Reviewed: Nov. 24, 2006

Excellent recipe! I loved this recipe and adapted it a little. I added some seafood and that was excellent for Thanksgiving. It would be great without it too. I will make it again before next Thanksgiving!

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RHONDADBE

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 8, 2006

This lasagna is delicious! I've made it several times and my whole family likes it.

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TheresaA

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Reviewed: Oct. 28, 2006

I used homemade alfredo sauce and made an extremely high-fat lasagne that I was somewhat worried about eating. Still, the taste was not that great. Regular vegetable lasagna with tomato sauce is healthier and tastes way better to me.

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 18, 2006

Have made this a number of times and always get rave reviews! I omit the carrots and add fresh basil. Next time I'm going to try it with Artichoke Hearts....

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lstarr512

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Reviewed: Jan. 26, 2006

This recipe is amazing. I get so many praises for this yummy dish. I use frozen broccoli instead of the mushrooms (I'm not a mushroom fan).

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ARCEE

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Reviewed: Jan. 11, 2006

I really liked this. It was easy to make, and tasted pretty good. My husband did not, he took one bite and said yuck. I think it was the jarred sauce. He hates jarred sauce, but I thought everything elese would cover up the taste. Still, a good recipe.

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Casserole Queen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 10, 2005

Absolutely delicious! I doubled the recipe for a party, and added a layer of mozzarella cheese after every mushroom layer. Meat eaters loved it as much as the vegetarians.

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EMF233

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Reviewed: Sep. 1, 2005

This recipe was great, except I made it nothing like it said. I tried the suggestion of seafood and made my own seafood lasagna. I did use the spinich and ricotta mix the same way, just added shrimp and crab for the meat portion. Then I baked it uncovered for 45 min. and added cheese on top and baked until it started to brown. It was delicious. The only thing it could have had better was tomatoes, but the whole point of the white sauce was to not use tomatoes. All in all a great recipe, thanks for the seafood suggestion.

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Megan

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Reviewed: Apr. 8, 2005

Great recipe! I omited the carrots and added sundried tomatoes and bread crumbs on top as suggested by others. Also added some sauted onions and peppers to the spinach and cheese mixture. It was a hit! Thanks!

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NJMEGAN

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Marlton, New Jersey, USA

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Reviewed: Mar. 18, 2005

This recipe was a good base, but some variations make it excellent. First, I used mushrooms and onions and carotts. I sauteed with garlic before adding to lasagna. I also put a layer of mozzarella in the middle as well as on top. Finally, I sprinkled some garlic bread crumbs and parmesan cheese on top. This made the lasagna crispy and cheesey on top. I made this for a wedding shower and it was a big hit - even with non-vegetarians. Also, this can be made a day in advance and then baked right before serving.

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CORIWIS

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Reviewed: Nov. 9, 2004

I used the Easy Alfedo sauce I found on this site (with fresh garlic) and doubled this lasagna recipe. I par-cooked the lasagna noodles and the veggies (I added squash & zucchin & used baby portabellas) and this came out awesome. Will make over and over!

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HEART1213

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Reviewed: Apr. 1, 2004

This was an excellent dish! I used quick and easy Alfredo from this site instead of from a jar. I also used broccoli instead of spinach since I didn't have any spinach on hand. I just cut the buds off the top of the broccoli to avoid huge bumps in the layers. 4 year old liked it and FI raved about it and said it was delicious "even without big chunks of meat" This is definitely a winner in my household.

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TMALISHY

Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

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Reviewed: Mar. 30, 2004

Very good and a nice variation on traditional tomato-based lasagna. Mine came out a little soupy. I used Classico Alfredo, which seemed to be rather thin, so I think now the 1/2 cup of milk was unnecessary. The author recommends the Five Brothers brand, so I'll make an effort to use that next time. I added cubes of cooked chicken to the spinach mixture. Next time, I'll add sun-dried tomatoes, maybe instead of the shredded carrots, as another reviewer suggested. And a layer of shredded Parmesan cheese would probably be really good, too.

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PTEETSA

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Reviewed: Mar. 22, 2004

I'm only giving this three stars because, made as written, it was rather blah. The carrots stayed crunchy after being baked and made me think I was eating carrot lasagna. But I think the recipe has great potential. While sampling it, my husband, daughter and I brainstormed about improving it. I think sun-dried tomatoes in place of the carrots would help. My husband suggested cooked cubed chicken breast. But my daughter had the best suggestion in adding shrimp or scallops. I think this could definitely be reworked into a fabulous spinach, seafood, sun-dried tomato lasagna.

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KIMKOO

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Reviewed: Mar. 13, 2004

This was SO good! I cut the recipe in half and used a 9x9 inch pan. I used a 16oz. jar of Classico Roasted Garlic Alfredo and Barilla Oven-Ready lasagna noodles. I also added more mozzarella (an extra layer of it in the middle). I baked it covered for the first 30 minutes and then uncovered for the next 20 minutes to get a nice crusty top. Definately a keeper!

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EMMASMOMMY

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Mar. 6, 2004

So glad you have enjoyed this recipe. For those who made their own alfredo sauce and for those who did not care for the brand they bought, the original recipe stated that I use 5 Brothers' Alfredo. 5 Brothers' does make a difference.

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Juanita Peek

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Reviewed: Jan. 16, 2004

This was easy to make, and it was pretty good, but it tasted bland to me, and that's saying something. Next time I'll add a bit of black pepper or red pepper flakes, to give it the depth that it seemed to lack. I was a little nervous about not cooking the noodles ahead of time, but I decided that if it worked, I'd have learned something useful for future meals. I used Bertolli lasagna noodles, uncooked as directed, and it came out great, so that's going to be my method from now on. Since cooking the noodles was the step in making lasagna that I absolutely hated, I'll be making this dish a lot more often.

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Amanda

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Reviewed: Jan. 13, 2004

This was fantastic! I do not care for the taste of canned Alfredo sauce, so I did make my own sauce. It is super easy to do so. I also boiled the noodles because I've never liked the outcome of not boiling them. I used a 9x13 pan, and I had a few noodles left over. I put them on with a little sauce and mozzerella cheese, and then finished the last step of noodles, sauce, and cheese. I had a little sauce left to pour over. It was very creamy and cheesy, and my 2yo, 4yo, and 6yo loved it! To the ones that didn't have much luck with the recipe, I'd recommend giving it another go using the suggestions from all of the reviews. This will become a mainstay in our home. Thanks for the recipe!

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ATGEP

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Reviewed: Nov. 22, 2003

EXCELLENT! my mom said this is the best thing that I have ever cooked for her. I changed the ingredients a bit though. I used Classico Sun-Dried tomato alfredo sauce (this was the key ingredient!, I only used 16 oz of sauce, I used one cup of milk and I also used 1 cup of cheese. I omitted the carrots due to personal preference. This recipe turned out great, everyone raved about it. Thanks for a great lasanga!

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COOKINKELLI

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Reviewed: Jul. 14, 2003

Served the recipe to a dinner party of 10 twenty-somethings and there was not a scrap left. I cooked the noodles for 1/2 the time of the package directions before proceeding as the recipe stated. Delicious, will definitley make again

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KELBEL331

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Easy Spinach Lasagna with White Sauce

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