Reviewed: Oct. 11, 2006

i loved this recipe. i made it for 2 servings and changed it up a bit. i added zucchini and mushrooms. also i do not like alfredo so i added a meatless tomato sauce. it was yummy. thank you for posting this!

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dracara

Home Town: Sharpsburg, Pennsylvania, USA

Living In: Verona, Pennsylvania, USA

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Reviewed: Aug. 27, 2006

Great recipe! Wonderful flavours. I made my own alfredo, as I REALLY don't like the store bought stuff. Turned out great! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 15, 2006

This was excellent! My husband, son and I all went back for seconds. I also served it with some marainara sauce on the side. Yummy!

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Marisa

Home Town: Los Angeles, California, USA

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Reviewed: May 15, 2006

Very good. Added random veggies (bell pepper, more onions) diced for extra substance. The recipe calls for too much ricotta, this could be cut in half.

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Pashi

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Reviewed: May 9, 2006

This was loved so much by my dad that I was inspired to write my first review. I've made this dish twice now. Very yummy and decadent. Great for company. I followed the recipe with the exception of using an entire jar of Bertolli Alfredo sauce (16 oz.), and only 9 lasanga noodles (3 layers). Added a little extra sauce inbetween layers, and the rest on top.

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newmom

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Reviewed: Jan. 18, 2006

this has become a fast favourite in my house. Easy and yummy and every time I serve it to guests I am happy with the results.

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SYLVRYNN

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Reviewed: Oct. 17, 2005

I HAD A BUNCH OF FRESH SPINACH TO USE UP, SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND, SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAUTEED THE ONION WITH GARLIC, SLICED MUSHROOMS, SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES, SO I LAID THEM IN THE GLASS BAKING DISH, POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES, AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT!

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LUVMYCAT

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Reviewed: Jun. 21, 2005

This recipe was very easy to prepare. At first I thought there wasn't enough pesto-spinach sauce because it spread very thin. But the flavor is strong, so I wouldn't add any more. I used marinara sauce instead of alfredo because that is all I had. Also I added some ground beef on one side for my non-vegetarian husband. Overall it's very good.

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KIMM57

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Reviewed: Dec. 15, 2004

This recipe was really good, although I did make a couple of changes: I only used an 8oz package of spinach, and a grand total of 9 lasagna noodles, three on each layer. My dinner guests really enjoyed the dish.

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BENANDKATIE10

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Reviewed: Nov. 11, 2004

This was pretty good. It was actually a little too much spinach for me. I may try to add some chicken next time. I also thought it could use a little more pesto, but I really like pesto!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 14, 2004

This recipe is okay, but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach, which was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also, the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said, I will make again.

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VIVIAN-SCOTT

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Reviewed: Dec. 5, 2003

An amazingly decadent vegetarian recipe. I used only about half the quantity of ricotta - and actually used cottage cheese instead. I had a bigger jar of Alfredo and used all of it for moisture. I also used more spinach than called for. Got lots of praise for this one and enjoyed the leftovers too.

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 6, 2003

I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauce on the bottom and the top, I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor, my husband said it was one of the best dishes I had made!!! Try it!!!

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AWHITE65

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Reviewed: Sep. 17, 2003

A lighter version of the usual heavy fare. The adults liked it pretty well, the kids weren't too crazy about it. I used 15 oz. of ricotta and 15 oz. of cottage cheese because I'm not a huge fan of ricotta. We liked the flavor. I only needed about 3/4 of the box of lasagna noodles. Will make again.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 9, 2002

This was tasty. I used Classico pesto and alfedo sauces, which I thought tasted great and made it easy to make. The only thing I might change in the future is to add some alfredo sauce on each layer instead of only on top, to add a little more flavour.

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ALI_PALI

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Reviewed: Mar. 14, 2002

I added some grilled chicken to this and it was incredible!

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Steve

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Mercer Island, Washington, USA

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Reviewed: Oct. 9, 2001

I made this for my book club meeting, and it was DELICIOUS!! I had a hard time finding the right size package of spinach, so I combined 2 smaller ones and estimated the amount. Also, the only lasagna noodles I could find were the "no boil" kind, and it worked out just fine. I can't wait to have the small bit of leftover for lunch -- my husband and I argued over who got the little bit left in the pan.

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