Although this lasagna is pretty good, I was expecting better after all of the work I put into it. The blandness that others commented on may be because there isn't much salt called for in the recipe. I may try it again with alfredo sauce packets instead because this sauce still tastes like canned cream of mushroom soup to me, even though I followed the directions exactly. The final product was a little runny because, when you put the spinach in fresh and then bake it, it exudes a lot of water into the ricotta layer underneath. In order for this lasagna to be worth the effort, it needs a few changes. But it has potential.
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