I was shocked at how good the alfredo sauce was using canned soup! I used half and half vs. cream, frozen spinach (2 pkgs.)squeezed very dry, and sauteed chicken breasts. The only thing I would do next time is boil my noodles in salted water. I think it could have used a little more salt. Very good! Thanks!

Like any good cook, I modified the recipe to make it better according to me, but it's a great idea and wonderful combination. I used whole wheat (no bake)lasagna noodles, 2 jars of Alfredo sauce instead of the cream and soups, frozen spinach that I happened to have cooked the day before (drained) and I mixed an egg and the parmesan with the ricotta just like you would with regular lasagna. I cut up chicken breasts into bite size pieces and sauteed them along with the mushrooms, etc. Then I added the sauce to that combination of vegetables and chicken. Like tradional lasagna I layered noodles, sauce with meat, spinach, ricotta mixture, and then the mozarella cheese. My son-in-law stopped over the next day and had some and I got a call from my daughter saying she wanted some of whatever he had. I shared some with neighbors who raved about it and requested the recipe. When my husband was eating the leftovers the next day he asked when I was going to make it again! It raised my blood sugar but it sure was good!

I love this recipe!! But dont make the alfredo sauce that does not do it for me you will love this even better use 2 jars of Bertolli alfredo sauce instead of makeing your own. I am telling you this was awsome!! Use the rest of the recipe as shown and hey its even quicker and better!! By the way I rated this recipe 5 stars after I used the Bertolli alfredo sauce in the recipe. ENJOY!!!

Followed the great suggestions of several reviewers and made these 'minor' changes: used 16oz jar of Alfredo sauce mixed with 1 can low fat mushroom soup; diced the garlic, sliced the mushrooms, used 4 skinless breasts (shredded), used 1 1/2 cup ricotta cheese, slightly cooked fresh spinach to wilt stage, used 1/4 cup of dry tomatoes (rehydrated), 1/2 tsp of basil and 1/2 tsp oregano, combined Reggio Percornio cheese with the mozzarella...other than that followed the recipe for a sumptuous meal and rave reviews.

This recipe was delicious! I did cheat and buy an already roasted chicken from the grocery store to save some time. It was easy to put together and it tasted wonderful. The company I had had another type of alfredo lasagna before, but thought this one was better.

I recently made this recipe for my husband and he loved it!!!!!!! I did as well. I had been waiting to try it and it was well worth the wait! I took the advice of another to make it as a cascerole. I cooked all the ingredients as in the recipe, mixed together and topped with more mozarella cheese. It was amazing! I will definately make this again!

This is a time-consuming recipe, but it is one of the best-tasting.

This is an amazing recipe that with some changes quickly made it even better. I cooked and chopped the spinach to remove some of the moisture from the lasagna. Also I added another cup of ricotta cheese and mixed it all with the Spinach (Good if you have picky eaters at home). I added 2 cloves of minced garlic to the Alfredo sauce. I actually cooked and shredded 3 chicken breasts because in my house we like the chicken more flavorful. This all adds a little more work to the original recipe but if you find the original recipe lacking in flavor, the changes take it to the next level.

I added additional Italian spices to the chicken mixture and it took a lot longer to prep than 30 mins but maybe because it was my first time. It also turned out a little runny - next time I will add more Parmesan to the sauce and REALLY DRY my spinach leaves. Otherwise it was the best lasagna I ever had!

I LOVED this recipe, and so did everyone else that tasted it! I've never made a lasagna before, so I went a little crazy with the layers. I had a LOT more spinach and had a few layers of artichoke hearts and chicken sausage. But the end result was Fantastico!

Everyone in my family loved this one..thanks!

Really liked this recipe. My other half and my daguhter loved it too. Very nice, rich and creamy!

this was an excellent dish i made it for thanksgiving dinner instead of the traditional turkey. i dont know why people said they made changes in it it was perfect the way it was . i got rave reviews from all my guests i have myself a new traditional food i will serve each year ----this is it

As a few of the others stated in their reviews, it is a bit pricey to make but most lasagnas are. We own a restaurant and truthfully, this is only the second meal I've made since we moved into our new home almost a year ago. This lasagna is absolutely delicious. I would like to try to reduce the amount of fat a bit each time I make it because it was more like 8 servings than 12 so you can bump up the fat per serving even more when the portions are larger. I would highly recommend this recipe to everyone. It's not the easiest recipe but definitely worth the effort. The end result was REALLY good!

I kinda took a short cut with the recipe. I chose to use jar Alfredo sauce rather than the heavy cream. I also used cream of chicken soup and I mixed the spinach with both ricotta and cottage cheeses. It was really good.

I was so excited to make this, but I should have followed my instincts and not used the cream of mushroom soup. I think I would have preferred this with a more traditional alfredo sauce. It was good, just not spectacular as I was expecting from all of the glowing reviews. I did have to season it up quite a bit too, otherwise I expect it would have been very bland. Thanks, anyways - it is actually much better a couple of days later!

This was the best!!! I used a roasted chicken from Costco and chopped it up. I also used oven ready lasagna that didn't need to be cooked - just pop them in the oven. My husband and son (11 yr old) almost at the entire dish. I will make again and again. Next time I will use half and half to cut back on calories. (maybe :-)