Reviewed: Jan. 2, 2012

Took some time to make, and 8c of spinach was way too much but this dish is awesome.

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Reviewer:

LarryLuv

Cooking Level: Expert

Living In: Mesquite, Texas, USA

Reviewed: Dec. 8, 2011

My husband made this for dinner last night. It was a really nice surprise to come home to let me tell you! The only thing was that he left out several key ingredients that I think would have made all the difference. He didn't have any type of sauce on the top layer of noodles. All he did was put a light sprinkle of parm cheese and it didn't do anything but dry out the top layer of noodles making them too chewy and crunchy for my liking. Also, he left out the wine and the onions. I think he may have left out the nutmeg too, but not certain. I'm an onion and garlic lover, so i was a little sad that there weren't any onions in here, and I can see where they would really bring this dish to life. The missing wine would really round out the flavors overall. But the kicker is that when i removed the top layer of dried out noodles, I thought he had cooked with wine. He laughed b/c he said the recipe called for it but he left it out. It's still very tasty without these key ingredients. But I'm going to make this recipe myself sometime soon using all the ingredients here and see if it doesn't come out more moist.

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Reviewer:

slowcookerdiva

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

This was very good and my entire family devoured this. Tweaked a few things, but it is pretty much the same recipe.

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2 users found this review helpful

Reviewer:

taputah

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Lehi, Utah, USA

Reviewed: Sep. 18, 2011

I was really excited to try this-seemed like it would have a very unique and different flavor...and it did. But, we didn't really like that flavor. I think the thyme was a bit much, and overall it was just A LOT of work for something that tasted funky. I think its a good idea-spinach and sun dried tomato lasagna, but without the carrot, celery, nutmeg, thyme...and with some other italian flavors such as basil. I'll give it the unique factor!

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Reviewer:

terradactyll

Reviewed: Mar. 2, 2011

Delicious!!

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5 users found this review helpful

Reviewer:

daltongirl

Reviewed: Feb. 23, 2011

I would give this recipe more stars if I could. My husband FINALLY asked me for seconds which he hardly does, he's exact comment was and I quote "The BEST LASAGNA you've ever made." I was actually able to stop myself while in middle of eating this dish just to comment on how YUMMY this dish turned out. The best white sauce I've ever tasted in any lasagna. I'm planning on making this dish again when our guest come over next week. Things I did differently was I allowed the white sauce to thicken a little longer (advise I read from other reviews on this recipe). I omitted the wine just because I don't cook or use wine nor did I add any broth, I just added everything else it said plus a ton of garlic (5 or 6) and some basil (about 1 teaspoon) as well. I also added 2 to 4 teaspoons of sun-dried tomato marinated in oil (Julienne Cut) and I'm so glad I did because it complimented the flavors of this meal even more. Thanks for sharing!

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6 users found this review helpful

Reviewer:

alice

Reviewed: Jan. 30, 2011

I followed this recipe pretty close. Used way more sun-dried tomatos and chicken broth instead of the wine. I only made about 1/2 of the white sauce. I liked it but it was missing the WOW factor. My family prefers a meaty lasanga.... oh well cant please everyone :)

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14 users found this review helpful

Reviewer:

momma1803

Cooking Level: Intermediate

Home Town: Squamish, British Columbia, Canada

Reviewed: Jan. 9, 2011

Excellent recipe and better for you than one with meat and lots of cheeses. I made it with three layers of lasagna noodles (9 noodles total). I can't see using an entire 16 ounce box unless the mushroom sauce volume is increased considerably. I used one cup of whipping cream and milk for the balance. The white sauce thickens while baking. I used one package of dried tomatoes and the lasagna was flavorful and looked great! Try it!

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7 users found this review helpful

Reviewer:

ROYSAPER

Cooking Level: Expert

Living In: East Lansing, Michigan, USA

Reviewed: Dec. 1, 2010

This was Wonderful - made it true to receipe for vegetarian friends who raved about it - and my meat eating husband liked it!!

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Reviewer:

Stephany

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

Reviewed: Nov. 14, 2010

Made this using 1% milk instead of the cream, no mushrooms or celery (put in some diced green pepper that I had on hand instead) and at least 10 sundried tomatoes. I can't see calling it 'sun-dried tomato lasagna' if you don't have plenty of them running through the dish! Anyways, it turned out great and relatively healthy.

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6 users found this review helpful