Reviewed: Dec. 3, 2006

A perfect blend of low fat goodness. We did add lean italian flavored ground turkey and left the recipe as is.

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Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Nov. 23, 2006

I love spinach...and this uses a lot of it. I added more cheese to the dish and it was fantastic. Also, doubled the garlic.

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Christal

Home Town: Hobart, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 13, 2006

This has turned into my stand-by dish. It's awesome, easy to make, and tastes good out of the oven, the next day, or even after it's been frozen! Everyone I've made this for loves it!

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neelam

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Reviewed: Nov. 10, 2006

This was an amazing Lasagna. I was throwing a dinner party and this was so easy to come together I didn't worry about the timing. I have gotten more complements about this lasagna than I can tell you. I would suggest putting more garlic (I used 4 good sized cloves) and double the other spices. Overall this lasagna looked amazing, and tasted even more so. All of my friends want the recipe, and there a bunch of picky 17-year olds. Great for Birthday parties.

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Loni

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2006

Easy to make, but nothing exciting.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Oct. 25, 2006

My family loved this. I used ricotta and tofu.

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Jeri

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Reviewed: Oct. 16, 2006

Not real flavorful, and I only had to use one package of spinach. Two would be wayyy to much for me! Will probably make again with a few modifications...

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damselfly

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Reviewed: Oct. 2, 2006

This was good, but not great. The spinach flavor was a bit more pronounced than I expected - the six-year-old bravely ate half of his serving before I took pity on him. However, the flavor had mellowed nicely the next day when I heated the leftovers. Oh, and I found that I needed to use all of a 16oz box of noodles.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 22, 2006

Lasts for days, great for leftovers and overs and overs.

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Ben

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Reviewed: Sep. 18, 2006

Excellent! We used half spinach and half broccoli. Also subbed low fat ricotta for the cottage cheese. Even my boyfriend, who doesn't particularly like ricotta or pasta really liked this lasagna.

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Hilari

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Reviewed: Aug. 23, 2006

i have been looking for years for the perfect spinach and cottage cheese lasagna recipe, and i found it here, but i like mine really really cheesey, so i use a whole brick of cheese

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windlecm

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Reviewed: Jul. 15, 2006

Made this recipe as stated, except since my can of spaghetti sauce was only 26oz, I added a can of diced tomatoes with it. The flavor was ok, but the top layer of noodles were still pretty crispy. If I ever make this again, I will add more than the 1 1/2c water and more spices.

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 12, 2006

this was a great recipe, except i only used 1 pkg of spinach and it was plenty. i also added about 2 cups of mushrooms and cooked them in with the tomato sauce. i wasn't sure how much 8oz equaled, but in a 9x13" pan, 9 lasagna noodles fit just right. Unless you like your sauce really runny, don't add the extra 1.5 cups of water to the sauce. Even without the water it was quite watery. A little extra mozarella to sprinkle on the very top and it's perfect!

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 16, 2006

Great meal... I used a mix of allll the suggestions and it came out great. Will make again!

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MISSDANY111

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Reviewed: May 13, 2006

This was excellent! I used cottage cheese mixed with a little ricotta, plus an extra egg to make it a little more wet. Used Kay's Spaghetti and Lasagna Sauce with ground beef from this site and added some extra brown sugar and salt. I used full fat mozzarella which was delicious, but very bad on the diet. I also used shredded parmesan because I like this better than the grated stuff. We really loved it and I will definitely be making this again!

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 27, 2006

I used wheat lasagna noodles, which I think really took away from the taste.

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Ruthie

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Reviewed: Apr. 17, 2006

My daughter really enjoyed this. I had to layer a little differently I started with lasagna as I don't think there would have been enough sauce the other way. Also when I cooked uncovered for the last fifteen minutes the spinach in the sauce started to go a little dark. Will make again though and maybe just give it five to ten minutes uncovered. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 16, 2006

Great food and very easy to make. Only thought was, maybe cheese layer should go on last to improve the end look

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Rob

Home Town: Harpenden, Hertfordshire, England, U.K.

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Reviewed: Apr. 13, 2006

The fresh parsley is a must.

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MONIQUE9701

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Reviewed: Apr. 3, 2006

Thsi lasagna was fantastic and all of my roommates loved it. Of course, I put a little extra mozzarella on top because I love cheese and I'm sure that took away from the low-fat factor, but it was still awesome.

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