Reviewed: Jun. 12, 2007

This was the best lasagna I have ever made!!! I used 1/2 fresh spinach and 1/2 ground turkey, and it came out wonderfully! Even my husband, who detests cottage cheese, was gobbling it up!

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Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 6, 2007

Deeeeeelicious. It is a bit dry, so next time I'll keep some extra spagetti sauce on the side, and drizzle it on the finished product so I have something to wipe some garlic bread into.

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bbooze

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Reviewed: May 28, 2007

This was a tasty recipe that got rave reviews from both my husband and 6 year old! I do however agree that 1 pkg of spinach is plenty for this recipe even if you decide not to substitute another veggie! All and all this is a GREAT lasagna that we will make often!

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Carrie

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Reviewed: May 16, 2007

Excellent! Halved the recipe but kept all of the spices and herbs the same, added a small green pepper and used red wine in place of the water. Also threw in a healthy amount of red pepper flakes and topped the lasagna with the remainder of the mozzarella cheese. I'll most definitely make this one again. Thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2007

Made a 1/2 batch. It was a bit dry but not bad. I think I would increase the tomato sauce by a fair bit next time.

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GregBB

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Reviewed: Apr. 23, 2007

I used a 16 ounce bag of frozen spinach, doubled the spices (but made it with 1/2 of the salt) used a 28 ounce jar of sauce and a 14 ounce jar of diced tomatoes with spices, used fat free ricotta instead of cottage cheese and used a about 10 or 11 ounces of noodles. Made it the night before and stuck it in the fridge. I cooked it for 45 mins at 350 and then 15 mins without the foil. Would recommend cooking it without the foil for longer if you like the burnt stuff on top like my husband does. I used all organic products and whole wheat lasagna noodles for a total of 375 calories and 11 grams of fat per 1/8 of a pan. Awesome! Fresh parsley is a MUST!

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Sheila

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Reviewed: Apr. 14, 2007

This recipe sounded really great, however after reading some of the other reviews I did make some changes...I read a couple reviews that said there was too much sauce, noodles were crispy, had to use a whole box of noodles...So I precooked the noodles (a whole box) and eliminated the water that the recipe called for. I just browned the onions and garlic then mixed in the spinach, spices and a 26 oz. bottle spaghetti sauce. I had a second bottle of sauce on hand. I also added a second egg to the recipe and changed the cottage cheese to ricotta cheese. I put some sauce straight from the bottle in the bottom of the pan then layered noodles, spinach mix, noodles, egg mix, noodles, bottled sauce and added chopped frozen broccoli to this layer. A full box noodles will be enough for a 9"x13" pan with two layers of each filling. Top with more sauce and cheese. Bake 30-45 minutes or until hot in center.

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Olivers Grammy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Avon, Ohio, USA

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Reviewed: Apr. 13, 2007

This is fantastic! I can't believe how healthy this is given how delicious it turns out:-). Had friends over for dinner yesterday, they raved about it all night. Our changes to the recipe: *doubled the pepper, garlic, and parmesean *used low-fat ricotta in place of cottage cheese *thickly sliced two tomatoes and used it as the top layer. I will definitely be making this again - thanks for the recipe!

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Mrs.Magoo

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Boulder, Colorado, USA

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Reviewed: Apr. 8, 2007

Even the baby ate this! Added some cut up cooked chicken and a can of undrained diced tomatoes. Used whole wheat penne instead of lasagna macaroni. Had the leftovers for breakfast - just great!

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Mar. 23, 2007

This came out good, but a little too salty. I'll leave out the salt next time and also add another cup of cottage cheese.

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JANN

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Reviewed: Mar. 19, 2007

Question: If you don't like spinach, why are you making a spinach lasagna and then complaining that it tastes like spinach?! Another way to cut down on the spinach taste is to use chard instead of spinach. Much milder taste.

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Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

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Reviewed: Mar. 14, 2007

Here are the changes I made: I used ground turkey, only 1 box of creamed spinach, and ricotta instead of cottage cheese. Because of those changes, this version tasted pretty close to the meat lasagna with red sauce I make. However it gets 4 stars because my kids liked it even with the spinach!

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PEARGIGI

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Reviewed: Mar. 11, 2007

I made this the other night for my mom and brother; it was just as good the next day and the leftovers didn't last long. I thought it was good, but I've never had lasagna before (yeah, I know, I'm weird). They both really liked it. A few changes I made were using 8oz fresh chopped baby spinach instead of canned and using an 8 oz carton of beef stock instead of the water, and increasing the sauce to two 28 oz cans. I used Bertoli "Marinara with Burgundy" and their five cheese sauce. I might just use two jars of 5-cheese next time. I also used the whole 16 oz box of noodles. I also might get more mozzarella to put on the top for next time. But, really good! Apparently I've been missing out by not eating lasagna all these years...

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belligerent

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Reviewed: Jan. 18, 2007

Excellent. My daughter (16) loved this! Used my own sauce instead of jarred....very good.**update...I just made this the other night and used a 12 oz bag of fresh spinach in which I chopped but did NOT cook but did add to the cheese mixture. It was amazing this way! Thanks for the recipe Laura.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jan. 16, 2007

Pretty good but nothing I would rave about. Needs a bit more flavor. I even added 2 extra cloves of garlic. Oh well! The boyfriend enjoyed it.

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Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: East Greenbush, New York, USA

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Reviewed: Jan. 16, 2007

I really liked this recipe. I only used 1 frozen container of spinach. I found that one regular size jar of spaghetti sauce was plenty. very good and I will make it again!

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MA2HANNAH

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

I give this a 4 star because nothing still can beat the regular meat lasagna but still for its group, this recipe is one of the best. I used 1 1/2 tsp of crushed garlic, fresh basil instead of dried, and substitute the water with spaghetti sauce. Oh, don't forget to blanch the spinach really quick in hot water and drain it before you use it in the lasagna mixture. 12 ounces of mozzarella rather than 8. It's really yummy, we love it!.

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The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jan. 6, 2007

Next time I think I will add more cheese to balance out all the spinach. I had so much mixture that I ended up using the whole box of lasagna noodles (16 oz instead of the 8oz called for).

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 3, 2007

Excellent! This is the best lasagna I have ever tasted. The directions were easy to follow and it tasted sooo good!

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Christen

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Reviewed: Dec. 7, 2006

Fastest lasagna I've ever made! I used cooking spray instead of EVOO and egg substitute to make it slightly leaner. Big tip: subsitute an undrained can of diced tomatos for the water if you love tomatoes like I do!

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