Fabulous!

I rated this a 3 star instead of a 4 because I think jarred sauce would've been just as good or better. Not that hard to make, but there's a similar recipe on this site "Cheryl's Spinach Cheesy Pasta Casserole" that is very close in ingredients, only you just toss a jar of sauce in! Admittedly, both recipes need extra seasoning (to suit anyone's tastes), but I will stick with the Pasta Casserole for ease. Thanks for the decent base recipe though!

THIS ROCKS!! I made two pans, one for a friend with a new baby, and one to keep at home! I made two adjustments for quicker prep time: I used a small bag of frozen chopped onions, and I grated the zucchini. DELISH!!

The best. I use a combo of ricotta and cottage cheeses and add the mozzerella cheese in the last 5 minutes of baking.

Yummy!!!

This was a great recipe. We substituted Prego mushroom sauce and added yellow squash to the veggies and served to my parents for Mother's Day. We will make this again ... this time for us!

I've always preferred meat lasagna over veggie lasagna... until now!! This was excellent. The only change I made was I used fresh basil (a must!) and used dry curd cottage cheese (just like ricotta but lower in fat and salt) I did end up with way more sauce than needed but I just froze it for spaghetti sauce for later. Thanks for the great recipe!

Awesome!!!

I was a little scared by the fact that, blended, the spinach and the cheese made a bright green glop. I felt like I was making guacamole! It was very tasty and an interesting way to incorporate the spinach into the recipe. Yes, it does take a long time but it's well worth it. Changes: I didn't boil the noodles (no need to) and used only one can of crushed tomatoes. I also added a number of miscellaneous vegetables and sauteed portabello mushrooms. Per request of the boyfriend, he made soy sausage patties and we crumbled them in one of the layers. All in all, this was one of the greatest dinners I've ever made and is still talked about by my roommates. (We froze half of it... we didn't think it froze well? Maybe others have had better experiences with it.)

Hooray! This is AWESOME! And for once, I actually followed the recipe exactly!! (With the exception of not boiling the noodles first...they still turn out perfectly!) My boyfriend and I both absolutely loved this! I've been wanting to eat completely veggie 1-2 days per week (healthier and cheaper!), but he's pretty hard to convince...if I can find more recipes like this, we'll have no problem!! (The cottage cheese provides PLENTY of protein.) The prep work was a little time consuming, but I'll forgive it because it tastes so great. I divided this into two 8x8 pans and put one in the freezer for a future dinner...I hope it holds up well! (I think it should...) Thanks again for the fab recipe!! UPDATE: The re-heated casserole was great immediately out of the oven, but the leftovers did not do quite as well after sitting in the fridge over night. Still edible, but a little watery.

My first attempt at a meatless lasagna and it was delicious. I made a few small changes - like others I did not cook the noodles I used pre-cooked no boiling required (the only way to go). I halved the recipe as cooking for two. I used Fresh mushrooms, added a carrot and chopped all vege's very finely using the chopping attachment of my blender. The sauce came out looking like meat sauce as the veges were cut up fine, and cooked quicker. DH raved about it and we are looking forward to the leftovers.

I took the advice of some other reviewers and made a few changes: 1. No-boil noodles (they cooked perfectly in the liquid of the sauce, just be sure they're on top of sauce layers). 2. More veggies (I added green pepper and fresh portobello mushrooms coarsely chopped- it added bulk and texture to please the meat-eaters). 3. Half ricotta/half cottage cheese. 4. Fresh spinach instead of frozen. 5. Allow for about twice the recommended prep time, the sauce is delicious but requires a lot of chopping and simmering and a little less than the recommended cooking time. I found it was done to the point of the top cheese layer beginning to burn after 45 minutes. Definitely keep an eye on it. I served it to a house full of fairly picky omnivores and got lots of compliments, and I'm looking forward to the leftovers tomorrow myself. Very tasty and well worth the lengthy prep time.

This recipe is SO good! I threw in some extra veggies, and it was great! Don't boil the noodles! They cook themselves perfectly in the oven! Also, be cautious because the cheese burns!

I cut the recipe in half and omitted the mushrooms, other than that followed the recipe exactly. I only gave it three stars because it was good, but not anything exceptional in my opinion. My husband thought something was missing...and it needed more cheese. Next time I'd add more veggies and definitely more cheese.

this was very good, it took ALOT longer then the directions indicated, having a helping hand in the kitchen would be good. i useded the no bake noodles worked just fine i made sure i spread sauce to the corner of each piece and all was well. i added more cheese and it was a hit at my party.

Having made t