Reviewed: Apr. 19, 2012

Excellent although I did some subs as didn't have mushrooms or some of the other ingredients. Added sundried tomatoes, used fresh spinach that I sauted in olive oil and garlic. Used tomatoe based sauce instead of Alfredo and no pine nuts. Husband loved it, easy and good use of left over chicken. Thanks for the great recipe!

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Reviewer:

LLR

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Goodyear, Arizona, USA

Reviewed: Feb. 15, 2012

This was a great recipe! Next time I will skip the chicken and just double the spinach.

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Reviewer:

DawnS

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Aug. 24, 2011

So yummy! I wanted a lighter version of the recipe for a summer dinner so I made my own marinara sauce and light alfredo sauce. I also used fat free ricotta cheese. Other than these changes, I followed the recipe exactly and it was great!

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Reviewer:

keliza27

Reviewed: Oct. 11, 2010

I was gonna give this three stars until I ate it leftover. It was so much better the second day, it was like a new meal. Okay, here's the thing. It was too dry. Just my preference, I guess. I like sloppy saucy lasagna. This may have been perfect if I had added a jar of alfredo (or even marinara) to the chicken/spinach mixture. Maybe even mix some mozzarella, or substitute cottage cheese for the ricotta. That being said, the second day, I poured about half a jar of marinara on top and put it back in the oven, and it was awesome. I was going to dump the leftovers, but now I'm looking forward to having it for dinner again.

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Reviewer:

CN29URSERY

Reviewed: Apr. 7, 2010

I really loved this recipe, I have been wanting to do some thing like this for a while. My family loved it and my husband doesn't really like spinach but he loved this. I added some red bell peppers to give it more color.

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Reviewer:

plmelton

Reviewed: Mar. 31, 2010

These were absolutely delicious! I made a couple changes. First, I added 2 eggs to the filling. There was no way the filling was going to stick together without something to bind it and eggs are a standard in lasagna filling, so two were just right. Second, I used all marinara sauce instead of the marinara/alfredo combo. My husband and I could not get enough of this meal!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 19, 2010

I prepared this as written and the kids really liked it. I thought it was just okay, but great for someone watching portion sizes.

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Reviewer:

Corpman

Cooking Level: Intermediate

Living In: Roseville, California, USA

Reviewed: Mar. 7, 2010

This was EXCELLENT! I'd give more stars if I could. I made it with whole wheat lasagna noodles and half portobello and half regular mushrooms. My family just loved it and I will make again and again.

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Reviewer:

Charly10

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 3, 2010

I didn't add the mushrooms or pine nuts but it still turned out delicious! Word of advice: COVER and bake for 40 mins (it will keep your noodles from getting tough). Then uncover, add cheese, and finish baking.

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Reviewer:

allicat

Reviewed: Jan. 13, 2010

this was amazing!!! i used 3 cups of marinara- and actually will probably use 4 next time. i also used half garlic flavored alfredo sauce and half regular. i took the suggestions from a few other reviews and also cooked my mushroom mixture with white wine, onion, and a few garlic cloves. this dish was excellent, and definitely one of my favorites!! next time i may try to make it with spicy italian sausage instead of the chicken.

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