Reviewed: Oct. 6, 2004

This was GGGGRRREEEAAATTT!!! We added some cooked pork sausage to the recipe which really kicked it up a bunch. Used the ready to bake lasagna noodles and will not use them next time. Came out too starchy. This will for sure be a regular in our house. It's even great cold for breakfast.

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PUFFNBUSTER

Cooking Level: Expert

Home Town: Lake Zurich, Illinois, USA

Living In: Crystal River, Florida, USA

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Reviewed: Oct. 5, 2004

A fine meal, well liked

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PWMOORES

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Reviewed: Sep. 26, 2004

This was really good! I had never made lasagna before and this recipe was easy to follow and impressed everyone - even the meat lovers =) I will definitely make this again!

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The Aluminum Chef

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Reviewed: Sep. 11, 2004

What an awesome recipe. I added 2 bags of spinach instead of 1 and used italian seasoning instead of the basil and oregano. I didn't mix the cheese mixture with an electric mixer. I just used a spoon and made sure the mixture was mixed very well. Also 20 lasagne noodles was too much. I was only able to layer 3 noodles on the bottom of my 9X13 glass baking dish. I was only able to get 4 layers using only 12 lasagne noodles. Anyways it turned out awesome!! Hubby couldn't stop eating it he loved it so much. This recipe is definetly a keeper!

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ANNA D.

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Reviewed: Sep. 6, 2004

Wonderful in deed... I will make this over and over again. I used a Huge jar of Prego and it was just perfect. Made the large Lasange pan and it was full and beautiful. My husband really loved it. Can't wait to share with our son when he comes home from college. This is the best ever...

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TENACITY44

Cooking Level: Expert

Home Town: Chariton, Iowa, USA

Living In: Temple, Texas, USA

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Reviewed: Aug. 4, 2004

Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about using a whole onion, but it really provided extra flavor and texture. Also, I omitted the parmesan (which appears in the directions but not in the ingredient list) and just sprinkled extra romano on the last layer. I wasn't sure where I was supposed to end up with the layering process, so after the romano, I topped it off with a layer of noodles, my last bit of sauce, and a good sprinkling of mozzarella cheese. For the sake of evennness throughout, next time I will alter the layering portions to 2c filling (three inside layers), 3/4c cheese (three inside layers plus top), and just over 3/4c sauce (three inside layers plus top). Thanks Robbie for the recipe!!!

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SARAHWILKERSON

Cooking Level: Expert

Home Town: Roscoe, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 8, 2004

Great recipe from someone who is not a big spinach lover. My husband loves it so much he never wants meat lasagna ever again!

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GRETCHM

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Reviewed: Feb. 21, 2004

This was absolutely delicious! I made it for dinner with fried fish and got compliments from everyone! I also thought it could use a little more spinach and sauce but was fantastic anyway! I followed the recipe exactly except I used 1 1/2 tsp Italian Seasoning instead of basil and oregano (didn't have any on hand). Hubby said "This is a regular!"

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mommy'slearningtocook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 8, 2004

Very, very good. I added more spinach (this from a vegetable HATER), and it needed more sauce. I spiced it up a bit by adding red pepper flakes to the cheese/spinach mixture. It worked well to make the dish more appealing to my Indian in-laws who are used to very spicy food.

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JESHER

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Reviewed: Mar. 12, 2003

I made this ahead and froze it, uncooked to take on a skiing weekend. I put it in a cooler for the 5 hour car trip, then in the fridge when we arrived. Defrosted on the counter the next day and baked it that night.. It was awesome!! Everyone loved it! Very highly recommended.I cooked a whole bag of fresh baby spinach, but it didn't seem like enought, so I added a 10 oz. box of frozen chopped spinach as well. Next time I will just use two boxes of frozen to make it easier.

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ELLENELIZABETH

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Reviewed: Dec. 29, 2002

This was very good. The only chages I made were to add more garlic(can never have enough) and I used low-fat ricotta and mozzarella cheese to reduce whatever calories I could. It came out delicous. I will make this again..it's a keeper.

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LISAMATTA

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Reviewed: Mar. 19, 2002

I made this for a dinner party, and it was a hit! I did make a few changes, though. I substituted 1 14-oz can chopped artichoke hearts (non-marinated) for the mushrooms. Also, I did not pre-cook the noodles, but instead just ran them under hot water before layering them and added about 1/3 cup water to the cheese mixture. They turned out perfectly. I was also very generous with the tomato sauce. I will probably add more spinach next time. There were no kids at the party, so I'm not sure about the kid-friendly rating...but my husband, who hates all vegetables, ate two helpings!

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Mimi

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Reviewed: Jun. 27, 2001

Fabulous lasagna recipe.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 26, 2001

Takes a little time (like any lasagna) but very flavorful. Great leftovers!

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Robbie Rice

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Jun. 15, 2001

This recipe is a very good twist on a classic dish. If you use fresh herbs and garlic your kitchen smells divine. The multi-step process may put ants in your kids pants, but they'll enjoy layering the lasagna if carefully supervised. All in all, one of the best lasagnas I've tried.

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SBODAH

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Reviewed: Apr. 9, 2001

This lasagna was excellent. I think it could have more spinach to actually be considered spinach lasagna, but boy was it good! And my boyfriend (not a regular cook) made it and it was still delicious!!

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