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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Reviewed: Aug. 6, 2006

Great recipe! I used Ragu alfredo and fresh portabello mushrooms. I've tried making my own alfredo sauce with this one but find the store bought does about the same and MUCH faster. I often get asked for this recipe. Thanks for sharing it!!!

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COOKINWITHKIDS

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Reviewed: Jul. 26, 2006

The first time I made this it took me 1 1/2 hours just to make it and another hour to cook. The second time it took an hour to make cause I knew what I was doing. Some modification: I use 3-4 chicken breast, 1 10 oz. bag of fresh spinach, 2 cups milk and 1 cup half and half, and more ricotta cheese (don't measure it, just spread it on the layers. I have given this recipe out numerous times!! Good with garlic bread.

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lita15

Cooking Level: Beginning

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Reviewed: Jul. 26, 2006

Recipe was fanastic. Family loved it, especially my husband. Will be adding to the dinner menu. I also used some of the suggestion from other reviews. I used half and half instead of heavy cream.

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estmintz

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Reviewed: Jul. 24, 2006

This was a wonderful, quick and easy recipe. My family wasn't initially thrilled with the spinach, but didn't even notice as they dug in.

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Lisa

Cooking Level: Intermediate

Home Town: Burnsville, Minnesota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 12, 2006

This recipe is definately a keeper. Based on other suggestions I used 1/2 & 1/2 instead of heavy cream. I also sliced 2 large portabellas for the mushrooms, and used baby spinach. Saute the onions & mushrooms in salt & pepper and then add more to taste after adding the chicken, don't skimp.

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akaufmann

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Reviewed: Jun. 16, 2006

This is the my families favorite dinner. Add a salad and some warm bread and you can not get any better. Whenver my kids get to pick what they want for dinner they choose this.

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nicaundkay

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Jun. 15, 2006

This was good, but not great. I followed the recipe pretty much to a tee, with the exception of using fat free half and half instead of heavy cream. I don't think the recipe suffered because of it... just needs a little extra spice or something flavorful. I found it a bit bland, but my husband loved it. Go figure!!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Jun. 7, 2006

Pretty good. Made some adjustments to lower the fat and suit us: low fat cottage cheese, 2%milk,skim mozza and left out the butter. Had to add some cornstarch to thicken the sauce. I used 3 chicken breasts, which wasn't enough so I added couple of handfuls of frozen shrimp. Added some nutmeg and thyme for spice and lots of spinach and mushrooms. Also, use no boil noodles and save yourself a step!

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 22, 2006

This dish was a total hit at my Sunday night family dinner. I followed the recipe to the tee and it came out better than I ever anticipated. Thannks for this one Sue!

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Sylvia

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Reviewed: May 5, 2006

I thought this was okay. It turned out very well, looked delicious for presentation( I added the chopped tomatoes on top)but for my taste, it wasn't that great. I give it 5 stars because it wasn't the recipe's fault that I didn't like it that much. It took some ingredients that I don't normally carry, and it isn't the healthiest meal.So I probably won't make this again. Since I didn't use all of the alfredo sauce, I'm going to use it on noodles, chicken and veggies. I think that it will be good. I recommend using the lowfat half and half, 98% fat free cream of mushroom soup and cream of chicken, and putting lots of tomatoes on top. I also used fresh spinach because that is what I had, but the frozen might have been faster. It is worth trying:)

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ASIASMOMMY

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Reviewed: May 3, 2006

It was good but I've had better...I'm just not sure how to make the better. I will definatly continue to use this recipe and keep modifying it until I get closer to what I want. I also did not make the recipe as written, I used two 8x8 pans and divided the recipe between the two. I used 3 chicken breasts instead of the roaster and milk instead of the heavy cream. I also used one 10oz package of frozen spinach. Next time I will use 2 packages of spinach, I will try to make the sauce thinner and add 3-4 more cloves of garlic. But overall its a great recipe to build off of.

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mrssmith

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Reviewed: May 3, 2006

This was very good! I used cottage cheese instead of ricotta and cream of chicken soup instead of cream of mushroom and it was perfect. Will make it over and over. Thanks for the recipe!

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HUTCLA

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Anoka, Minnesota, USA

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Reviewed: Apr. 29, 2006

I also used half & half, and reduced-fat soup, and frozen spinach as suggested by other reviewers. I think I will add more chopped mushrooms the next time around. I am so impressed with this one. Thank you for sharing!!!

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OMAR

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Reviewed: Apr. 29, 2006

THIS LASAGNA WAS THE BEST!!

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MICHELLE

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Reviewed: Apr. 29, 2006

Very very good! I used 1/2 & 1/2 instead of heavy cream and extra mozzerella cheese instead of ricotta and still turned out excellent. Also added more spinach and mushrooms. I have already made this recipie 2 times and I am handing it out to others!! GO SUE! Tastes even better the next day!

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Ash811

Cooking Level: Beginning

Living In: Blasdell, New York, USA

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Reviewed: Apr. 23, 2006

Okay, I have tried several main course dishes and have had moderate success with them, so I was hesitant about this one. Well, I am so glad I tried this! Sue, you have hit a home run! I followed the recipe to the tee and even my picky teen went for seconds!!! I love the recipe and will make it again!

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Marsha las vegas

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Reviewed: Apr. 18, 2006

WONDERFUL!

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Tamee

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 12, 2006

This recipe was so so good! I used non-fat 1/2 and 1/2 for the heavy cream which did not take away from recipe at all. And I used cheddar cheese because that was all I had at the time. And I used cottage cheese instead of riccotta cheese. Even with the changes it turned out to be fantastic. I haven't made it with the original ingredients yet so it may be even better. It was nice to have such a great meal and know that it was about 1/2 the fat. I will be making this again and again.

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