Reviewed: Feb. 27, 2008

loved it! Definitely double up on spices. And garlic! Nobody ever puts in enuf!

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Reviewed: Feb. 21, 2008

I made this last night and it turned out delicious. I went with the 1/2 cottage cheese & ricotta that some people had been suggesting. It was easy to prepare and turned out great. Next time I will try fresh spinach & just use cottage cheese.

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Cassie

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

Delicious and very easy to fix. Great use of the spinach that had thawed.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 15, 2008

Outstanding! I like to add mushrooms to this. My boyfriend who likes meat in dishes, didn't know this was meatless. The leftovers are great too. I sometimes freeze leftovers in Gladware containers and it tastes great reheated in the microwave. Much tastier for a quick meal than a frozen prepackaged dinner.

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Lindsay

Cooking Level: Intermediate

Home Town: Churubusco, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 28, 2008

I made this a couple of times, and thought it was ok myself, but both times it was tough to get anyone else to eat it. I followed the recipe exactly as written, and honestly it was hard to taste anything other than spinach. I would have rather had Stouffers - better taste and less work. Thanks anyway.

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whittaker18

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Reviewed: Jan. 27, 2008

Delicious and healthy! My whole family enjoyed it, including my 8-year-old and my 2-year-old and my definitely-not-a-vegatarian husband!

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RunnerBelle

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Reviewed: Jan. 15, 2008

So easy to make, although I make my own sauce the night before so it's a little time involved but so worth it the next day. Great meal for the vegetarian, me, and the non-vegetarians too.

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Jenny

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Reviewed: Jan. 7, 2008

• I used whole wheat noodles, fresh steamed spinach and sautéed mushrooms. I mixed 1/2 c of fat free cottage cheese with a 1/2 c of part skim ricotta and 2 eggs and more spices. I am used to making lasagna with fresh mozzarella cheese and w/o cottage cheese. I could tell a difference but this was still very good and a bit healthier than my usual.

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Erica

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Reviewed: Dec. 26, 2007

Very good! I followed instructions, but used only about 16 oz. of spinach. I also threw in red pepper into the sauce for spiciness. As it was Christmas, ricotta was hard to come by, but I made do with cottage cheese and it tasted great.

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jbrukh

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Reviewed: Dec. 24, 2007

I made this lasagna for a family supper last night and everyone loved it. I used cottage cheese unlike most of the reviewers but it turned out deliciously. If you're not so fond of spinach, you can always reduce it's amount or mix it in with another vegetable. I might even try that next time.

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yummy123

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Reviewed: Dec. 18, 2007

4 stars as written. I agree that the recipe should advise to reserve some of the mozzarella to add to the top. I also reduced spinach amount by 1/2 and added some red pepper flakes. Definitely need more sauce, not the 1 1/2 cups of water. This tastes MUCH better the next day!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 17, 2007

This was very disappointing. It took way too long to make it for the outcome. I have a few different lasagnas I make every now and then and they are easier to make and taste better, too. I was not impressed.

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tenderroni83

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

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Reviewed: Dec. 1, 2007

SO good!

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Kenzie

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Reviewed: Nov. 30, 2007

Easy to make and tastes great.

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ChristiL

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Reviewed: Nov. 24, 2007

My first lasagne ever! And I made it without any problems. I love it - and my flat-mates beg me to make it again! :)

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Martha

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Reviewed: Nov. 18, 2007

Came out absolutely excellent. I used 2% cottage cheese instead of skim.

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TORANORANEKO

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Reviewed: Nov. 18, 2007

This recipe is very good, and a great way to get my picky toddler and hubby to eat their vegetables! My husband did comment that it looked "funny," I'm guessing because there isn't any cheese on the top like my usual lasagna. Next time I'll save some of the mozz and parm and sprinkle it on the top. Otherwise, very very tasty!

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KJones

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 11, 2007

This was my first time making lasagna, and it turned out perfect. This is a delicious recipe that I will be making much more.

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Elleaykay

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Reviewed: Nov. 8, 2007

Delicious! I've found that not cooking the noodles can backfire badly, so I cooked them while I was preparing the sauce. That cut baking time down to thirty minutes (uncovered). Just use 1/2 c. of water rather than 1 1/2 cups if you precook the noodles. I also recommend sprinkling some cheese over the last layer of sauce.

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