After making this recipe, I can see why it has such great reviews! The few issues I had were the same as mentioned by other reviewers: I reduced most of the ingredients by half (as suggested), and it still filled a deep 9X13 pan all the way to the brim, so I feel like some of the quantities are off. (I still have a container of the chipotle sauce mixture in my fridge.) Also, it requires more than 3 lasagna noodles to cover the bottom of a pan that size. I used cooked whole wheat lasagna, and it took 4. I would recommend putting down a thin layer of sauce on the bottom of the pan (which most lasagnas do), because even though my pan was sprayed down well with olive oil, the pasta kind of stuck to the bottom. Other than those small glitches, the flavor is excellent. The changes I made were to make it vegetarian and to reduce the fat content: I used 1 pkg veggie crumbles for the beef, a blend of fat free cream cheese and low-fat ricotta, and also used reduced fat shredded mozzarella in place of the fresh (just seemed like it would be too rich). Used fresh spinach instead of frozen, sauteed and well drained, which I pureed in a food processor with the cream cheese/ricotta. I used 4 chipotle peppers in adobo sauce. Even with these changes, which made it much lower in fat, it turned out well. I would highly recommend this recipe to anyone. It is time consuming, however, so it definitely should be done on an evening when you are not in a hurry!
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After making this recipe, I can see why it has such great reviews! The few issues I had were...