Reviewed: Sep. 26, 2012

This is totally delicious! This is not anything like lasagna. It has a very light sauce, one that you would expect from a light summer meal. I would use less pasta next time. I wished there was more of the "good stuff" on every forkful, so I would maybe only use 3/4 of the box instead of the whole thing. I will also add toasted pine nuts next time! Yum! I also used tomato and basil feta cheese for more flavor. Update: made it again with 1/2 a box of Bowtie noodles and it is AWESOME!

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Reviewer:

Meatball of power

Reviewed: Jun. 12, 2012

This recipe is fantastic, both for taste (if you tweak it with herbs/spices) and versatility. Other reviewers have commented on it being "bland" - I just add oregano, salt, pepper to taste, and a pinch of dried parsley. Most of the time I make this with spaghetti squash instead of noodles because I can't have wheat pasta and I'm too lazy to make several batches of noodles. It's phenomenal with the squash, though! Here's what I do with the squash: use a pre-cooked 3-lb spaghetti squash, and cut the spinach and olives back to almost half, and cut back a little on the feta, but I tend not to measure that part. Then I cook just enough to re-heat everything. (of course, cutting back on some of the amounts tends to produce less servings overall - oh well; guess that's what I get for not using wheat-based noodles). Thanks for sharing this recipe, and hope my changes inspire rather than offend.

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Reviewer:

Creative Chris

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Chewelah, Washington, USA

Reviewed: Dec. 28, 2011

My boys and husband loved it. Made some modifications; didn't add the olives (sounded to salty), used a defrosted and squeezed box of frozen spinach, a can of Italian seasoned stewed tomatoes instead of lemon juice and ground chicken. I think I'll try adding some pine nuts next time too. Was craving pasta and had to find a recipe that didn't call for cow dairy due to son's allergy and this fit the bill.

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Reviewer:

FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

Reviewed: Jul. 21, 2011

It was ok, didn't have enough cheese... Found it wasn't to flavorful, added some dressing made it a bit better. don't think I will make again

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Reviewer:

Natty

Reviewed: Mar. 31, 2009

I made this tonight, and was kind of confused as to how long to bake it. The prep time says one hour, the recipe itself says 1/2 hour. I split the difference and baked it about 45 minutes. I really like the taste of this...I will definately make it again. I tweaked it a little, since I'm a novice, and basically a convenience cook. I used a 10 oz pkg. of frozen chopped spinach (thawed), I used 1.5 tsp of chopped garlic, and my lemon juice came from a bottle :-). It didn't matter, it still tastes great. My fear is that I don't think it will reheat well. I think it will be dry. So I need to figure out what I can add to this to make it a little more moist. All in all, a great, lighter pasta dish. If you don't like a heavy sauce with your pasta, this one's for you!

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Reviewer:

Ginny in Mass

Home Town: North Adams, Massachusetts, USA

Reviewed: Feb. 13, 2009

This was tasty with a good combination of Greeek flavors but lacked a chohesive sauce or binder that I associated with Lasagna. I would have served it more as a sauted dish than a baked dish. I cooked thec chicke first and then de glazed the pan before adding the onions/garlic, etc. I also added a can of artichoke hearts which was a nice addition. It made alot and will have plenty of left overs which is good. I don't know if I will make this again though.

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