The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Beginning

Home Town: Broomfield, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 17, 2008
I'll add more spinach next time... big hit with the whole family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 9, 2008
The best part about this recipe is the mushroom/spinach mix!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 8, 2008
I make this about once a month. My boyfriend and I have it for dinner and then freeze the rest for a lazy night later on. I lightly cook the noodles, just enough to make them plyable before I layer the lasagna. The first time I cooked this I cooked them all the way and they fell apart when it came time to stack the layers.
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Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 20, 2008
This did take some time to prepare but it was well worth the effort! Everyone LOVED it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 18, 2008
This recipe is amazing! I did make some changes though, I added ground turkey to it(even though it's a meatless recipe) also left out the mushrooms simply because i didn't have them, not because we don't like them. Then I did add more spinach than what it calls for. The best part is that I added some red pepper flakes to give a kick to it(eyeballed) and it was awesome! My husband loves things spicy and said he could eat it straight for another 2 weeks! thanks for the yummy recipe!
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Galloway, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 16, 2008
I did everything as stated in the recipe, except I used one package frozen spinach - turn out GREAT! Make sure you really get the juices out of the cooked spinach. I also used reduced fat cheese - couldn't tell! And yes, as others have stated... you always want to cover your lasagne with aluminum foil... and remove the foil for the last 15 minutes to brown the top. I WILL be making this over and over! Thanks!
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Cooking Level: Intermediate

Home Town: Sterling, Virginia, USA
Living In: Gainesville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 7, 2008
This was a very good lasagna, however the next time I will NOT add any salt at all because it seems to just get stronger as it cooks and doesn't need it. I bought a parmesan/romano mix on the shelf instead of doing them separate due to cost. I also halved cottage cheese and ricotta instead of all ricotta and added shredded carrots. Despite the salt issue it was good and I'd make it again w/o salt. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 3, 2008
I love, love, love veggie lasagna and this one is always a sure hit. The only thing I do a little differently is I use a garden vegetable spaghetti sauce. Otherwise - THE best lasagna ever. Even for 'meat' eaters!
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Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 26, 2008
my uncles wife's family is Italian so one night when the whole family got together i decided to bring a dish and thought it would be nice to impress them with a lasagna. boy did this recipe ever impress them! too bad i didn't make a second one everyone wanted more! excellent recipe two thumbs up. :)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 17, 2008
I used raw spinach (9 cups) and didn't boil it and used way more sauce and mushrooms than called for, as other reviewers suggested. I also sprinkled Italian seasoning on each layer. It turned out really tasty. I didn't let it sit before I served it so it wasn't set at all and fell apart unfortunately. I ended up using 9 lasagna noodles - I made two thick filling layers. Really yummy - will make again.
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 1, 2008
We had a small dinner party with this lasagna and garlic bread. It consisted of 4 adults and 3 kids ranging from 11 to 13. The rating was considered yummy from everyone involved. In fact, one kid who never eats much had 2 helpings. On adult who hates onions loved it, one kid who refuses to eat mushrooms ate it with pleasure, and someone else who hates artichokes said they loved it. I altered the recipe slightly... I added a few more cloves of garlic, an additional 2 cups of cottage cheese to the cheese mixture, an additional 3 cups of pasta sauce, I added the artichokes as suggested in an earlier review, and I used fresh basil instead of dried. I also layered a couple of layers with a little fresh spinach. It was beyond phenomenal. Thanks for a company ready recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 14, 2008
Fantastic vegetarian recipe! I used the 'no-boil' lasagna noodles to make it easier, and left out the spinach. One thing I found when leaving out the spinach is you must increase the ricotta cheese to 4 cups instead of 3 because the filling won't stretch as far. I also used Don Pepino's brand pizza sauce instead of plain pasta sauce and it added a whole dimension to the flavor. Fantastic
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 8, 2008
The most delicious vegetarian lasagna I've tasted! Good vegetarian dishes are hard to come by and this the time and the effort to make this. The only tweaking I did is add more spinash and more tomato sauce!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 5, 2008
Wow - this is so delicious. A bit of extra work, but worth it. I used 10 oz. frozen spinach and added it to the frying pan after sauteing the onion mixture. I also took off the cover for the last ten minute of baking for a crispy finish.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 19, 2008
This recipe was great! It yielded so much food! I had 2 full pans of lasagna, so I froze one and will pull it out in a month or so.
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Cooking Level: Expert

Home Town: Eagan, Minnesota, USA
Living In: Apple Valley, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 18, 2008
very good as is.
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Photo by Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 16, 2008
Excellent Made it for Shaun's 2nd Birthday. It was a big hit!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 28, 2008
This was a great recipe and my husband loved it (so did I). I did make some changes though. I definately needed to add more sauce ... I ended up almost doubling it. I also used 1 package of frozen spinach instead of the fresh spinach. I used low-fat ricotta and 2% mozzarella cheese and everything still turned out great. Also I didn't put 5 noodles on a layer ... I put 4.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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