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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Reviewed: Jun. 5, 2007

This was a GREAT recipe! I've made it a few times now and everyone always over eats! So simple to make as well. Thanks so much!

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JinGin

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Reviewed: Apr. 24, 2007

This was great. I followed the recipe exactly and it turned out perfectly. Delicious leftovers, as well!

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Sarah

Cooking Level: Intermediate

Living In: Janesville, Wisconsin, USA

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Reviewed: Jan. 15, 2007

This was good. I did soak the oven ready noodles in hot water for half an hour, used only 2 cups of an Italian cheese blend (1c. mixed with the cottage cheese instead of ricotta mixture, 1c for the top), added milk to the sausage/spinach/alfredo mixture, and when it was all assembled, I poured a little more milk around the outside. It held together perfectly, the noodles were done, and the taste was wonderful!

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 14, 2007

Prep time of 15 minutes was pretty optimistic but the result was delicious.

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rb86

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Reviewed: Aug. 9, 2006

Seems like it needs more sauce. I should have probably tried adding milk or cream as suggested. Okay, but didn't wow me.

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L B B

Living In: Wimbledon, Greater London, England, U.K.

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Reviewed: Jul. 31, 2006

easy and my family loves it.

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tommi j

Cooking Level: Expert

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Reviewed: Jun. 12, 2006

This was fabulous! Great for those that don't care for red sauce!

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JOJOISQUEEN

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Reviewed: Nov. 16, 2005

This was ok...I am not sure what overwhelmed me about it. I think I would skip the cheddar (and only use 1 cup as suggested by others) and just do the mozzerella instead. I also added a minced clove of garlic to my sausage...yummy. This is for SURE a filling meal!!!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 10, 2005

This recipe is very good! I did cut back on the cheddar cheese and use an italian blend instead and I added garlic and some italian spices to the ricotta mixture to spice it up. Very good! This recipe is great cut in half.

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OLIVIAELLA

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Reviewed: Apr. 18, 2005

Way too cheesey! I would definatly cut the ched cheese to only 1 cup. The alfredo sauce with the spinach and sausage had a nice flavor-may try that over pasta.

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KIMBERLYSEA

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Reviewed: Jul. 23, 2004

My sister and I make this for our friends whenever we want to impress--and it always turns out delicious!

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: May 8, 2004

Excellent, although you may need to add more milk or cream to the sauce to keep the noodles moist enough. I also added roasted red peppers, which were tasty.

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