This delicious vegetarian lasagne will be loved by everybody. Lasagne is layered with an artichoke-spinach sauce and mozzarella, before being topped with feta cheese and baked.
I would actually give this a 4.75, only because I found the lasagna to be very watery. Next time I would cut down on the broth. Great tasting, though, and leftovers just as good or better. I used homemade veg broth, which I do for everything. Very easy to make -- just keep all the ends of veggies that you have in a bag in the freezer (carrot ends, broccoli stalks, onion bits, etc). When you have enough to fill a pot, cover them with water and boil until the veggies have basically nothing left! Drain and keep the "broth." You can compost or throw out the soggy veggies, and then freeze the broth for when you need it. Great way to recycle old bits of veggies, and couldn't be healthier or more natural! - 05 Mar 2006 (Review from Allrecipes US | Canada)
This recipe was wonderful! Some changes I made include: fresh basil instead of rosemary, fresh spinach instead of frozen, and alfredo sauce instead of tomato sauce. I also added chopped portobella mushrooms and a ricotta layer made up of ricotta cheese, 1 egg, mozzarella cheese, fresh parsley, and salt and pepper. I used no-cook noodles to counteract the amount of liquid that the other reviewers talked about. This came out AWESOME! Everyone loved it, and I will definitely make it again. So creamy and delicious! - 08 Jun 2003 (Review from Allrecipes US | Canada)
I have made this recipe now several times, and it always comes out perfect. Even people who hate spinach love this recipe. I have found that no matter what type of noodles you use, you don't have to boil them with this recipe. - 10 Jul 2003 (Review from Allrecipes US | Canada)