Reviewed: Nov. 9, 2009

The recipe was perfect as it was, which is usually rarely the case! The recipe was easy to follow and produced delicious results! I used pulled rotisserie chicken to make it even easier to make. Next time I might try substituting fresh spinach for the frozen kind as another reviewer suggested. Thank you for sharing this wonderful recipe!

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Shez

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Reviewed: Nov. 7, 2009

I absolutely loved this recipe--it was exactly what I was looking for. It was the first time in probably 10 years I had made lasagna from scratch, but the recipe was easy to follow and it turned out perfectly. Next time I make it, to save some time, I'll skip all of step 2 and its ingredients, and use store-bought sauce instead. I was halfway through before I realized I was making alfredo sauce from scratch! It was delicious, but took quite awhile. I also used someone's earlier suggestion and cooked fresh spinach instead of frozen. All in all, great white lasagna recipe!

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KDbren

Cooking Level: Expert

Living In: Plymouth, Minnesota, USA

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Reviewed: Nov. 5, 2009

Yum! you don't have to boil the lasagna noodles, just leave them sitting in super hot water while you prepare everything else and by the time you need them, they are nice and tender :) I added a beaten egg, some mozzerella and parmesan cheese to the ricotta to give it more of a lasagna taste. i only added one package of spinach and felt like even that was a bit much. wasn't too fond of the spinach so maybe next time i'll add something like broccoli or maybe just the plain chicken. overall though, it was great. my only complaint is that i had a ton of dishes to wash afterwards :)

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AnnieBanannie

Cooking Level: Intermediate

Home Town: Porterville, California, USA

Living In: Oceanside, California, USA

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Reviewed: Nov. 4, 2009

followed directions exactly and it came out beautifully and delicious the only thing i am going to say is that i thought it was for sum reason going to be like an alfredo taste but either way i was NOT disapointed at all I will however be trying to find an alfredo tasting one just to give it a shot.ty for an awesome recipe.

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matykada

Cooking Level: Expert

Living In: Jacksonville, North Carolina, USA

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Reviewed: Nov. 3, 2009

This was a nice twist on the same old lasagna. I simmered the chicken breasts in chicken broth (with added herbs and spices) then reduced a little bit to provide the 2 cups worth for the sauce. I also used 2 small bags of fresh spinach. I just sauteed until wilted with a couple cloves of garlic. I also added an egg, some italian seasoning and dash of salt and sugar to the riocotta mixture. Overall, very nice!

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AnnasBananas

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 2, 2009

Everyone loved this.

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Bamiyah

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

This recipe is amazing!! Two things I recommend: do not be afraid to use more garlic! And make more sauce! The sauce is so amazing I think ill use it for fettuccini alfredo next weekend! Thank u so much for this recipe, my whole family is begging for this recipe!

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Sweetgirlinsd

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Reviewed: Oct. 25, 2009

this was pretty good, but too rich to have too often

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Ashley

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Reviewed: Oct. 25, 2009

I think this would be much better if the recipe called for browned and drained Italian sausage rather than chicken, broccoli (in addition to the spinach), and if the white sauce had several cloves of roasted garlic blended into it. The recipe as it stands was a bit bland, and the chicken was just kind of 'there'. I used 2% milk and the sauce was super thick- I cannot imagine using whole milk. That said, I think the flour and butter could both be halved- saving a ton of carbs, calories, and fat. I also ended up using only 2.5 cups of mozzarella altogether- using anymore would have just been gluttonous.

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LoreleiLee

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Reviewed: Oct. 25, 2009

I am rating this recipe for the idea of a white cheese chicken lasagne. I will admit that I did not follow the recipe, but took a couple of shortcuts. First, I bought rotissierie chickens and used the chicken from those. Second, I purchased Ragu alfredo sauce (3 jars) and used that rather than make my own white sauce. And finally, I forgot to buy ricotta so I just used additional mozzerella and my family loved it. I will use this as a regular rotation item in my menu. Thanks for the recipe. Oooohhh, one more thing, I did use two boxes of chopped spinach and thought it was perfect.

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gertie925

Cooking Level: Professional

Living In: Aurora, Illinois, USA

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Reviewed: Oct. 24, 2009

Good, but don't over do it on the spinach. I rounded up to the next whole bag (trying not to "waste"), and it overpowered the taste of the other ingredients. Follow the recipe.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Oct. 19, 2009

Huge hit!

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Andrea

Cooking Level: Expert

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

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Reviewed: Oct. 15, 2009

LOVE this simple recipe. To make it even easier, I cooked 2 chicken breasts in a skillet with chicken broth (add a little flavor to the chicken) and used that broth for the cream sauce. After I poured off the broth, I shredded the chicken and added 1 pkg of frozen spinach to the chicken (it was a lot of spinach!) and let it heat gently in the pan with the chicken. I did add a can of diced tomatoes, for color more than anything. I recommend more garlic - I used 4 cloves in the cream sauce and tossed in 2 more with the spinach/chicken mixture. This recipe is easy and definitely a winner. Very easy to understand. The directions are very clear and produce fabulous results. Don't hesitate about trying this one!! Possible changes: Omit ricotta if you don't like it. Add the mozzarella here instead of mixing it into the sauce. Add portabello mushrooms or roasted red pepper. Myhusband said add pepperoni. I wouldn't advise it ;-)

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christinacooks

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 12, 2009

This was very good. A different twist to regular lasagna. I added more cheese to it and I omitted the spinach. I didn't have any...but it really didn't need it. It was a dinner hit!!!

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Mindy R.

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Reviewed: Oct. 12, 2009

This recipe was so awesome!! My son and his friend raved as well as my husband. It froze and rethawed great, too.

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RONDARAE

Cooking Level: Professional

Home Town: Topeka, Kansas, USA

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Reviewed: Oct. 12, 2009

Excellent recipe! I would double up on the spices next time.

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Tara

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Reviewed: Oct. 10, 2009

Made this for the first time a couple of nights ago, and was highly impressed! My husband and I both really enjoyed it, and I definitely plan on making it again. I do recommend using the no boil noodles if you want to dirty less pans. Also, I added fresh mushrooms to it, and was so happy I did! They added a nice taste to it all! I highly recommend trying this recipe!

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CourtneyC

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

This was really good. Lasagna can be time consuming, so to help cut that down I boiled chicken breast the day before so ready to shred during assembly. I did as someone suggested combine chicken, spinach and ricotta. I used the no-cook noodles. This ia a beautiful completed dish, cuts well if you let it sit. I was worried as sauce was very thin, but it sets up nicely.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

oh my goodness !!! Amazing , my family just loves this recipe . i did add some different cheeses and used more than called for , YUM! i used ramano with the mozzerelaa and parmesean cheese . also instead of spinach i used swiss chard . make it tonight .

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shr

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Reviewed: Oct. 7, 2009

YUMMO! This dish is awesome. What a nice change from the regular red sauce lasagna. I only made a few changes after reading other's reviews. I shredded the chicken, used fresh spinach, added sliced sauteed mushrooms and split the milk with lt. cream. My DH loved this dish and I will be adding to my rotation list. Thanks for the recipe......

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Cora

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