Reviewed: Nov. 7, 2009

Such a good recipe! My roommate, who despises (or at least does not really enjoy) things without meat in them ate more of it than I did. Some variations I included were that I didn't have the Romano cheese so I used extra mozzarella in the mozzarella/ parmesan layers. Also, I only had 2 cups of ricotta cheese, and so I followed the suggestion of someone else on here, and didn't cook my noodles all the way (just before al dente really) and added some water to the cheese/ spinach mixture. This made it come out just right. Also, I tried putting red pepper flakes into the mixture (just about 2 tsp) and it was ok, they sort of got lost in the overall mixture. But on a whole this was a huge hit with both my roommate/ friends/ family that I HAD to share!

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brandthebaker

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 5, 2009

I'm giving this 3 starts because althought the taste is great, the amount of work and ingredients that go into this lasagna are not really worth in. The furture, I'm going to use a simpler recipe that comes out just as good.

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Wendylicious

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

I have made this twice now and I absolutely crave it!

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stefaniesmy

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Reviewed: Oct. 21, 2009

My vegetarian son is coming to visit and I needed to make meatless meals. This is to die for! I didn't need 20 noodles, 4 per layer was adequate for my pan. I never know how to measure spinach, but love it, so I cooked the entire package and squeezed the water out before chopping. It was a little bigger than a tennis ball. I didn't cook the mushrooms as long as the garlic and onions. I used Francesco's "Hole in the Wall" Marinara Sauce. Limiting to 26 oz. keeps this from taking over the other flavors.

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Ginny

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Reviewed: Sep. 29, 2009

Made this with out the spinach since I did not have fresh spinach on hand. My husband loves ricotta in his lasagna and I am not a fan. This lasagna was the first I have liked with Ricotta. The only extra I added was Johnny's Garlic Spread & Seasoning (seasoning bought at Costco good for many recipes) to the Ricotta mixture. And I used about half of what was called for in Ricotta since I did not have 3 cups on hand.

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dewdrop

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Reviewed: Sep. 16, 2009

this was amazing, I would add a LOT more spinach than recommended and also add chopped artichokes to the mix, Next time I will also add some carrots and brocolli to have more veggies and color to it. I did use garlic alfredo sauce in place of tomatoe and it was delicious, my son kept raving about it, we are having leftovers of it tonight

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matthew

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Reviewed: Aug. 22, 2009

Finally we got to eat something veggie..My husband just loved it.. Thanks for the great recipe

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Foody

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Reviewed: Aug. 22, 2009

This is a recipe that would please most, very cheesy and hidden vegetables. This is too rich for the summer, but I would love to make this one again during the fall and winter.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

I have to say this is the best Lasagna I have ever made. It was delicious! My picky kids who do not like spinach even liked it! I replaced the ricotta cheese with cottage cheese because that is what I had on hand, no regrets! I will make it again and freeze some of it for a day where I don´t have time to cook :)

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Angela in Germany

Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA

Living In: Borken, Nordrhein-Westfalen, Germany

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Reviewed: Jul. 30, 2009

I have made lasagna rolls many times but never lasagna. This recipe is fantastic. I loved it and my husband loved it. He finished up the leftovers with no problem. Thank you for the recipe.I will definitely make this again and again.

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vegcook

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Reviewed: Jun. 30, 2009

I've made this a couple times now, and it always goes over well! I sauteed the spinach with the onions and mushrooms, but just added it later. After it cools, I add the ricotta and egg into the pan without using an electric mixer. I also use fresh lasagna noodles, so there's no need to boil them. Also, I find that I like this better with a rose sauce than with regular tomato sauce, so I make a simple bechamel and then add a can of pasta sauce to it. I find this matches the flavour of spinach better, but isn't as rich as an alfredo-based sauce.

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MOLLY86

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Jun. 22, 2009

Needs a bit more sauce which I added. I had the misfortune of having grasshoppers decimate my fresh spinach patch in the last 72 hours! I threw sliced fresh zucchini in as a substitute and the family loved it.

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Trish D

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Reviewed: May 28, 2009

By far the best lasagna we've ever had. So simple to make! Surprisingly flavorful despite lacking meat. Perfect texture, perfect for leftovers for the week. Five stars!

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skazafraz

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Reviewed: May 24, 2009

Delicious! It is a lot of work, but it is worth it. It makes a lot so you can eat it for a few days. I add WAY more spinach than the recipe calls for. I usually triple the spinach. I also use way fewer noodles. I put 3 in a layer and it is fine.

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kateco4

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Reviewed: Apr. 13, 2009

Great recipe! I made it for my vegetarian niece and myself for Easter. I made lamb for the other 9 people. Well, there wasn't enough lasagna to go around. They all wanted more even though they already finished their lamb meals. The only changes I made were I added the spaghetti sauce to the cooked mushrooms instead of putting the sauce in on its own. Oh yeah, and for a little kick, I added cayenne pepper to the sauce. It was zingy and tasty! Didn't have to add much.

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Kati

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Reviewed: Apr. 4, 2009

i liked this a lot. will make again. i switched the mushrooms for roasted red peppers (2 jars cut up) & was fantastic. used real mozzarella & was very hearty, didn't miss meat at all!!!

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Rebaholl

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

From my husband's mouth,"this is the BEST lasagna i've ever had...even better than my mom's!" this was a very tasty lasagna. you could taste every flavor you put in it, unlike if you use greasy meat. I did, ofcourse, make a few changes. I used baby spinach and probably twice as much,about 4 cups. And since I used a smaller dish (8x8), I only did two layers of filling, but made them a little thicker. Using wheat noodles also made this a thicker lasagna. Overall, just a great recipe!

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Hayley.H

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Reviewed: Mar. 24, 2009

I doubled the spinach and this was a great recipe! I would rate it 5 stars even without my changes. To add some meat - I know - taboo - I browned up some ground chicken breast in spices - great stuff. My husband sd it was quite possibly the best he has ever had!

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