Reviewed: Nov. 14, 2009

This turned out great! I made my own sauce by simmering roma tomatoes and a few tablespoons of water and then adding fresh basil-thin sauce but strong fresh tomato flavor that went great with all the spinach. I stuck with the recipe and used cottage cheese and it was really good, no need to switch to ricotta for me. I will definitely make this on a regular basis.

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Alison

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Reviewed: Nov. 13, 2009

Great taste; my husband (and other non-vegetarians) really liked it. Not very pretty.

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Mary Thomas

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Reviewed: Nov. 2, 2009

Awesome lasagna! I added ground turkey to it, and used half cottage cheese and half ricotta cheese. I also used 1 package frozen spinach and then put in some chopped fresh spinach as well. Awesome!

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LyndsayJM

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Reviewed: Oct. 23, 2009

This was great! My son(7 years old)needed more fiber and veggies in his diet. This wroked great, he didnt even notice it was in there. He loved it! Thanks for the great recipe : )

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Cheeks

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 21, 2009

Great recipe; however, the lasagna filling seemed sparse even when I add plenty of cheese & spinach/sauce. Next time I will add some vegetables to the sauce such as mushrooms, zucchini, yellow squash and carrots (julienned) to the sauce to give it a little more substance and texture, rather than comprising of mostly pasta. Also, I used whole wheat pasta and no one could tell the difference.

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MaryJason

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Reviewed: Oct. 21, 2009

Very, very good! I, too, used ricotta instead of cottage cheese. I also used a spicy arriabata tomato sauce (jarred)which gave a little heat. I will definitely make this again. Thanks for the recipe!

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JACKSMOMMA

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Reviewed: Oct. 20, 2009

This was fantastic. I followed it pretty much to the letter, but used ricotta instead of cottage cheese and used fresh spinach. It was delicious. I loved it, everyone had at least two servings, some had three. It is also great the next day. Will definitely make this a staple.

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Patti

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Reviewed: Sep. 30, 2009

This is a wonderful, healthy recipe. Don't be scared to try the cottage cheese, it tastes great! I sprinkled about a teaspoon of cinnamon into the cottage cheese mixture to give it a nice, autumn flavor. Will be making many times over!

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LadyChef

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Reviewed: Sep. 10, 2009

Delicious, though I thought two packages of spinach would be too much, so used one bunch of chopped up fresh spinach, and 3 grated carrots. Delicious! Oh, and I sprinkled cheese on top and set it to broil the last 5 minutes to get it nice and crispy.

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robinrowley

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Reviewed: Sep. 9, 2009

This is such a hearty lasagna that even my meat loving boyfriend said it was a keeper! I substitute one of the packages of frozen spinach with julienned carrots to add more color. Other than that I don't change a thing.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Aug. 7, 2009

I thought this was amazing. I have to admit, I didn't measure a lot of the ingredients! I estimated and eyeballed and added what I thought looked good :) oh well rave reviews from everyone! YUMMY!!

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Stephanie

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Reviewed: Aug. 4, 2009

This was just okay for me and my husband. I thought there was too much sauce and definitely too much spinach. I added about a cup of shredded carrots to break up the spinach, but it didn't help much. The spinach flavor is overwhelming. I prefer a spinach lasagna that calls for adding some well drained spinach to the ricotta cheese mixture and uses the cheese more as the filling. I also found I needed more shredded mozarella and I added some freshly grated parmesan during the last few minutes of baking... I doubt I'll be making this again.

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EKERR19

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

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Reviewed: Jun. 23, 2009

Just okay for me and my family. A little too "noodle-y"

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potter_lucy

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Reviewed: Jun. 8, 2009

Everyone raved on this (not so for other veggie lasagne recipes I've tried). I didn't have enough spinach, so I used half spinach, half chopped frozen and defrosted brocolli. GREAT!

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THATSSWELL

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Reviewed: May 20, 2009

This recipe is delicious! BUT, because I made a minor change, I cannot give it a 5 star rating. First of all, with 1 whole tsp of salt, it would be wayy too salty. I used a 1/2 tsp and it was still quite salty. Also, next time I may lesson the water a bit to 1 cup instead. After the lasagna was done baking I sprinkled some parmesan and cheese to melt on top so it would look nicer presentation wise. All in all, it was a delicious recipe and I would make again for sure. Thanks!

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ggglitch

Cooking Level: Intermediate

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Reviewed: May 9, 2009

I've gotten rave reviews everytime I make this recipe! The changes I make are as follows: I replace 1 of the spinach packages with mushrooms, use ricotta instead of cottage cheese and I always cover the top with mozzerella (i love cheese!) I've also prepared this the night before and bake at dinner time and it comes out great.

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amani

Home Town: Palos Hills, Illinois, USA

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Reviewed: May 3, 2009

YUMMY! I followed it exactly expect I used wheat lasagna noodles. I was unsure about the cottage cheese but it tastes fantastic! I like this more than one of my favorite white lasagna dishes which is so much fattier. I love that this is low fat but big on taste. THANKS!

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RebeccaJune

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Reviewed: Apr. 27, 2009

i mixed a little tofu in with the ricotta cheese to give it some protein. so good, we will definitley make this again!

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JLASSITER

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Reviewed: Apr. 22, 2009

I love this recipe. Easy and fun to make. I think cottage cheese is a great substitute for ricotta as it gives it the same texture with less fat. Hearty and delicious!

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