Reviewed: Nov. 6, 2009

Loved the recipe... Really great flavor. I'm not sure if the amount of no boil lasagne was a typo.... I made a 9x13 pan consisting of 3 layers and only needed slightly less than an 8 oz package of pasta instead of 16 oz. I was afraid that the cheddar might come out too stringy so I used Monterey Jack instead. I cooked my sausage with some onions and crushed garlic. I doubled the Alfredo sauce and added artichoke hearts. Might add some sun dried tomatos next time. Will definately make again

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LovesToCook

Cooking Level: Expert

Living In: East Granby, Connecticut, USA

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Reviewed: Sep. 29, 2009

This was delicious!!A real hit in my house. This is a great basic recipe for spinach alfredo lasagna. I think the next time I make this I may even use chicken for a different kick. I followed the recipe almost to the t... except I sauteed fresh mushrooms and onions and garlic and then added to my jarred Alfredo sauce with fresh spinach not frozen..... I also used two jars of the Alfredo sauce I used ragu parmesan light I think.... I had in the cupboard....I also added a bit of white wine to my sauce and one can diced tomatoes. I used part skim ricotta and mixed with mozzarella and sharp cheese and parmesan cheeses. I also used reg lasagna noodles as I didn't have enough left of the no boil lasagna. I made enough to fill a foil lasagna pan (deep) and I made it yesterday and there is about 2 squares left!!! usually I have a lot more left over when I make my regualar lasgna!! I also used a garlic cheese sausage that I get from my local butcher. This is a keeper and will go in my reg rotation of recipes... thanx Jobarbara for posting!!

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Donna

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Reviewed: Sep. 7, 2009

very good added mushrooms and onions to the mix and used fresh spinach like other reviewers suggested. My husband is very picky about his lasagna comming from an itilian family and he said it was great defiently a keeper

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skberg

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Reviewed: Aug. 5, 2009

This was very good...I added portabellas and next time I think I am going to cook the noodles instead of no boils. I also will use a little more sauce than what is called for. Other than that this was a fabulous recipe.

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Syd

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Reviewed: Jun. 29, 2009

Loved this dish! I didn't make any changes except adding a little oregano on top. Could have used some extra sauce though. I will definitely make this lasagna again!

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Alina

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Reviewed: Jun. 28, 2009

Flavor is good, but definitely needs extra sauce. I made it as written, except for the addition of fresh sauteed mushrooms & I soaked my oven-ready noodles in hot water for 20 mins ahead of time. The noodles were done, but overall it was much too dry - especially the top. We still enjoyed it with bottled marinara on top to moisten (didn't have any more alfredo), but I would double the alfredo and add extra cheese. A layer of sauce for the top would be better, too.

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: May 21, 2009

Pretty good! Makes a lot and was hard to fit all the noodles in and still fit in a 9 x 13 dish. I did substitute the Italian mixed cheese for the cheddar. Cheddar just doesn't seem to fit right with Italian food. Also used a jar & 1/2 of Classico Roasted Garlic Alfredo Sauce. Will probably make again sometime, but pretty high in fat and calories to eat very often.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: May 10, 2009

Being an amateur cook and all, I couldn't believe I pulled this off! I used 1/2 lean ground meat and 1/2 hot sausage, added mushrooms and onions to the meat while cooking, cut the cheddar cheeese to about a cup, and added half a can of diced tomatoes with garlic to the cheese mixture. I also used cottage instead of ricotta cheese and waited 'till last 15 mins. to add the mozz. on top. It was ready in just an hour, too. I highly recommend the diced tomatoes, I wish I would've put the whole can in. If I can make it, anyone can. Don't forget to season the meat well when cooking!

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aonanini

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Abita Springs, Louisiana, USA

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Reviewed: Apr. 6, 2009

This is so good! My SO and I both really don't like tomato sauce, so we tried this! I cut the sausage amount in half, added 1/2 pound of lean ground beef and 8 fresh spinach instead of the frozen. I doubled the amount of the Alfredo sauce. Next time I will add a small amount of sauteed onion and garlic.

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The Boy Nigel

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Reviewed: Jan. 25, 2009

Great tasting recipe for an alternative to traditional tomatoe sauce based lasagne! My husband dosn't like tomatoe sauce, so I am always looking for a good white sauce recipe. The only reason I give 4 instead of 5 stars is because of the no bake noodles. I have made this reciped twice and it was great both times and my family loved it. The first time I used the no bake noodles, and they came out tough and hard to eat! They weren't soft like regular lasagne noodles after cooking. Couldn't even hardly break them with a fork. So I made it again with regular lasagne noodles. Cooked them per package direction then added them to the reciped. I also sauted some onions and fresh mushrooms into the sausage when it was partially cooked through and this just added to the great flavorful recipe. Using regular noodles vs the no bake makes this a 5 star recipe!

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mswilson

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

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Reviewed: Oct. 23, 2008

I used regular lasagna noodles and soaked them in hot water for about 15-20 minutes. I had cottage cheese (16 oz.) so I used that instead of ricotta. This is really good with added fresh mushrooms (saute in a little butter, garlic & a pinch of salt). I also doubled the cheese on top. Great recipe! Thanks for sharing.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

I've been making a recipe just like this for years! I think it goes well as a brunch lasagna due to the sausage and cheddar cheese. :)

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Leah

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 10, 2008

This was an okay dish, had to much of a texture issue with the ricotta cheese it really stood out. love alfredo but prefer on regular pasta and red sauce for lasgna

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Turek Family

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Reviewed: Sep. 24, 2008

Great recipe! I did not have lasagna noodles, so I cooked 3 (dry) cups of macaroni and layered. I also used cottage cheese instead of ricotta. I baked about 35 minutes. Even my picky eater loved this and went back for seconds!

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Kindra

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Reviewed: Aug. 20, 2008

The only thing I did differently was to use fresh spinach. I also threw in some diced onion as I was browning the sausage. This was good but not quite as good as regular beef/marinara lasagna. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

I'll give this one 5 stars but I made many modifications. I used a 9x9 pan but DID NOT half the recipe. I used 1/2 lb sausage and 1/2 lb ground turkey which i cooked with some fresh minced garlic (1-2 cloves) and some sliced onion as well as salt, pepper, and some italian seasoning. I used a premade alfredo sauce (which was very salty) and added a clove of garlic to that. I totally forgot to thaw the spinach so i cooked it in the microwave and just added it to the meat mixture which was already put aside in a bowl. I too omitted the cheddar and just used a mixed italian cheese. Had no problem with it drying out, recommend reserving some alfredo sauce for the top layer--just enough for a thin layer. Nice job!

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hokieshan

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Reviewed: May 6, 2008

My family really likes this. Try sauteeeing onions, garlic and fresh mushrooms and adding to sausage, spinach and alfredo sauce misture. I usually double the alfredo sause. Make it a day ahead. Add extra milk/cream, if necessary. Watch the oven so it doesn't dry out.

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Victroy44

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Apr. 28, 2008

Very good and different from the norm. Made some changes to this one, I used all Mozz instead of cheddar, used around two jars of alfredo sauce, mixed in a can of diced tomatoes drained and a can of mushrooms drained to the ricotta mixture. YUMMY!

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chinabound

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 16, 2007

My son doesn't like red sauce so I made this lasagna as an alternative for him. I actually prefer it! I add lots of shredded veggies (carrots, zucchini, whatever I have on hand). It's terrific!

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Char

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 8, 2007

I made this for my parents, and it is now my mom's favorite dish! I usually substitute reduced-fat varieties of the cheese and sauce, but the dish still turns out great. I also recommend the minced garlic.

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KLBRENNA

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Sausage Spinach Alfredo Lasagna

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