I made this for the second time last night and it was even better than the first time! Both my boyfriend and I loved it!!!! I used more chicken than called for, used a lot more garlic, and added an extra layer of noodles and therefore more cheese. This is a great recipe, the leftovers are even better than the first night! This is a great recipe to make at the beginning of the week so you can eat the leftovers for lunch during the week. This is a great recipe to serve to guests, as everyone who has tried it has said they LOVED it! However, I would plan for more time than they mentioned; the cook time is correct, but the prep time took me a lot longer. This could be due to the fact that I don't think they add cooking the chicken but plan for more time or else you might be eating dinner at 8pm like me. :) Anyway, this deserves all five stars!

My girlfriends and I made this for our dinner and a movie night, and what a great success. We followed the recipe and it was so yummy. My husband just loved it. We didn't change a thing. We did precook our noodles a bit and we goofed up and added a little more parmasan cheese than was required. Also we barbequed the chicken with just a little salt and pepper for flavour. What a great dish.

This was pretty good. The only change I made was to use fresh spinach instead of frozen and I didn't layer exactly the way the directions said. One of the spices tasted a bit off, but I made it last night and there is none left! It was a nice change. I served it with fresh bread and asparagus.

Pretty good "white" lasagna, although I prefer my recipe for rigatoni-broccoli bake with homemade alfredo sauce over this one.... As I do for all lasagna recipes that direct to cook the noodles beforehand, I soak mine in a large (i.e. 9x13 inch pan, or, better yet, a roasting pan) full of VERY hot tap water for about 20-30 minutes while I'm preparing the sauce. Turns out great every time. Instead of using cubed chicken breasts, I substituted a lemon-herb rotisserie chicken, deboned it and shredded the white meat (I saved the dark meat for another use). Did everything else as directed. My lasagna seemed "wet", but after cooling for 15 minutes, it thickened up. I made this for Christmas Eve dinner. I invited my bf, parents and another couple over for the festivities. Problem was, my mom "had" to eat b/c she was starving, so my lasagna didn't have a chance to set. The second helping was fine (not too saucy). The homemade white sauce is just divine. Thanks for sharing such a great, easy to prepare ahead of time, "special-occasion worthy" recipe! I am now known as the lasagna queen. : )

This was good, but I feel like the prep time was pretty excessive for the final product. Perhaps it is because I cut down on the cheese and other fatty ingredients for health reasons(?). I do want to say that the sauce was really good! It would be great on its own on pasta.

This was a good dish, definitely worth making again. I served with with a green salad and french bread, and my family enjoyed it. It was not unlike a lasagna alfredo dish that I've tried previously. Next time, I would recommend using only one 10 oz spinach, as two just wasn't necessary. Unless, of course, the spinach is meant to give the recipe additional structure. Other than that, I did make some slight modifications, such as layering some of the spinach at the bottom on top of the chicken, and adding the rest to the sauce mixture before layering.

I was so excited about trying this recipe after I read all the reviews! It sounded amazing! I followed the recipe to a T except for 2 things...I add extra garlic and I only added the one package of Spinach. It really didn't have that much flavor it was kind of bland...all I could taste was the basil and oregano, way to much in my opinion the flavor was overpowering! Also after I added the cheese to the white sauce and removed it from the heat it got a really sandy and gritty texture to it, I stirred and stirred and it didn't help! I don't know why everyone has given this such great reviews, I couldn't even eat all of my first helping. I deffinetly will not be makeing this again. I think if you cut back on the herbs it might be better.

I made this recipe the way MelindaD suggested in her review as I was looking for more of a casserole than lasagne. Tastewise it is very good. I didn't read the layering directions as well as I should have and ended up mixing it all together and topping with additional mozzarella. I think next time I will try it as the lasagne since this way it was not very saucy. My only complaint was I seemed to use almost every dish in my kitchen to make it! Will review again when I make it the original way, thanks for the yummy recipe!

i made this for dinner tonight for my husband and i...definitely a pleaser...the only thing i did not on the recipe was i added mushrooms just bc we love them!...i cooked my chicken and noodles ahead of time and put them in the fridge until i was ready to put the meal together and cook it...easy for a beginner cook and quite tasty...thanks for a great recipe!

We REALLY enjoyed this recipe! I will definitely make it again... my teenagers actually didn't mind getting their spinach through this recipe! I will add a little more seasoning next time (maybe a little more onion/garlic or extra spices) and at my husband and kids request, maybe a tiny bit less spinach, but all in all a GREAT recipe!

Very, very tasty lasagna. This is an excellent alternative to the tomato-based lasagna. I used rotisserie chicken and it added a nice flavor. We loved it!

Because I liked the ingredients in this recipe, I decided to give it a try, but modified it to make it easier to make. This is what I did and it turned out great: Instead of lasagna noodles, I used a lb. of rotini. (I HATE cooking lasagna noodles, don't ask me why). I cooked the pasta while the chicken was boiling. I used 4 boneless skinless chicken breasts and chopped them up when they were done boiling. At the same time the pasta and chicken were cooking, I defrosted the spinach in the microwave and pressed all the moisture out of it. I mixed the chicken, pasta, and spinach all together in the pasta pot after I drained off the pasta. I seasoned it with the oregano, a little basil, salt, and pepper. I made the cheese sauce as directed and added a little nutmeg to the sauce when it was done. If you have one of those little choppers, I highly recommend using it to finely mince your onions and garlic. Then, I added two eggs to the ricotta cheese along with a little bit of parmesan cheese, about 1/4 cup. To assemble this recipe, I layered pasta mixture, ricotta, and cheese sauce in that order ending up with cheese sauce. I then covered the top with mozzarella cheese and sprinkled on a bit of parmesan, popped it into the oven and baked it for 35 minutes. This way is much easier for my kiddos to eat and I feel the ingredients blend together better this way. It all fit very nicely in a 9x13 pan. We will definately be making this again. The taste was awesome! The o

This was great! I will definately make again, the entire family (teenagers included) enjoyed this meal. I didn't change anything. The only reason I didn't give 5 stars was because I didn't like it reheated the next day. It was yummy..

The best ever! Everyone I have made this for goes crazy about them!

This is an excellent recipe I have been making for some time now. I use no-cook noodles to save time. To keep from drying out, I make extra sauce (add an extra tablespoon of flour or so and adjust broth/milk/cheese). Also, I prefer to shred the chicken which gives this recipe really great texture. This is a definite keeper in our house.