Reviewed: Apr. 24, 2012

I made this exactly to the recipe and it came out quite bland. After throwing some salt, some grated parmesan, some roasted red pepper flakes, and then finally some Franks buffalo sauce (buffalo makes everything taste better!) it started to have some decent flavor. It is also a very heavy meal. I feel like I need a good workout after eating it. Seems like this should be called a "lasagna base" instead of a full recipe. I doubt I'll make it again.

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Reviewer:

warranna

Reviewed: Mar. 8, 2012

this was quick and easy and tasty too. i think it would be better with a home made alfredo sauce but the jarred stuff makes it a quick meal.

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Reviewer:

Carrie Y

Cooking Level: Intermediate

Home Town: Washington Boro, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Feb. 6, 2012

great made this without carrots and everyone loved it from 4 year olds to 63year olds eveyone loved it and went back for seconds.

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Reviewer:

luvly

Reviewed: Jan. 29, 2012

This was really delicious. I really liked the crunch provided by the carrots and would not omit them. It was a huge hit at our party and really easy to make. I used Bertolli Alfreado, which tasted fresh.

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Reviewer:

clairevalentine

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Rehoboth Beach, Delaware, USA

Reviewed: Jan. 14, 2012

Excellent! My family LOVED it! I did add a few additional ingredients as suggested such as garlic and broccoli. I also added italian hot sausage to make it a bit heartier for my boys and I think that was the key to them devouring it. Will make this again and again!!

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Reviewer:

Jackieo

Reviewed: Nov. 25, 2011

I steam the shredded carrots for two minutes in the microwave before adding to lasagna. I just thaw the frozen spinach then make ricotta mixture. Last, I double and the Alfredo Sauce recipe on this site by Rebecca Swift and use that instead of pre-made sauce. Received raved reviews and there were no leftovers at a Thanksgiving potluck I took this too.

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Reviewer:

PHENOMFEMME

Reviewed: Oct. 28, 2011

I thought this was a good base recipe but made a couple of changes because I had some ingredients to use up and my personal preference. I used a cup of shredded mozzarella cheese between each layer and I cooked up 1 pound of mild italian sausage drained majority of the grease then I sauted medium chopped onion and the carrots and mushrooms together and added about 1 1/2 Tbsp of minced garlic. My husband thought it was great! But, I think next time I will follow another review and try an use the refridgerated butoni alfredo sauce just used what I had in my pantry and it was okay but not great.

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Reviewer:

Erika

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

Reviewed: Oct. 23, 2011

Lived up to its description: easy and delicious! Aside from using less carrot, I did not make any changes. Would definitely make again as an alternative to "traditional" red sauce lasagna.

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