Reviewed: Dec. 21, 2006

Fantastic! I did add beef, but left everrything else as is and it's our favorite dish! We made it for our entire extended family for a gradutaion party and it was a serious hit! Love that cheese! Thanks!

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MrsCampbell

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 27, 2006

Very good lasagna. Was requested for a birthday dinner by my boyfriend and he definitely enjoyed it. I too noticed that only about 3 noodles fit in each layer, sometimes 4.

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EYECANDY25

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

I followed this recipe exatly. It was a hit with the meat eaters and the non-meaters. Had no leftovers. Thanks!

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RUBY014

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 23, 2006

Great recipe. The only problem is that a few of the measurements seemed slightly off. I only used 5 lasagna noodles per layer because that's what fit in a 9 x 13 baking dish. And after three layers (15 noodles) the ricotta mixture and pasta sauce were used up. Finally, if I make this recipe again I'll add more spinach and a bit more pasta sauce. All in all, a great lasagna. PS - If you're not a fan of mushrooms, try zucchini.

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thedoc10

Cooking Level: Intermediate

Home Town: West Saint Paul, Minnesota, USA

Living In: Richfield, Minnesota, USA

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Reviewed: Oct. 31, 2006

Although this recipe is rather time consuming, the end result is DELICIOUS. I like there to be at least some meat in my lasagna, so I added ground beef into the onion/mushroom sautee. I also tripled the cheese!!! All three times I have made this it has turned out wonderful, and makes for even better leftovers. If you are wondering which lasagna recipe is right, and you have the time to prepare this one, try it out.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 23, 2006

I was looking for a recipe to allow me to use up some fresh spinach and cheese I had and ran across this one...delish. I added a small green pepper and 1 lb. Italian sausage to the ricotta mix. It was really excellent! My only caveat is that the Parmesan is not listed in the ingredients (but used in the recipe) and that 20 noodles is--I think--too many. Only 3 fit in each layer of my 9 x 13 pan, so I only used 9. Despite this, however, I strongly recommend...my husband loved it.

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Susan Z.

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Reviewed: Oct. 10, 2006

This was delicious. I followed another reviewer's tips and sauteed artichokes with the onions and garlic and also added extra tomato sauce with each layer to keep it moist. I also doubled the boiled spinach and even added fresh spinach to each layer and it was so good. I used 5 pieces of lasagna for each of the three layers. I also removed the foil 5-7 minutes before the end of the hour to let the cheese bubble up and crust a little. Everyone LOVED it and the leftovers were ridiculously good. Will definitely make again.

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kat

Cooking Level: Beginning

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Reviewed: Sep. 16, 2006

This was a great recipe! I made a couple of alterations: I used firm, Mediterranean-flavoured tofu instead of ricotta cheese (for flavour and less fat). I used regular lasagna noodles (boiled them first). I was anticipating it might be a little on the bland side, so I used 2 kinds of pasta sauce: roasted garlic and a spicy red pepper. I used portabello mushrooms for a richer flavour, as well. My husband isn't big on lasagna but he loved this recipe and is asking when I'll make it again!!!

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kira

Cooking Level: Expert

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Reviewed: Aug. 27, 2006

This is actually a lasagna where I did not have to add more ricotta! I love a CHEESEY lasagna, and I do love to add spinach to most of my italian dishes with ricotta, so this recipe was a great find for me. The flavors blended well and it held together perfectly. Nothing like slicing a lasagna and all the layers slop apart. Make sure to get that excess water out of the spinach though! If you do, your should hold up beautifully too!

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The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

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Reviewed: Aug. 7, 2006

I love spinach lasagna, and this one went over quite well. I did add quite a bit more spinach than just 2 cups fresh - that will hardly give you anything once it's cooked. I also tried a new technique and bought baby spinach in a package and didn't cook it. I layered the noodles, cheese mix and spaghetti sauce with the fresh spinach, packing in quite a bit of the fresh stuff. It turned out pretty well! And it saved a step (and a pan). Also used no-boil noodles for the first time, and was surprised to find that they actually do work pretty well (and save another step and pan). I have made lasagna based on this a few times since (not bothering to follow the recipe exactly - just from memory). I've also used frozen spinach and it works well. Thanks for a yummy recipe!

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MELS MARTINEZ

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Reviewed: Jul. 28, 2006

I loved this and so did my husband (he told me it was the best lasagna he ever had)!! The first time I made it I didn't change a thing and it was great but the last time I made it I added some carrots, bell peppers, and zuccini and it was a very healthy and flavorful way to use up some veggies I had lying around.

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Melissa

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Jul. 12, 2006

Sorry to be a buzzkill since everyone else loves this recipe...but I didn't really care for it. Way too much cheese and not nearly enough sauce or spinach. But to each his own!

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kelly

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Free Union, Virginia, USA

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Reviewed: Jun. 21, 2006

We made this for a family gathering last week, and everyone loved it. We only made a few changes: - used Barilla no bake noodles in a silver foil pan (smaller than 9 x 13) NOTE: No bake noodles needs extra sauce to cook, and smaller pan means used only 4 noodles across (1/3 extra jar of sauce to go with the 28 oz jar) - added a layer of thinly sliced zucchini btw cheese and sauce (next time, will try sauteing it with the mushrooms) - used part skim ricotta cheese - used parmesan instead of romano As others have stated, it turns out really well.

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RH

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Reviewed: Jun. 5, 2006

I added zucchini and it was delicious!!!

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DENISE1206

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Reviewed: May 16, 2006

This is awesome. I halved the recipe and made it in a small casserole dish. I used DOUBLE the spinach and I would use TRIPLE next time. I think this would change it from "Lasagna with Spinach" to "SPINACH Lasagna". I added a carrot to the mushrooms for good measure, and used about double the garlic. Yum Yum Yum, tastes every bit as good as any meat lasagna. I used about 3/4 of a large jar of sauce and it came out perfect - not runny and not dry! :-)

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clairedoby

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Reviewed: Apr. 9, 2006

This is a great, versatile recipe! I usually stick to recipe instructions exactly, but this one I modified quite a bit based on what I had on hand. I used fresh basil, more than a bag of spinach (which I cooked and layered seperately from the ricotta mix), 1 grated carrot in the ricotta mix, 32 oz. of ricotta and two whole jars of sausage spaghetti sauce, extra black pepper, but no romano cheese. I used the last five lasagna noodles on top of the lasagna, which was a mistake - they got a little too dried out and made the lasagna hard to cut. Nonetheless, it is the best lasagna I have ever made! Thanks Robbie!

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Zedar

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Reviewed: Mar. 30, 2006

Very good, but needs four cups (or more) of spinach, for sure!

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Mar. 15, 2006

Great stuff!! I used 2 jars of spaghetii sauce (use any flavor you like)and put alittle sauce on the bottom before placing the noodles on it. Next time I will add some more spinach though.

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NITELIGHT

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 8, 2006

Excellent! Should have read other reviews first, definitely needed more spinach. I personally always spread my ricotta too thick, so I need more filling to do enough layers. I used noodles that do not require boiling first and will never be boiling another noodle again! Turned out great, and definitely a keeper recipe.

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SPECBEARCA

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Summitville, New York, USA

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Reviewed: Mar. 7, 2006

Delicious Lasagna, I didn't change a thing, I might use more Spinach next time. Very tasty. I like when I can put vegetables in food without the kids knowing it. Thanks

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bcastellano

Cooking Level: Expert

Home Town: Dade City, Florida, USA

Living In: Moneta, Virginia, USA

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Spinach Lasagna III

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