Reviewed: Feb. 8, 2005

Yummy! I really enjoyed this recipe. I do suggest adding lots more spinach (add at least one or 2 boxes). I think it would be wonderful with a white sauce like alfredo, to make it a little more creamy. Maybe some mushrooms too.

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29 users found this review helpful

Reviewer:

KARISSAM

Reviewed: Dec. 12, 2005

Very good. I used no-boil pasta which made it so quick to put together, and it came out great. Also, instead of straight provolone, I subbed a three cheese Italian blend of provolone, parmesean, and mozzerella.

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24 users found this review helpful

Reviewer:

DARLA

Cooking Level: Expert

Home Town: Lakeside, Arizona, USA

Reviewed: Jul. 1, 2004

This is sooooo good! I used fat free ricotta instead of cottage cheese, and turkey bacon instead of regular bacon. I also used low fat cream cheese. It turned out excellent, I will DEFINITELY make it again!

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23 users found this review helpful

Reviewer:

STARRLITE921

Reviewed: Jan. 1, 2008

This recipe produced quite a dense product. It tasted good, but was better (in my opinion) with a drizzle of olive oil and sprinkle of salt.

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15 users found this review helpful

Reviewer:

Rachel

Cooking Level: Expert

Reviewed: Jan. 26, 2008

My husband and I loved this! I would have given it 5 stars, but I think I overdid the bacon and not enough spinach. Next time I will add much more spinach and less bacon. I did cover it with foil to retain moisture.

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13 users found this review helpful

Reviewer:

Cassie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Glendale, Arizona, USA

Reviewed: Jun. 12, 2003

Awesome! Substitued provolone for mozzarella and added a couple more slices of bacon. My Husband doesn't care for spinach, but he LOVED this recipe. He said it was the best lasagna I had ever made.

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13 users found this review helpful

Reviewer:

EMMAJEAN43

Cooking Level: Intermediate

Home Town: Hermon, Maine, USA

Living In: Beaver Falls, Pennsylvania, USA

Reviewed: Mar. 27, 2002

Great recipe. Not only did my kids eat it, but my husband did as well. And even asked for seconds. Doesn't have very much of a spinach taste though, I think next time we will try more spinach. I prepared it the night before except the cooking so I only had to bake it when dinner time rolled around. We used precooked noodles and skipped cooking the noodles. A Quick, easy great tasting your kids will eat it recipe:)

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12 users found this review helpful

Reviewer:

KITTYN

Reviewed: Feb. 3, 2002

It tastes GREAT but the sauce turned out a little too thick.

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12 users found this review helpful

Reviewer:

DESDESDES

Reviewed: Oct. 17, 2007

The secret to this recipe is to cook it covered with foil to retain moisture. I fiddled with the quanities a bit and used fresh spinach. More cheese, some sour cream. We enjoyed this.

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11 users found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

Reviewed: Sep. 30, 2007

Very good, although extra rich - and I even took previous suggestions of using low-fat everything, and chicken bacon. To agree with others - it needs MUCH more spinach, maybe twice as much! Next time I'd add a bag of fresh spinach to chop & add to the cooked stuff. Add a little sour cream in the cheese mixture; more egg and shredded cheese too (I used an Edam-Mozzarella mix). Top with a sprinkling of cheese and broil to get a nice top. And it freezes well - I made the recipe for 12, refrigerated it, sliced it up & plastic-wrapped individual portions to be defrosted & cooked in the microwave or oven, at home or at work some other night!

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11 users found this review helpful