Reviewed: Apr. 30, 2012

I use olive oil instead of butter, and add in a can of sliced baby bella mushrooms. This is a nice alternative to traditional lasanga, perfect with a side salad!

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 19, 2012

It is in the oven and I am already salavating over it! I did mine different. Used all the same ingredients but I shredded my chicken, put a basil garlic marinara sauce on the bottom of the pan then rolled them into lasagna roll ups instead of the whole layering part!

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Reviewer:

LeciaKay

Reviewed: Apr. 14, 2012

Wow! Absolutely decadent. Made exactly as recipe was originally written and my entire family loved it. It is very rich so next time I will half the recipe and cook in a 9x9 pan. Bravo!

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Reviewer:

sjohnstone

Reviewed: Apr. 14, 2012

This was so good :) I made it ahead of time and used ready to bake lasagna noodles. I froze it for about a week and pulled it directly out of the freezer and baked with the foil on for about 2 hours and then uncovered it and baked for another 30 minutes. It was wonderful!

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Reviewer:

Aileena

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Duncan, Oklahoma, USA

Reviewed: Apr. 13, 2012

This was good not great, and I was so excited about it! I followed the recipe instead of modifying it, but I will try it again with a few modifications. My family ate it, but they weren't too thrilled about it. They said it needed more seasoning.

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Reviewer:

BRANDINB

Reviewed: Apr. 11, 2012

Made this for friends and family and everyone just loved it! There was plenty and everyone wanted a doggie bag. When your company asks to take some home, you know you've got a winning recipe!

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Reviewer:

Connie

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Apr. 11, 2012

Absolutely loved this, even my brother who hates spinich couldn't get enough of it! Though I did make some changes; instead of just doing one layer of chicken and one layer of spinich I mixed them together and did three layers of each; and instead of just using ricotta, I mixed it with cottage chesse, it changes the texture alittle bit. Also next time I make it I think I'm going to cut the amount of spinich in half because at times it seemed like it overpowered the dish a little too much.

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Reviewer:

ktermin

Reviewed: Apr. 10, 2012

I followed this recipe to the T (except I added 3 cloves of garlic instead of just one, cuz that's how I roll), and it was fantastic. I will definitely make this again. I would like to try it with a little green bell pepper, though, to see how it would taste with that little twist in flavor. Excellent recipe.

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