14 Reviews

Not bad. I didn't care for the sour cream flavor though (and I usually love sour cream). Too much tang for me. I also thought it produced a rather grainy texture. I think I'll use this recipe again, but just put in 24 ounces ricotta and omit the sour cream.

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A Messy Cook August 12, 2010

This was fine. We added some crumbled feta to the sour cream sauce for more flavor. It really was just a regular old lasagna, though. There really isn't anything particularly special about it. It did use up my frozen spinach, though, which is a bonus.

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Paris D May 15, 2013

Wonderful recipe, and very easy, thank you! Have made this twice now with a few modifications. I used home made cottage cheese (Cottage Cheese) because it's easy, cheaper, and healthier. I also mashed some white beans into the cheese mixture to add a little extra protein. We didn't have lasagna noodles, so I used rice paper, for a surprisingly good gluten-free alternative. I also used fresh spinach, so I didn't mix it into the cheese, just layered it on top and paked it down. Seemed to work just fine. I also skipped the sugar.

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laura.scrimgeour November 20, 2011

This turned out great. I used low fat sour cream, just 2 cups of mozzarella cheese, and probably about 14 oz of frozen spinach. It was just perfect this way. The reduced amount of cheese made it lighter, but it was really tasty. I will use this often.

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graciethebaker December 27, 2007

Excellent meal, couldn't even tell that there wasn't any meat in it.Used 16 oz. cream cheese instead of ricotta cheese. Very good.

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hardcase April 02, 2007

My meat loving husband loves this lasagne. I love spinach, so this is my favorite too. I used nonfat yogurt instead of sour cream, whole wheat noodles, and added some Feta. I also added canned chopped tomatoes to the sauce. VERY Good!

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ristlebt October 09, 2006

So easy, and very good! I halved the ingredients and used two individual serve casserole dishes. There was some mixture left over, so I rolled and stuffed two lasagne sheets with the ricotta mix, topped these with the spaghetti sauce mix, grated some parmesan over the top and baked them in a separate casserole dish alongside the lasagne. I used Barilla Basilico sauce and added freshly ground black pepper to the ricotta. Will make again!

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Soobeeoz June 11, 2006

Very good. I subbed plain fat-free yogurt for sour cream, lessened the amount of mozzarella in the top layers and omitted the sugar. Gave to friends who loved it and requested the recipe.

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Tessachef April 07, 2006

This was fantastic...my biggest problem with lasagna recipes (including my own) is ending up with either a too stiff or too loose product that is unable to keep its form. This lasagna kept it's intended form and was even better as leftovers two days later. I did omit the added sugar because ready made spaghetti sauce has a ton of sugar already and we still loved it. Thank you so much for taking the time to post and for sharing your wonderful recipe.

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Caryn Dalton November 17, 2005
Spinach Lasagna