Reviewed: Jan. 24, 2006

This was a hit with my husband AND three-year-old daughter. The only suggestion I would make is to set aside a little bit of plain red sauce (without spinach, et al) for the final layer. The spinach darkens during baking, and I think this non-spinach sauce would make the dish more appealing to the eye. Also, I sprinkled the top with some mozzarella cheese after I removed the foil for the final minutes of baking. Yummy!

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BISHWMN

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Reviewed: Jan. 20, 2006

I was on the lookout for a healthy-but-yummy lasagna recipe, and with a few modifications this is it. I layered it differently than the recipe suggested, and with four layers of noodles you need to use 2 cups of water (do drain the spinach). I doubled the oregano and basil for more flavor and used broth instead of water. Since the cheese is already salty, 1/2 tsp of salt is better, and that's coming from someone who likes salt. Great recipe!

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HANNAH22

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2006

I'd been looking for a great spinach lasagna recipe. This is the best spinach lasagna I've ever made - or tasted.! The whole family loved it !

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Ann Taylor

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Reviewed: Nov. 6, 2005

Outstanding! I'll make this often. Husband and son really liked it too. I added a little water to the cottage mixture to make it spread more easily.

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Ann

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Reviewed: Oct. 30, 2005

Very easy and tasty recipe! I added more cheese, but other than that it was perfect. I will make it again for sure.

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OrangeBlossom

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2005

This is extremely easy to make, but is bland. I almost double the spices to give it some flavor.

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VTKTHIES

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Reviewed: Oct. 16, 2005

YUM!!! I added some ground beef to the sauce and used an italian seasoning mixture (which had savory and thyme in it as well as basil and oregano) I would also suggest getting more mozzarella if you want a gooey cheesy topping. I will make this all the time!

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SKYA

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Reviewed: Apr. 26, 2005

I've had better from different Spinach lasagnea recipes on this site. Maybe the spaghetti sauce I used wasn't that great, but this was just a mediocre recipe at best.

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MSTINAWU

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Torrance, California, USA

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Reviewed: Apr. 24, 2005

Great tasting lasagna!

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Mar. 2, 2005

So Very Good! I followed other reviewers and did the redwine/veg broth thing and ricotta/mozz instead of cottage cheese. Topped with a feta/mozz mix and this was FAB! The meatatarian hubby loved it.

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CHEF_IN_SKOOL

Cooking Level: Professional

Home Town: Seattle, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 23, 2005

Super yummy and easy! Went with the half ricotta/half cottage cheese. and half redwine/half veggie broth instead of water and it turned out great. Was my first try at making lasagna.

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MOFABU

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Reviewed: Jan. 23, 2005

Very good recipe; as per some other reviews, I used beef stock instead of water, used fresh spinach, added some mushrooms and topped with mozzarella. I also used normal mozzarella, and ricotta cheese instead of cottage. Makes perfect re-heatable lunches for work.

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DWARDE

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Reviewed: Jan. 9, 2005

Okay, this recipe is FABULOUS!!! My daughter, who hates spinach, gobbled it up and said I have to make it from now on. This is one of the best lasagna's I have ever made. The only thing I changed and recommed doing. FORGET dried herbs of any kind! Use fresh herbs, it is always better. Dried herbs just don't have the same flavor.

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ERYKAHHH

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Reviewed: Jan. 4, 2005

This was the first time I made lasagna, and I chose the recipe due to so many raving reviews. I was not disappointed-- it was delicious!

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FIREHOUSEROSE

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Reviewed: Jan. 3, 2005

This was my first ever attempt at lasagna, and we loved it! Per other reviewers, I used half low fat ricotta, red wine/veggie broth for the water, and put 1/2 the mozzarella on top. Also used one box of spinach and about a pound of ground moose meat. It ended up a little dry, but loved it anyway, and it was even better reheated for lunch the next day.

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SDONCHI

Living In: Soldotna, Alaska, USA

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Reviewed: Dec. 31, 2004

I love it!

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SHORTYGIRL102

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Reviewed: Nov. 21, 2004

Fantastic recipe! I've made many lasagnas over the years in search of a great one and this one is finally it. A few small changes seemed to give it a boost - I used fresh spinach, I substituted half the cottage cheese with low fat ricotta, I also substituted the water with 1/2 cup red wine and 1/2 cup chicken broth, and finally I divided the mozzarella and put half in the cheese mixture and half on top of the lasagna.

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SAMBOD

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 29, 2004

I love this recipe! I'm a vegetarian and I use it when my non-veg friends come over for dinner...they're never disappointed that there's no meat. I've tried grated parmesan cheese instead of grated along with a three cheese spaghetti sause which made it just slightly more cheesy, which was great. I've also tried mushrooms in the sauce, also a good addition.

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AJMERRELL

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Reviewed: Oct. 26, 2004

An excellent way to eat spinach, and very tasty overall! My family LOVED it!

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RPOVARCHUK

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Reviewed: Sep. 22, 2004

This is very good. I used Newmans Own Tomato Pesto sauce (26 oz), and (6oz) fresh chopped tomato's. I also used whole wheat lasagna noodles and substituted mushrooms for half the spinach. I will use fresh basil, increase the spices and maybe try adding red wine (as suggested in another review) in place of half the water next time for an even tastier lasagna. Thanks Laura!

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