Reviewed: Sep. 18, 2008

really good. my boys are picky and they loved this lasagna.

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Sheri

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 1, 2008

A very heavy dish. Couldn't even tell there was spinach in there. If I make again I will change some things up including making my own alfredo.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Aug. 31, 2008

This is a great vegetarian option!

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Chef Brittany

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Reviewed: Aug. 13, 2008

i gave this 4 stars because of the changes i made. good base recipe though. changes i made are listed below: -used fresh spinach, not frozen -made alfredo sauce from scratch -sauteed mushrooms with onion and garlic -put crushed garlic croutons on top for last five minutes turned out great! i would recommend these changes if you have the time!

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Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Jul. 30, 2008

Wow, this was absolutely fabulous and so easy and quick (compared to other lasagne recipes). I served it to a bunch of anti-veggie carnivorous males, and my vegetarian sister, and it got raves all around. Meat eaters even went for seconds and the entire pan was devoured. I did make a couple changes though. Didn't put in the carrots, and instead I added sauteed zucchini and garlic which I sauteed with the mushrooms. I was kind of wary of putting in raw mushrooms because A) I wasn't sure they would cook and B) if they did cook, I was afraid they would give off too much liquid and make the dish soggy. In addition, per the advice of another cook, I used the roasted red pepper alfredo which was great. Oh, and I added tons more mozzarella. Probably about 2 cups total! It would not have been as good with just a half cup. I will definitely make this again as a great dish to bring to an event where there are vegetarians and meat eaters but you only want to make one thing and please everyone. The way I made it, I would give it 5 stars but as-is, only 4.

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: Jun. 3, 2008

I made this for a dinner party and it was great! I changed just a few things by following some of the older reviews. I put chopped broccoli with the mushrooms instead of carrots, and I used half bertoli alfredo and half jarred alfredo so save some money. I also but some garlic butter in the alfredo sauce to give it more flavor and I excluded the milk because I wanted it to be thicker. I made it for my vegitarian friends and my boyfriend who usually shys away from anything green, really enjoyed it. Thanks for the great idea!

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Mookow1810

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Reviewed: May 20, 2008

This is an excellent recipe!!! I admit to being a bit of a lasagna snob, but this delectable dish received rave reviews from the toughest food critic, my boyfriend! I made a couple of of additions and omitted the mushrooms. I added sauteed italian sausage and mozzarella to the middle layer, then added a dollop of hot simmered marinara sauce for a little zest and presentation purposes. Sprinkled with a little fresh grated parmesano, this was a hit! A very mild yet tasty lasagna indeed.

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Cara Silla

Cooking Level: Intermediate

Living In: Pueblo West, Colorado, USA

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Reviewed: Apr. 3, 2008

This was a hit with our big group, kids and adults alike. I loved the addition of BROCCOLI to this (10 oz. box of finely chopped, or use half broccoli and half spinach). TIP: Use pre-shredded carrots from the bagged salad section to save time! I think this recipe benefited from the use of better quality alfredo sauce, which I was elated to find in the freezer section of my local "food service supplier" (Gordon Foods), because I do not like the taste or price of jarred alfredo either! I also chopped the mushrooms rather well, supposing that the mushroom slices would interrupt the texture (and scare the kids?). It was perfect. Easy as promised =) TIP #2: Top with panko crumbs and bake a few more minutes (with foil removed) to brown slightly; adds great texture and appearance.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Mar. 26, 2008

I will try this one again but next time I will add more cheese and a bit more sauce. I really liked the fresh taste of the veggies, they really stand out.

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Robin

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Reviewed: Mar. 21, 2008

This was SOOO GOOD!!! I made it for my son's birthday party along with a regular lasagna. I sauted the mushrooms, carrots, and some additional garlic for a few minutes to soften them up. I used refrigerated alfredo sauce instead of the jar kind due to the taste. I added extra mozzarella because we LOVE cheese. For the noodles I soaked them in hot water for 15-20 minutes to soften them up. Once the Lasagna was made I covered it with foil and put it in the freezer. The day of the party I removed the lasagna from the freezer 2 hours before cooking and let it sit at room temp to start defrosting. I then cooked it at 350 degrees for 2 1/2 hours (this was due to cooking two frozen lasagnas at the same time, one will take less time). I recieved many complements and my 2 and 5 year old loved all the cheese.

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Beth

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

This was a great recipe but I modified it quite a bit: -I sauteed a package of frozen chopped spinach, 1 entire shredded zucchini, 1/2 chopped white onion, and about 1 Tab. chopped garlic. I mixed all the vegetables with the ricotta. I should've drained the veggies better and used more ricotta to make it a little more proportional. -I used Bertolli's Sundried Tomato Alfredo. I only used 1 jar because I had read the reviews say this turned out soupy. I should've used 2 jars! I don't know if this brand is thicker or what. By the second layer I had to add some water to what was left in the jar and shake to add a little more sauce. -I cooked 1 pkg. of scallopini style skinless chicken and chopped it fine. -layered noodles, chicken, ricotta/veggies, sauce, and also added fresh mozzarella to the top of each layer It turned out great!! In my non-vegetable eating family the entire pan was gone before the traditional "red" lasagna. I got so many compliments and will definitely make it again this way.edited to add: I've made this 3 times now and I really prefer roasted red pepper alfredo to the sundried tomato kind. Other than that, it is soooo good. I buy a 2-pack of those disposable foil 9x9 and it makes almost exactly 2. Freezes well!!

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KRISTYOMAN

Cooking Level: Expert

Home Town: Trenton, Kentucky, USA

Living In: Lexington, Tennessee, USA

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Reviewed: Feb. 22, 2008

I LOVE lasagna with red sauce but my husband does not like it at all. I was looking for an alternative to give him and he raved about this. I didn't read the instructions before I started so I made a mistake right away by cooking the lasagna noodles but I used them anyway - it didn't seem to make a difference, just more work for me. I made two other small changes - I skipped the carrots and added in one cooked chicken breast cut into small pieces. My husband is already asking for it again!

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HEATHR718

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Reviewed: Dec. 18, 2007

this was pretty good. i actually didn't put the carrots or mushroom in. i just love spinach so much and couldn't put the other veggies in.

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Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 12, 2007

I have been making this lasagna recipe for about 4 years. Every person I make it for asks me for the recipe or asks me to make it again and again. Over the years I have played around with the ingredients, which is another reason I love the recipe. You can add your favorite veggies or change the sauce and it always comes out great. One time I even added chicken for a chicken lover. I found a couple short-cuts to make it quicker to prepare: Leaving the water in the spinach works fine. Slicing the mushrooms with an egg slicer is very quick! The only permanent change I have made to the recipe is the sauce. I use one 16-oz jar of Classico Sun-Dried Tomato Alfredo and it's delicious in the recipe!

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Sarah

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Nov. 12, 2007

This has become our favorite lasagne after a few modifications: use 15 oz. of sauce (more made it too saucy for our liking) add garlic, onions, possibly other veggies and saute all vegetables before adding to the lasagne And you really can add them dry!

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Toni M.

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Reviewed: Sep. 15, 2007

Homemade Alfredo sauce, sun-dried tomatoes, broccoli also used, and breadcrumbs on top! The best veggie lasagna I've ever had!

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ashley.licht

Cooking Level: Beginning

Home Town: Houghton, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 13, 2007

Very Good!

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LISAANNROY

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Reviewed: Apr. 15, 2007

This was a great recipe. It was even better the next day.

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EFasse

Home Town: Lake Zurich, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jan. 28, 2007

Simple and delicious! My husband doesn't like tomato sauce, so this was the perfect lasagna for us. I had read the reviews and made a couple of alterations. I used Buitoni refrigerated alfredo sauce because there was some criticism of jarred sauce. And I substituted sundried tomatoes for the carrots- would highly recommend this as they really added to the flavor of the dish. I used 2 cups of mozzarella- on top of each veggie layer and again on top. I squeezed the spinach dry after microwaving (which I think is implied in the recipe, but not explictly stated), used no-boil lasagna noodles (no problem with them turning out too crunchy) and didn't use the added milk. It was a little too runny when I checked it after 60 minutes, so I continued to cook it uncovered for the final 15 minutes. Highly recommend- it's going in my permanent file!

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MollyBeth

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Reviewed: Dec. 30, 2006

this lasagna was pretty good and couldn't be easier. i didn't have carrots so i left them out, and used jarred mushrooms (i would use fresh next time). also had exactly 8 lasagna noodles, but it actually needs 9, if you want 3 layers of 3. so the top layer was a little wimpy on the noodles, but still good. thanks for the post!

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MOLLY111

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Easy Spinach Lasagna with White Sauce

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