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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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 23, 2009

very tasty but i'm giving it four stars because i had to add a little extra sauce, spinach and garlic. but my whole family LOVED it

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SEEMA21

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Reviewed: Mar. 20, 2009

Amazing...

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Tommy

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Reviewed: Mar. 4, 2009

made it this weekend.....yummy!!

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Jennifer

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Reviewed: Mar. 3, 2009

I have been teaching my 8 year old stepdaughter to cook and thought lasagna would be fun. So we pulled this recipe and made it last night. Not only was it easy enough to make that she was able to help me with the recipe from beginning to end, but it was fabulous!! We changed it up a little bit, and used my 24 hour homemade meaty spaghetti sauce (made in the crock pot) and left the mushrooms out (she hates them). We also added extra ricotta and instead of romano, doubled up the parmesan. Also, added two times the spinach, since when cooked up it shrinks so much. It turned out beautifully! I highly recommend this recipe to anyone looking for a fabulous italian family dinner. My husband ate three huge pieces and I think this is the first meal in a long time my stepdaughter actually finished. Served with some fresh garlic bread, this is the perfect rainy day dinner!

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Savage Keli4nia

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Reviewed: Feb. 3, 2009

Very good! Used Barilla dry lasagna. Added a little fresh parsley to the ricotta as well as a sqeeze of garlic paste. Made it in an 8x8. Very good!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Delicious! not too dry or wet, agree on adding more spinach.

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Tli

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Reviewed: Jan. 6, 2009

Everyone liked it, but decided the recipe needed a few changes. Next time I will triple the spinach - 2 cups is hardly anything when cooked down. I will make a little more filling and sauce as well, because the layers ended up being a bit thin. Also, I will grease the pan and sauce the bottom. (The bottom layer stuck to the pan when I made it.) I made fresh pasta for this and didn't cook it before using it. It worked great. I'll try adding in some different things next time, too, like olives and broccoli and maybe some seitan.

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Opaka

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

What a delicious recipe, we've made it about five times, just added extra spinach and used two different pasta sauce jars.

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Erika&Paul

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Reviewed: Dec. 23, 2008

this was really good! my husband the carnivore even had second helpings. will def make again.

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Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Dec. 22, 2008

This was awesome! I used the no boil lasagna, but think I will use old fashion kind next time as it seemed to soak up the pasta sauce a little too much on the leftovers. I also used porta bella mushrooms, they are a little meatier and used romano cheese instead of parmasan (too many different cheeses to buy) I used 2 boxes of frozen spinach instead of fresh.be sure to squeeze out the liquid.

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cookingfreak

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Roswell, Georgia, USA

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Reviewed: Dec. 21, 2008

Made this for my Bunco group and everyone loved it. I put a thin layer of the pasta sauce on the bottom so the noodles didn't stick. I also mixed the ricotta, romano, spices and egg first, then stirre in the spinach and mushroom mixture so the spinach didn't get caught up in the mixer. It was great.

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JWINDING

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Reviewed: Dec. 17, 2008

I made for a family birthday party and it went over very well. I made a few minor changes - used frozen spinach, which was fine. Doubled the mozzarella because I like more cheese. Also, I put a layer of noodles and sauce on top and put cheese on for the last 15 minutes of baking. Note - if you make ahead and refrigerate, it needs to bake for about 90 minutes to heat through.

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Tamara

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

I loved this recipe! I made it a little bit healthier by using less cheese, and whole wheat pasta. I also threw in a few of my other favorite herbs such as dried parsley and garlic.

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Sudha53

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Reviewed: Dec. 11, 2008

This is an awesome recipe! It was big hit at my house. I did a couple things to make it easier...I used no boil noodles and cooked the spinach in the microwave (in the bag that it comes in-fresh produce section). I used other suggestions and added artichoke hearts, but I left the mushrooms in as well. I was very generous with the sauce as well. I uncovered the dish the last 10 minutes of cooking.

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Tracey

Cooking Level: Beginning

Home Town: Broomfield, Colorado, USA

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Reviewed: Nov. 29, 2008

I'd give it 3.5 stars. It is a respectable lasagna but not amazing. It needed more zing or something. I think there's probably a better veggie lasagna out there.

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