This was a good, simple recipe although I did make a few changes to make a better fit in our house and based on past experiences with similar recipes. First I made 1 1/2 the amount of sauce and used more noodles, a full box. To the sauce in addition to the mozzarella I added about a cup of white wine and a good handful of shredded swiss cheese and fresh parmesan and a dash of nutmeg. I used way more garlic than called for. I shredded my chicken rather than dicing and mixed it into the ricotta mixture (ricotta, mozzarella, swiss, basil, oregano, garlic and pepper) to make one less thing to layer. Rather than using frozen spinach I used fresh broccoli cut into tiny florets that I blanched in the boiling pasta water for about 2 to 3 minuets till they JUST started to get tender, they will finish cooking when you bake the lasagne, before submerging in ice water to stop the cooking and preserve the bright green color. Next time I make this I will use the broccoli along with sauteed fresh spinach and sliced mushrooms. Zucchini would probably be good too. This is a great, easy and customizable recipe that will be added to my regular rotation.
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This was a good, simple recipe although I did make a few changes to make a better fit in our...