Four Cheese and Spinach Lasagna

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This was my first attempt at meatless lasagna and I really enjoyed it. I did leave out the goat cheese and changed the cottage cheese to ricotta which is smoother, then used additional mozzarella. I also added about 1 cup total grated zuchinni and carrots with the spinach. Family members all really liked this dish, will make over and over again.

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I love this recipe! I wasn't sure about the lemon zest and nutmeg and I've had skeptical guests but it really makes the dish. They always end up having seconds and asking for the recipe. I double the spinach to make it more hearty though.

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A great recipe I wouldn't change a thing I leave it to the experts.

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Not hard to do, just a lot to do...I skipped the nutmeg and lemon zest and it turned out pretty well. Definitely some significant prep time, so factor that in.

Life Lesson #86: Don't wear white and make a lasagna. It's tempting fate.

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I have made this twice now, and it is delicious. Make sure you give the sauce some time to simmer so it's not too thin. I reduce the amount of noodles and put in a smaller pan. I substitute ricotta for the cottage cheese (still use one pound and use the full box of frozen spinach, but then cut back the rest of the filling ingredients by about one-third. This is better than the spinach lasagna at my favorite local Italian restaurant.

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I'm not much of a cook and have been trying new recipes lately to improve my skills. While listed as intermediate, this recipe is time consuming yet fun and not too hard to make! I used both the lasagna and tomato basil sauce recipes and it turned out perfect. The lemon zest addition to the recipe leaves a nice lemony after taste but it is not too over-powering -- I am guessing those who thought it was too strong simply used too much.

I altered the recipe slightly and used whole wheat lasagna noodles, 2% mozzarella and low-fat cottage cheese, and it was sublime. A lot of cheese but still not very heavy. I added a pinch more garlic to the sauce, too, to bring up the flavor a bit.

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I found this recipe through a Food Network application that I have on my cell phone. It sounded SO good but I knew it would be too much for just my husband and me. Instead I saved the recipe for a special weekend and had my family over. I did all the prep work the night before and just baked it off on the day of the event. I did omit the cayenne pepper but everthing else was true to the recipe- it was excellent and received a lot of compliments. This was my first time making any type of lasagna from scratch and I'm so glad I chose this recipe.

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I've made this lasagna probably 20 times now, changing it up depending on the crowd: adding Italian sausage, vegetarian, low-fat, gluten-free. EVERY time, EVERYbody raves about how great it is! While I respect the previous comments about the varying flavors, I feel the lemon zest really highlights the made-from-scratch tomato sauce. I tried without the lemon zest only once and got a response of "What's different? It's great, but not incredible this time."
Suggestion: Double the sauce recipe and keep on hand for other pasta dishes!

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I made this recipe true to the directions, but I felt that the flavors (while not horrible didn't blend well to make a really delicious lasagna. It seemed like the cayenne pepper and the garlic and the nutmeg were all competing for the flavor spotlight, and while each flavor was delectable individually-- together, the whole dish seemed confused. I was very disappointed with this lasagna and will not make it again.

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This recipe is out of this world and got rave reviews from my family. The only thing I did differently is that I used the no boil noodles instead of boiling noodles; it's just easier.