Reviewed: Jul. 23, 2011

I used a whole box of lasagna noodles and added a few cloves of fresh minced garlic when I sautéed the onions and mushrooms, along with some thyme and oregano in addition to the basil. I also substituted shredded mozzarella and parmesan cheese for the cheddar. It’s a very nice change from traditional lasagna. Oh, you can also use ground chicken!

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: May 27, 2010

I made this for dinner using leftover roasted chicken. (I also used more broth as another reviewer stated - about a cup - along with 2 cups fresh mushrooms and a clove of garlic. This allowed the noodles to cook in the oven.) It was just OK. I agree with another reviewer that it was missing something, but had potential. I warmed up some for leftovers today and sprinkled a bit of rosemary on top. Much better! I think I'd make it again, but stir in seasoning with the chicken to give it a more well-rounded flavor (rosemary, thyme, etc.). Not a bad recipe to use for leftover chicken and ingredients that I had on hand.

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Reviewer:

mom2twosd

Reviewed: May 13, 2009

Good. Go easy on the noodles. Ricotta is hard to spread over the chicken. Don't skimp on the onion. It needs the seasoning.

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Reviewer:

lluvbear

Reviewed: Feb. 26, 2009

The final product was very good. I cooked an entire box of lasagna noodles, though. 6 was way too few. I also used garlic powder and sprinkled a fine layer over the ricotta cheese on the final layer - my husband and I are garlic fans.

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Reviewer:

Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

Reviewed: Nov. 2, 2008

My family liked this, not our favorite recipe, but a good one for things I usually have on hand. Here is what I did different: I used oven ready lasagna and increased the broth to 1/2 cup. I used 2 boneless chicken breast halves and cut them up and sauted in olive oil with the onions, some salt & pepper, and garlic powder (will use real garlic when I have it next time). I didn't have mushrooms, but I would use fresh and sautee with the chicken next time. It was a little funny layering it because it is not like normal lasagna, but it turned out good!

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Reviewer:

upnorthgal

Reviewed: Aug. 26, 2008

I added a little more seasoning, like some chopped garlic instead of mushrooms, oragano, and red pepper flakes. I also had a little mozzerella cheese that I combined with the cheddar, and I used a little more parmasean then called for. It turned out great, and I'll make it again.

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Reviewer:

BOHEMEANNE

Cooking Level: Intermediate

Living In: Coaldale, Pennsylvania, USA

Reviewed: Mar. 10, 2008

I did not care for this recipe - there wasn't enough sauce or flavor. My kids didn't eat it either. But my husband (weirdo) loved it. I will not make this again.

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Reviewer:

mrowe817

Reviewed: Dec. 4, 2007

Not great...I even added some garlic and spinach for some extra kick and it still tasted like something was missing. I wish I could figure it out, because I think it could be delicious.

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