Reviewed: Jan. 3, 2007

The best 'white' lasagna that I've tried so far. Looks and tastes very good, but I would like to continue to play with the recipe: cut down on the amount of sauce; cut down on the fat and cholesterol.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jan. 2, 2007

This was SO good! I made it a little healthier by using fat free half and half, 98% fat free cream of mushroom soup, smart balance instead of butter and part skim cheeses. I used some cornstarch to thicken up the sauce a little. My husband and I ate more than half of a pan by ourselves. Will definitely be making again!

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JENNIFERLYNNE21

Cooking Level: Intermediate

Home Town: Marlboro, New Jersey, USA

Living In: Manalapan, New Jersey, USA

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Reviewed: Dec. 11, 2006

Awesome recipe. Used Broccoli instead of spinach, we love broccoli. Just a thought .... "al dente" means to cook the noodles until they're just a little soft. It only took 5 minutes for me. If you overcook them, they won't absorb as much liquid when you bake it, and your lasagna might end up runny,as some have commented on. I grilled my chicken, then put it in a slow cooker, then shredded it. It added an awesome flavor to the dish, and was worth the effort.

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DAVIDIMM

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 30, 2006

I used milk instead of cream to cut back calories and that worked well. The ricotta is hard to spread by itself, recommend mixing in an egg and some italian spices to make a ricotta mixture instead of glopping of chunks of ricotta. Make sure to add salt, pepper etc to the chicken. Could increase the spinach. I used 3 whole chicken breasts, that was more than enough meat. Overall, very good.

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Simone

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Reviewed: Nov. 7, 2006

My family couldnt get enough of this dish. I made a couple of changes. One was to omit the spinach and use chopped broccoli and diced carrots instead. I partially cooked them in microwave first. Second was to subsitute the heavy cream with milk as we dont need that extra fat. I also used the frest lasagna sheets to save time. I covered it for 1 hour, then removed cover, sprinkled with shredded mozarella cheese. Cook until light golden. I found the recipe makes a very large pan. Next time I will use two smaller pans and freeze one, as Im a single working mom and want something easy and healthy for the kids.

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heart

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Reviewed: Oct. 25, 2006

This is a wonderful recipe.. My husband loved it... I added Cottage cheese instead of ricotta cheeese. I also added green onion(scallons). This is one of the best recipes!!!

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Joy

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Reviewed: Oct. 24, 2006

Very nice. It's very rich, but can also be a bit liquidy. Make sure to let it sit for a bit before serving and this will solve the problem. Tastes even better as reheated leftovers...the flavours really have a chance to come out. I wouldn't exactly call this recipe healthy (3 cups heavy cream), so I only gave it 4 stars. Absolutely delicious though, I have made it a number of times already.

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Greg

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Reviewed: Oct. 11, 2006

This recipe was a hit at a recent family dinner at which I was meeting my sister's fiance's family for the first time (sort of a meet the Fokkers night). The other family is Italian and LOVED this dish -- what more validation could you ask for? I substituted the cream of mushroom soup (since I hate mushrooms) with cream of chicken soup. I marked it down to 4 stars in stead of 5 simply because of the prep time - I probably spent a total of 2 1/2 hours preparing this dish, not including the hour in the oven.

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jillygilly

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Reviewed: Oct. 11, 2006

It was good - but I am going to continue looking...It was just all right for me.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Oct. 8, 2006

My boyfriend and I absolutely loved this recipe. It is too die for! I too substituted heavy cream with half & half and used the healthy choice cream of mushroom soup. This recipe is a keeper.

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JenniferWright

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Reviewed: Sep. 25, 2006

I made this for a dinner party and got raves! I substitued frozed chopped broccoli for spinach. I also followed previous suggestions and used half and half, healthy request cream of mushroom and low fat ricotta to make it healthier.

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sgarvey

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Reviewed: Sep. 23, 2006

This recipe takes more than 30 minutes to prep, But it is Well Worth it. It was SOOO Delicous! I can't wait to make it again!

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Anastasia Molchak

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Reviewed: Sep. 23, 2006

I've made this recipe several times now, and have learned that some substitutions can save time and cut a lot of calories and fat. I was bold and cut the cream completely, using 2% milk instead. I use one thawed package of chopped frozen spinach instead of fresh (just because I always have it on hand), I use a whole 8 ounces of chopped portabella mushrooms, and 2-3 cans of chicken instead of roasted (who has time for that??) This recipe is a hit every time, even with the substitutions I make, it is still very rich and delicious. I've also discovered you really can't use too much mozzarella cheese. :)

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Sep. 13, 2006

This was an EXCELLENT base recipe! I'm not a fan of pure cream sauces, so I made one big change, but other than that this was a great recipe! Instead of the cream of mushroom/heavy cream, I used half a jar of ready made alfredo, along with about a half cup of fresh pesto (I buy it ready made from my grocery store). The pesto flavor goes really well with the other ingredients in this recipe.

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E

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2006

Excellent variation on your standard lasagna. I found it was better as leftovers the next day.

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JUICE1O1

Cooking Level: Intermediate

Home Town: Kersey, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 10, 2006

I have found that you can rely on a 5 Star recipe on this web site and this Lasagna is no exception! I made this and shared it with my entire staff 0 everyone loved it. Even the people who don't like spinach. It is very rich but is absolutely delicious.

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Cornerstone Cafe - MN

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Reviewed: Sep. 3, 2006

This would by far be the best recipe I have tried from this site. It is an often requested meal from friends and family who come over for dinner. I wouldn't change a thing. Thank you for the recipe

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 29, 2006

This lasagna is wonderful and I always get asked for the recipe. I made some modifications to my liking and of course a little more high in calories. I added one more can of cream of mushroom. Instead of fresh spinach I used 2 frozen/chopped spinach thawed and drained. I also used 2 8oz pkgs of baby bella mushrooms sliced. And last about 1 1/2 cup of Italian blended cheese mixed with the parmesan and reduced the amount of mozzarella and ricotta.

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KATHLEENCAP

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Reviewed: Aug. 17, 2006

After reading all the reviews I expected this to have a more powerful taste. It was good - but definitely not restaurant quality. I also use half & half instead of heavy cream, which I'm guessing made it a lot less rich (that's good in my opinion!).

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H2OSMILES

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Edina, Minnesota, USA

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Reviewed: Aug. 13, 2006

This was so good. I made it for my mom and hubby and there wasn't any left overs. I was a little bummed because I love left overs. I made a lot too.

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Janie

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Chicken and Spinach Alfredo Lasagna

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