM! Boy was it a hit! I made just a few small changes by omiting the mushrooms after lots of objections and used wheat pasta to make it a bit more carb friendly, I also bought a rotisserie chicken from Wal-Mart and used it. I will CERTAINLY make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 24, 2008
Delicious!! Very rich but I will definitly make again. Make sure you have a big bunch to fee because this makes a ton.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 4, 2008
This is great! But a little too rich. I may use milk instead of cream like suggested the next time, and since I used no-cook lasagna, should have prepared more sauce, as it wasn't quite enough to cover the top layer, and it ended up a little uncooked.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 23, 2008
Great for a large group
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 21, 2008
I LOVE LOVE LOVE this recipe! It is one of my FAVORITE things to make! I've made it for my parents, for friends and neighbors, for famiy get togethers, and for my husband and myself many times. It has become my "famous lasagna". This meal is so delicious, I don't even care about the calorie or fat count! I only do two things differently. I use Roasted Garlic Cream of Mushroom Soup, instead of the plain, and then I omit the garlic cloves. This change makes a yummy difference. The other thing I do differently is I use raw chicken that I cut into cubes. I only do this because I find it more cost efficient than buying a whole roasted chicken, and the raw chicken cooks fully anyways.
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Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA
Living In: Goodyear, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 8, 2008
A friend brought this to us after my husband had an accident and we fell in love with this. I had to have the recipe and followed it exactly and it was wonderful! No changes, just sinfully delicious!!!
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Home Town: Mchenry, Illinois, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 4, 2008
I was shocked at how good the alfredo sauce was using canned soup! I used half and half vs. cream, 1 pkg. frozen spinach squeezed very dry, and boiled chicken breasts on the bone. I also use ziti or penne instead of lasagna because it is quicker. I think it could have used a little more salt, so make sure you boil your pasta in salted water. Very good! Thanks!
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Cooking Level: Expert

Living In: Allen, Texas, USA

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