Reviewed: Oct. 21, 2010

I loved this recipe, the minute I saw it I knew that I would have to whip up a version that I could eat! I am severely allergic to cows milk so I made a soy based white sauce made to replace the soup & cream sauce. Veggie Shreds Italian blend cheese replaced the mozzarella and I used goat cheese instead of ricotta. Instead of the mushrooms I used artichoke tapanade and taking advice from sorashell I added sundried tomaotes ~ soooo good!! Thank you for sharing your original recipe.. it was inspirational :)

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9 users found this review helpful

Reviewer:

DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Victor, New York, USA

Reviewed: Oct. 11, 2010

One of the best lasagnas I ever tasted! Used frozen spinach since that is what I had and just thawed it in the microwave and squeezed out the excess moisture. Try this one, it's a keeper!

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9 users found this review helpful

Reviewer:

Reed

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Garden Valley, Idaho, USA

Reviewed: Oct. 6, 2010

This was delish. Let's see, what did I do different. I only had one cup of cream so I added a container of lite sour cream. I cooked up some chicken thighs and had a 12 oz package of no cook noodles and 10 oz package of spinach which I did add to the chicken mix to wilt down. I did misinterpret the layering I guess. I thought the sauce counted with the layering, so I used half as it said, and then it said to layer again, so I thought that meant to use the other half. But then it says to top with noodles and then the rest of the sauce, which when I realized there wasn't going to be any the way I was doing it, I made the second layer of sauce a little smaller so I could have a little to top with. So I guess the sauce wasnt to be included as a layer, my bad. So I covered with foil in an effort to keep the noodles from drying out. Regardless this was very good. It took a good little bit of effort, but it was worth it. I fixed it for my girl friends and there were no leftovers after one of my friends took the last little piece home to her husband.

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8 users found this review helpful

Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Sep. 21, 2010

Excellent

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6 users found this review helpful

Reviewer:

cismith02

Reviewed: Sep. 2, 2010

Very good recipe. I, like others, took the quick way out and used a roasted chicken from walmart and a few jars of my favorite alfredo sauces. I put the fresh spinach and the mushrooms in the food processor so my kids wouldn't really notice it. I then put all of that in a pan, along with the chicken, diced tomatoes, chopped onions, and some frozen peas and sauted it with garlic powder, onion powder, adobe, and oregano. I then added that chicen mixture to the sauce. THE WHOLE PAN IS GONE! My kids were fighting over who was going to take leftovers to school. I had some leftover sauce so I am going to boil some fettucine and make a cassarole with the noodles, sauce, ricotta, and mozzarella. Can't wait to eat it!

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20 users found this review helpful

Reviewer:

lady t

Cooking Level: Expert

Home Town: Newark, New Jersey, USA

Living In: Durham, North Carolina, USA

Reviewed: Jul. 6, 2010

This has great potential but needs something more - I think adding in some Italian seasoning or other spices would really help out the flavor. I didn't have enough cheese and I think that would have helped, but even still...not a recipe I'll make again without quite a bit of adjustment.

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10 users found this review helpful

Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

Reviewed: Jun. 12, 2010

overall good.

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10 users found this review helpful

Reviewer:

wmhurl

Reviewed: Jun. 11, 2010

I had heavy cream, ricotta cheese, & baby spinach that all needed to be used...so I did an ingredient search & came across this recipe. It was SO good, & I will be making it again. Such a nice change from normal lasagna! I did make a change or 2 though from reading other reviews. I used 1 can cream of mushroom & 1 can cream of chicken. I also omitted the mushrooms in the dish, but served it alongside 'Mouth Watering Stuffed Mushrooms' from this site. It was quite a delectable meal, & my whole family enjoyed it...kids & adults alike!

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14 users found this review helpful

Reviewer:

MrsHappyHomemaker

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

Reviewed: May 23, 2010

This was awesome! We almost made ourselves sick because we didn't want to stop eating. This was not a hard dish to make at all. I used some fresh mozarella in between the layers with the ricotta. A must try dish!!!!!

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3 users found this review helpful

Reviewer:

nitnette

Reviewed: Mar. 13, 2010

I hate to say it, but it did remind me a bit of tuna helper. It was edible, but definitely not good. Nobody was interested in seeing it twice. Plus, it was VERY time consuming, especially given the outcome. Huge waste. Sorry.

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1 user found this review helpful