Reviewed: Mar. 21, 2008

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.

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Nikki

Cooking Level: Expert

Living In: Bayonne, New Jersey, USA

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Reviewed: Mar. 2, 2008

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!

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ECTWO

Cooking Level: Intermediate

Home Town: Cocoa Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 29, 2008

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!

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M. Detres

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2008

Everyone in my family loved this one..thanks!

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GMO

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

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

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babymomma

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

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Reviewed: Nov. 27, 2007

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

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POTHEAD5

Cooking Level: Professional

Home Town: Elmont, New York, USA

Living In: Pagosa Springs, Colorado, USA

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Reviewed: Nov. 20, 2007

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!

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Sally K.

Home Town: Neosho, Wisconsin, USA

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Reviewed: Sep. 17, 2007

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.

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robin

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Reviewed: Aug. 27, 2007

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 :-)

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Shelle

Cooking Level: Expert

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Reviewed: Aug. 27, 2007

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!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Aug. 23, 2007

I made this for a dinner party and it was a hit! I used shredded chicken breasts instead of a whole roasted chicken - just stick the breasts in your crockpot that morning and it's easier to shred when you start dinner!

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 23, 2007

This was good. Very filling, Will make again.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Jun. 8, 2007

this is a time consuming recipe but worth it. IT was fantastic. I made two small casserole dishes of it. I froze one and had it at a later time. This is a good recipe to try on the weekend when you have more time to cook.

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Stephanie

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Reviewed: Jun. 7, 2007

Not very good, sorry

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tinna

Cooking Level: Expert

Living In: Reykjavík, Höfuðborgarsvæði, Iceland

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Reviewed: Jun. 3, 2007

I used Skim Milk mixed with the mushroom soup instead of cream and used frozen chopped spinach (thawed and drained) and it was just as fabulous - with way less fat! I've also added diced up asparagus to the mixture for a few more greens and some extra yummy taste... Oh and can't forget using Spinach lasagna noodles!

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Ori

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Reviewed: May 4, 2007

The flavors were good but, this had wayyyy toooo much sauce. I would cut out 1 cup of cream and 1 can creamed soup.

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SKIS2FAST

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Sandy, Utah, USA

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Reviewed: Apr. 6, 2007

This was actually really good and not too hard to make. I only used 1 can of cream of chicken and about 2/3 can of cream of celery, as I do not like cream of mushroom. I only had 2 cups of cream (just regular, not heavy) so used a cup of milk instead and added a little corn starch. I liked that this didn't taste like your normal condensed soup casserole, but rich like real alfredo. I also added some garlic to the sauce mixture.

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be sweet

Cooking Level: Expert

Home Town: Starkville, Mississippi, USA

Living In: Leavenworth, Washington, USA

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Reviewed: Mar. 26, 2007

Very good recipe. Not as time consuming as I thought it might be. Used 6 oz bag of baby spinach and added to mushroom/onion mixture towards the end of saute process. Used 2C FF half/half plus 1C evaporated milk.

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HB2

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 11, 2007

I made this because I wanted something different and I am a big fan of vegtable lasagna. It was big hit in my house. Even the left overs went as fast as the first night. Will be be in my rotation.

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jenlauman

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Canton, Georgia, USA

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Reviewed: Jan. 23, 2007

My family and I loved this recipe! I was so concerned about the amount of moisture from reading other reviews that it ended up being dryer than I wanted. Next time I won't add any cornstarch, but will let it sit covered for a few minutes after baking. Also, its easy to spread the ricotta on the noodles by placing the noodles on the counter (like on a paper towel) and spreading it on before placing them into the pan. To make it healthier I cut back on the oil, butter, used 1% instead of cream, healthy choice cream of mushroom, and part skim mozzarella. I seasoned the chicken well, and didn't think it was bland at all (alfredo sauce tends to be a bit on the plain side, so I don't think you can expect something with a lot of kick unless you want to add another flavor to it). My family has already requested to have this again soon.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Chicken and Spinach Alfredo Lasagna

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