We really like this! Changes made were: I used no-boil noodles, so added an extra 3/4 c. of chicken broth and about an extra half cup of milk to accommodate the liquid for the noodles. I used the leftover meat from a rotisserie chicken (so it was fairly well seasoned to begin with), and boosted the garlic to 4 cloves. I added 2 eggs to the ricotta, as I always do with lasagne, and mixed in the thawed spinach, the mozzarella and the parmesan just to make the layering easier. Next time I will definitely use fresh spinach and saute it first, but didn't have any on hand this time. I followed the directions from the back of the lasagne noodle box for baking - 375 degrees, covered with foil, for about 55 minutes, followed by 5 minutes uncovered, and then 15 minutes stand time before cutting. Very rich meal, so half of it is going in the freezer! One other thing: This OVERFILLS a 13 x 9 glass baking dish, so either find something deeper or be prepared with foil on the bottom of the oven!!!!!
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We really like this! Changes made were: I used no-boil noodles, so added an extra 3/4 c. of...