Reviewed: Sep. 23, 2011

Awesome recipe! I made my own alfredo and pesto.

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3 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Sylvania, Georgia, USA

Reviewed: Feb. 18, 2011

Excellent! I served this for six men for lunch and they loved it! I would recommend putting a thin layer of alfredo sauce on the bottom of the pan before you put your first layer of noodles in the pan. I used a 12oz jar of alfredo sauce and the freshed prepared pesto sauce Costco offers on a regular basis.

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5 users found this review helpful

Reviewer:

jakeh01

Reviewed: Nov. 24, 2010

Yum! Great combonation of flavors. Made "lasagna roll-ups" instead of a pan of lasagna. Easier to make lasagna for two. Nixed the onion and spinach. Baked chicken breasts in oven smeared with pesto. Chopped. Used half ricotta half cottage cheese. Layered noodle, alfredo sauce, ricotta/cottage mixture, chicken, more pesto, sprinkle cheese, black pepper, roll up, top with more alfredo sauce, mozz & parm.

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6 users found this review helpful

Reviewer:

Curly Sue

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Nov. 21, 2010

I used this for my sister's bridal shower along with jojolyn's Pasta Bake. Everyone loved it and many asked for the recipes. I didn't get to eat until the end of the party and I thought it was OK... but it would probably have tasted better if I'd eaten it fresh.

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7 users found this review helpful

Reviewer:

Charlene J.

Cooking Level: Intermediate

Living In: Antioch, California, USA

Reviewed: Nov. 9, 2010

super cheesy and yummy! i substituted alfredo sauce with my own bechamel and made pesto with macadamia nuts instead of pine nuts. quick, simple, and a total crowd pleaser!

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6 users found this review helpful

Reviewer:

hapagirl

Reviewed: Mar. 5, 2010

I made this for my Parents and Husband and it was a HUGE hit!! My mom said it was the best lasagna she had ever had. I followed the recipe with one exception - I added 1 lb of small shrimp and used cottage cheese instead of ricotta. I'll make this again for sure! One thing I did find is that the 35 minute prep time was a bit under estimated for me. It took me about 45-50 minutes of prep time and I cooked it for 1 hour. I think letting it sit for a while (like 20-30 minutes) after taking it out of the oven would have let it set up better.

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3 users found this review helpful

Reviewer:

szigler

Reviewed: Jan. 28, 2010

Amazing recipe, very adaptable to different tastes! Started with the original recipe but I prefer a little meat in my lasagna so I added a pound of ground beef. Delicious but a little too greasy. Next time, I used 1 1/3 lb. ground turkey instead of beef (healthy bonus), doubled the spinach (more healthy), and cut ricotta in half based on other comments. Cook the ground turkey (or beef) with the spinach and onion and follow the rest of the recipe as is. Also, I tend to increase the pesto to 10 ounces, not mandatory but more flavorful. Enjoy!

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Reviewer:

QWhite

Reviewed: Jan. 2, 2010

A great alternative to conventional lasagna. Everyone loved it. Thanks!

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Reviewer:

Amber

Reviewed: Nov. 14, 2009

I do not eat meat and I was looking for a recipe for meat-less lasagna. This recipe was delicious and fairly easy to make. I substitued the fresh spinach for the frozen, and ended up coming up a little short. The only thing I would change about this recipe is the alfredo sauce. I'm sure I will make this again, but I will use a sauce with more zest.

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Reviewer:

CasiK

Cooking Level: Intermediate

Living In: Chicopee, Massachusetts, USA

Reviewed: Oct. 14, 2009

This is a great lasagna. The first time I added mushrooms, the second time artichoke bottoms - I feel like it needs a little something for bulk. Also, I don't use all 30 oz of ricotta. Guests love it and I always hope for leftovers!

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4 users found this review helpful