Reviewed: Nov. 18, 2009

great recipe!

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Fairlady

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 14, 2009

easy and pretty tasty. A little too much liquid, though--I don't think the added milk is necessary. I left out the mushrooms and instead of ricotta used fresh mozarella and mixed it with the spinach in the food processor. Worked perfectly. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 25, 2009

I used 2 envelopes of KNOORS Alfredo sauce mix. I cooked 1 medium onion chopped, 2 cloves of minced garlic, with about 8 oz. of sliced mushrooms and a cup of chopped carrots in evoo until tender. I then added +/- 8 cups of fresh spinach and cooked it until wilted. I drained the liquid off before adding to the lasagna. I also used 1 1/2cups cheese. It was a nice change from reg. red lasagna.

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Oct. 5, 2009

I only rated four stars because I changed it up a bit. My variation: one jar alfredo sauce not 2, mixed about 1/2 cup cottage cheese with the ricotta/egg mixture. I did not use carrots, but used fresh spinich, sauted with a diced yellow pepper, fresh mushrooms, onions and 3 cloves of fresh garlic (put thru the press). I used more mozzarella than the recipe (about 3 cups), I sliced a large tomato very thin and covered the top with the slices, then I sprinkled the tomatoes with parmesean cheese and seasoned italian bread crumbs. It is so yummy. One jar of sauce was plenty with some milk (1/2 cup or so) mixed in (I made a 9x13 pan) cooked about an hour at 350. Enjoy this is a really great recipe. thanks!

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Patty

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 19, 2009

I love this recipe it is different than the traditional red sauce lasagna. I add ground pork and artichokes and extra mozz cheese in the middle layer. and since it is just me and my husband it makes two small ones and i freeze one we love it.

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Amnda Mullins

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Reviewed: Aug. 16, 2009

A really awesome recipe, but like others said you have to find a really good alfredo sauce b/c that makes the recipe. I used Classico Roasted Red Pepper Alfredo Sauce, plus I added broccoli (chopped up), and some spices to the egg mixture (nutmeg, basil).

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Emily

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Reviewed: Aug. 9, 2009

It was pretty good, find a very good alfredo sauce before you make this dish. The only difference that I did was made many layers and added more cheese. It was good.

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MandyRenee15

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Reviewed: Jul. 9, 2009

No one in my house liked this at all. I followed the recipe, and used Sundried Tomatoe alfredo sauce. It was just not good. Too rich and the spinach was too much. I definitely will not make again.

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goodayathome

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Reviewed: Jun. 30, 2009

I have made this twice now. The first time it turned out better because I used more sauce. I also added chicken both times to ensure that my family would actually eat it. Second time it turned out too dry for our taste probably has to do with adding the chicken and not using enough sauce.

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pais

Cooking Level: Beginning

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Reviewed: Apr. 6, 2009

I premade this lasagna for an easy weekend meal away from home and actually, it got some pretty good reviews. I did not use no cook noodles like the recipe called for because I like my pasta very cooked (not al dente) and have had bad luck with those before. I used packets of alfredo sauce mix as others suggested because I also do not care for the jared kind. It was good, although pretty salty. The only thing I with I would have done differently is cook the carrots because they did not cook enough in the lasagna.

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 26, 2009

This recipe was great! We used 2 jars of Alfredo sauce from the store and it was perfect! We like a saucy lasagna. My kids loved this and this was a great way to get them to have their vegetables :) We served it with hot crusty french bread by peppridge farms. It is great! Thank You!

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I really enjoyed this, although I made a few changes because my fiance forgot to purchase some of the ingredients. Instead of carrots and mushrooms, I used about 1 small bag frozen corn mixed with broccoli florets and diced red peppers. I omitted the milk and used all light ricotta and light mozzarella. Also, I used fresh spinach. I rinse one bag of spinach and microwaved it until it wilted, then I drained it, chopped it, and squeezed out the excess moisture. I think the fresh spinach was a really nice touch. I made this for a family get together, along with traditional tomato lasagna, and this was a HUGE hit! It was gone long before the traditional lasagna and everyone was asking for the recipe. Honestly, I was surprised at how good this was, because it really was quite simple. I plan on making this again next weekend. Thanks for the excellent and easy recipe!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Feb. 20, 2009

Believe it or not, you can make this in a slow cooker too. I made the following changes: Used oven-ready noodles, italian sausage, used prepared dry packaged sauce like Erika, adding about an extra package to allow for absorption, adding minced garlic and sauted onion to the sauce. I also added about 1 Tbsp. Italian seasoning to the cheese mixture, ommitted carrots, and layered lots of mazzarella between layers and on top. Awesome for a work potluck: assemble, refrigerate overnight, and take to a potluck at work cooking it all morning.

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bizymama

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Wonderful Recipe! Added mozzarella to each layer, and parmesan on top. Also lightly sauted the mushrooms with 3-4 cloves of minced garlic. I plan on leaving out the milk next time, the sauce I used was Classico afredo with roasted red peppers. Used whole wheat noodles and soaked them in warm water about 15 minutes before layering. Everybody raved!

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 7, 2009

Excellent lasagna! I made two packets of the knorr alfredo sauce mix (the kind that you add your own milk) and that was plenty of sauce for this lasagna. I do not like jarred alfredo sauce at all and the packets worked great. I also added a couple cloves of sauteed garlic to the mushrooms, used a small pack of already shredded carrots, and I also added a 4oz jar of roasted red peppers which I diced. For the spinach and cheese mixture I added some ground nutmeg and little black pepper.

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Erika

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

mmm so good. i added extra mozerella between all layers adn on top as well as added some parmesan to the sauce to creamy it up and i added some turkey italian sausage. it came out very creamy and rich. a great variation on the classic. and i did not have any problems with the noodles drying up, i think this was probably because i thickened the sauce with the parmesan.

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angeyeat

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

Very good! Hubby enjoyed it. I followed the recipe except for the addition of garlic. Next time I make it I would not add the carrots. Didn't care for the flavor with the rest of the veggies. Maybe zucchinni next time.

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Catherine

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Reviewed: Oct. 26, 2008

I enjoyed this recipe, although mine was a bit dry (I added a splash of milk fearing that it would be watery). The favors were very good, I chose to use a frozen vegie mixture (brocolli, mushrooms, red peppers, and canned carrots). I did top it with bread crumbs.

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VMARTINEZ

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Reviewed: Sep. 20, 2008

Fantastic!! I added chopped onion and garlic as another reader suggested...and I didn't skimp by buying a cheap-o alfredo sauce. I bought the more expensive brand. Also next time I will probably add more mushrooms - I'm a mushroom lover!! Will do this one again!

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