The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 29, 2008
My fiance and I thought this was absolutely delicious! Not only was the final product great, but it was a very easy recipe to follow (I didn't have to change a thing!). I was kind of nervous bc my SO loves meat, and this was a vegetarian lasagna, but he went back for more 3 times!! Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 21, 2008
I made this recipe as is which I do not typically do. I like to read through all of the reviews and then alter the recipe based on the reviews. This recipe turned out great and my vegetarian sister-in-law just love it. For the next time, I think I will alter a few things. I think that I will add more spinach and more pasta sauce since it seemed alittle on the dryer side. I did not use all 20 lasagna noodles but only used 3 noodles per layer and made 3 layers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 12, 2008
The recipe is delicious! The only modification I made was 16 lasagna noodles instead of 20.
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Ron

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 9, 2008
Mouth watering!!! I followed the recipe nearly exact and it was great. Simple, yet balanced. I was worried about the onion; however, it wasn't overpowering and the texture was perfect. I've been prowling this site for years and opened an account so I could rate this recipe. Cheers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 7, 2008
Everyone loved this lasagna - even my meat-eater of a husband! I'm only giving it 4 stars though because it needed the slight modifications suggested by others. I added nutmeg to the spinach mix and I used fresh herbs and fresh, steamed spinach. I also used a "Garden Vegetable" pasta sauce to make it even more flavorful. It was great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 5, 2008
Very, very good. Not nearly enough spinach after cooking. Just use frozen unless you're just that fancy, in which case start with about 8 cups fresh. I deveined the spinach, a trick I learned from a fancy chef in a great italian restaurant years ago.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 30, 2008
amazing! great for cheese lovers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 16, 2008
Fantastic recipe! I only used 16 noodles, and I added 4 mild italian sausages (cases broken open, and mince browned up, then added to tomato sauce). Rave reviews all around. A family favourite for years to come!
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Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 7, 2008
This spinach is so good, and if made well, you won't even miss the meat. I've made it quite a few times, and can say that the occasions I've skimped on the sauce the lasagna hasn't come out as well - more dry. I usually make it in two smaller pans so I can freeze one, and the second usually doesn't get as much sauce as the first. Use plenty of sauce (1 jar may not be enough), lots of the cheese/mushroom filling and the lasagna should come out great. It also freezes well. Just defrost and cook. Preparation can take quite a while, but you can buy chopped mushrooms, spinach in a bag, and shredded cheese to really cut down the time.
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Cooking Level: Expert

Living In: Ellensburg, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 26, 2008
Awesome recipe. Easy to follow and absolutely delicious. Used this receipe during Lent when I gave up meat. Worked perfectly!
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 25, 2008
This was actually the first recipe I have tried to make since I moved out of my parents house so I was definently concerned about the turnout. But after I made it I saw there was absolutley no need because this was so easy and delicious. As a college student I also appreciated that it was so affordable to make. There were a few things I will change next time like add another 2 cups of spinach and some more mushrooms but overall this was a cheap, simple and delicious recipe that everyone needs to have on hand.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 17, 2008
The flavors were average and the lasagna dry. The recipe calls for 20 noodles, but you only use 15 in three layers. My husband gave it a thumbs down. If I try it again, I'll use more sauce and and more mushrooms, garlic and herbs.
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Cooking Level: Intermediate

Home Town: San Rafael, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 31, 2008
This was my first lasagna. I wanted something I could make ahead for a large group. It was a big hit! I actually played around with cheeses, i used the suggested, but also some fontina i had on hand. Definitely will make more filling than was called for, i would have liked another layer. Overall, really good recipe
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Cooking Level: Intermediate

Home Town: West Elkton, Ohio, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 29, 2008
This was pretty good, but I felt it was missing something, a little bland in the flavour department - next time I am going to use a zippier tomato sauce. The mushroom/spinach filling was definitely good and as others had stated - I increased the amount of both spinach and mushrooms (you can never have enough mushrooms!) I will be using the filling for mushroom caps for an appetizer at an upcoming Ladies Night - and I try the suggestion of stuffing salmon with it too! Thanks for the versatile recipe, definitely a keeper, just needs more zing though.
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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 13, 2008
Don't what went wrong but the cheese mixture had a very grainy feel. Did not go over well. Will try a different recipe next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 5, 2008
There is a video tutorial of this recipe on this site - check it out for tips on making this dish. I spent at least an hour for preparation - chopping veggies and grating 3 different cheeses takes tons of time! Unfortunately the finished product was too dry and tasted just so-so. On hindsight, I should have watered down the tomato sauce or added more sauce when layering. It's essential to cover with tinfoil while cooking to prevent it drying out. I added roasted red peppers when layering (as the video tutorial suggested). Good thing, as the ricotta filling was somewhat bland for my tastebuds. I doubled the spinach & mushrooms as well. Despite having so much cheese in this recipe, it didn't really have the rich cheesy taste I was after. I can't say this was a total disaster, but given all the hard work involved the payoff wasn't there. I wouldn't make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 2, 2008
Made this recipe on the fly- substituted 2 mixed bags of "italian" cheeses for romano and moz. Tasted great and easy to make- i love the color of the cheese and spinach mix, threw off the family.
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Cooking Level: Intermediate

Home Town: Sequim, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 26, 2007
Awesome recipe! I used oven-ready noodles and piled on the mushrooms and spinach. A friend offered to make homemade pasta sauce. I served it for Christmas Dinner and it was a hit! Can't wait for 2nd's!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 19, 2007
This recipe was easier than I thought. I used portobello mushrooms for that smokey flavor (since my dad hates eating anything without meat). I also added zuchinni & red peppers to the mushroom & spinach mixture. I grilled it all together (adding the spinach last). It came out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 2, 2007
Great recipe! Even Baggelis ate it! I haven't used the various cheese said but only gouda! and I haven't used mushrooms!Worked well!
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