This was great...the hubby and kids loved it! I didn't have ricotta so I substituted with cottage cheese. We like dark meat so I used chicken thighs, and I deleted the salt and pepper. This recipe is a keeper! Thanks!

I used chopped broccoli instead of spinach because we are big broccoli fans. The recipe was pretty good, but was a lot of work.

very good! I cut the recipe in half and it still made about 6 servings! I also used no boil noodles and added garlic, onions, mushrooms and a little red pepper to the spinach, I used fresh since that's all I had. Next time I will put more of the mozzerella in the lasagna instead of on top, it got kinda crunchy! I also added extra sauce on the bottom before assembling and on top after the last noodle layer.

This was a good recipe. Instead of the spinach, I used green chili though, which came out good!! I probably wouldn't follow these directions exactly if I use it again. I would use more chicken, and a taller pan for more layers because there was too much cheese and sauces left over.

I used this recipe as the base to my lasagna and then added to it. The day before I baked the chicken breasts in a pesto sauce. Then the day of, shredded in a processor, sauted garlic, onions and green pepper, added chicken then used the jar sauces. Used some seasonings and added some white wine to give the sauce a nice taste. I used the garlic sauce and the sundried tomato, and then to the empty jars I added some water to get the last bit of sauce and to thin it out a bit. I used cream cheese instead of ricotta. By reading all the reviews, I knew exactly what to do to make my lasagna perfect. Will use this recipe again, and may try to make it a seafood lasagna one day. I served this with my red lasagna, and this was by far the favorite!

Looks great!

Very good, all I changed was I diced raw chicken and sauteed it in a pan with evo and 1/2 way through added 2 cloves of garlic and half an onion (both chopped fine)and finished cooking the chicken. Added 1 jar sauce to chicken. Covered bottom of 9X13 with 1/2 the other jar and after assembled topped with rest of sauce. Cover with foil bake 50 min then remove foil and bek 10 more minutes. Yummy. Also sprinkled parm cheese and fresh ground black pepper on to each layer.

PERFECT !!! I did my own alfredo sauce with cream/cream cheese/butter/pamesan cheese and a LOT of garlic and it was my favorite lasagna so far... probably will do it again.

I thought this recipe was great. I followed the direction except when I cooked the chicked I flavor it with a 1/2 onion and some garlic. I also put about a tablespoon of Italion seasoning in the Ricotta. I will make this again for sure

I would have to say that I have mixed reviews about this recipe. It overall is a good concept for an innovative lasagna, but it is very time consuming and calorie rich. The flavor was pretty good. My husband LOVED the chicken in it (I wasn't crazy about it) and my 5 year old didn't really like it. Also, there were too many layers to fit in my standard 13x9 and the resulting dish was HUGE and so heavy! We'll probably eat some of the leftovers, but not all. I think that I'll probably be using my traditinal spinach or meat lasagna more.

I had tons of leftovers after i made this meal. My parents are from Italy and i am used to eating realy good italian food. We make our sauce homemade and never store bought. Maybey thats why it didn't work for us.

We thought this lasagna was so-so. I added sauteed onions, mushrooms and garlic and still the taste was pretty blend. May be the classic parmesan sauce was to blame for this. Next time I might add the garlic parmesan sauce or buy a better parmesan cheese sauce. Not sure if I would make this lasagna again.

Well we didn't use spinach because both myself and my boyfriend don't like the stuff. I didn't really care for it too much but he loved it.

My boyfriend and I absolutely loved this recipe. I did as other users suggested and mixed all the chicken with the alfredo sauce. I put a little sauce at the bottom, then went noodles, sauce mixture, cheese, ricotta mixture, repeat. I also used chopped broccoli instead of spinach. Will definitely make again.

This was really good!!!I got great compliments on this dish- I halfed the recipe and it was still enough to feed me, my husband, daughter, and 1 guest, so I will probably continue to do this the next time unless I make it for a holiday or something---anyway very yummy...you should try this!!

I run a small hospital kitchen and this recipe is one I keep on hand when my CEO comes to me and says I need to feed 15 people at noon and I only have 12 hours to come up with a menu, this is quick, easy and everybody loves it!

I added sun-dried tomatoes to the chicken mixture and added garlic, parsley, salt and pepper and some parmesan cheese to the ricotta. Omitted the spinach but added chopped broccoli to the layer with ricotta. It was a hit at a ladies function!