This was a really good change from the usual lasagna. I only gave it 4 stars, but I was debating 5. I admit, I did deviate a bit. I chopped broccoli and carrots very fine and added along with some spinach to the ricotta. I only used 15 oz of ricotta...I don't know if that's less than called for, but I expect it is. I used the roasted garlic alfredo. I used 2 breasts and 2 thighs, just baked plain, and added a bit of dried onion flakes, oregano and basil to the sauce. I made a 7 x 10 pan and an 8 x 8 pan and they were FULL. I don't know how this would ever fit in a 9 x 13. I did layer it like normal lasagna, first pasta, then chicken/sauce, then ricotta/veggies, then mozzarella, then repeat. I ran out of chicken/sauce and opened a 3rd jar of alfredo to put on the top of the final noodle layer. I'm certain that if I'd followed the recipe exactly, I would have thought it had too much spinach. All in all, it was really good and I'll likely do something similar again. Thanks!
Was this review helpful?
1 user found this review helpful
This was a really good change from the usual lasagna. I only gave it 4 stars, but I was...