Creamy Spinach Lasagna

If you make this lasagna as written you'll end up with one of the blandest lasagnas ever.  I doubled the seasoning in the milk mixture and added copious amounts to the spinach.  I ended up with a decent result.

I also used oven ready noodles and covered the lasagna for about half the cooking time.

This came out of the oven smelling amazing and looking perfect. Unfortunately, the flavor was off for me. I don't know if it was that the milk mixture was bland or there were too many onions. Aesthetically, it was the best lasagna I've ever made but definitely not from a taste standpoint. I'd pass on making this again.

3 stars = good solid recipe. After reading the reviews, I felt it was important to taste the spinach mixture before adding it to the lasagna. I highly recommend this. I ended up adding some salt and pepper while it was cooking, and then adjusting after I added the milk mixture. I also found that my bottle of marinara didn't quite have the 'bite' that I wanted to go with the milder flavor of the spinach mixture, so I added some red wine vinegar. I might add some red wine vinegar to the spinach mixture next time. I also added extra garlic per previous comments recommendations, and cut the red pepper in half, but since we don't have little people in our house, I would probably go ahead with the full amount next time I make it. I worried that the noodle to filling to ratio was going to be too heavy with noodles, but in eating it, I found it balanced. I cooked the whole wheat noodles per the package directions, and found them to be over done, so will under cook them next time.

Very interesting sauce! Incredibly creamy and yummy. Nice sub for ricotta. I used a standard sized package of frozen spinach, which I think was a little less than what the recipe called for, but still came out great! The husband said it was the best lasagna he ever had. The red pepper is noticeable and adds a nice touch.

Great lasagne recipe I made for dinner tonight

looks YUMMY! the husband is a little unsure as it seems exotic I'm sure. Sounds FANTASTIC to me! Gonna give this a whirl for supper tonight...it's in the oven now. Looking forward to trying it. :)

Everyone loved it! First time I made lasagna and didn't have leftovers.

Both my husband and I loved it! I used fresh spinach instead of frozen, and I found that about 2&1/2 cups of fresh equaled to the required 16oz frozen (I wilted the fresh spinach before using it in the recipe).

Thanks for the reviews - based on those I added an extra clove of garlic, sprinkled the spinach with oregano and added some fresh basil leaves. I also added turkey sausage for the meat eaters in our family. Our store was out of the no-boil noodles and out of the WW ones, so I, being too lazy to boil the noodles, added a little extra marinara and covered the dish. Baked for 1 hour, then uncovered for an additional 15 minutes. It was so good!!! Definitely a make again.

This was definitely a great base for a spinach lasagna. I would, however, change a couple things because the flavor was a tad bland like mentioned in some other reviews. I grated some fresh parm over top of the lasagna. I would make this again but next time i would add the oregano in the sauce and I would add more garlic with the onion. Also i think maybe i would bake it 5 mins less, the cheese got really brown but that could just be my oven. Usually it runs a little cool though.

The perfect lasagna recipe. Savory, but not salty. Cheesy, but the other flavors all shine through, too. And as lasagna goes, this one is fairly easy--especially if you use no-bake noodles with just a little extra sauce. Thumbs up from me, the kids, and the resident carnivore.

This recipe was okay. It was a little bland for our tastes. If I made it again I would add more cheese or sauce to it. I liked how precise the recipe was, but it needs a little improvement.

I've made this dish quite a few times for my family and when entertaining. It's simple, but a great alternative to the standard meat lasagna I was used to before I found this recipe. It just plain tastes healthy! The ingredients are all quite affordable, and it reheats well.

This healthy lasagna tastes decadent! The only substitution I made was white whole wheat flour for the all-purpose flour in the sauce. I would definitely make this for company.

My non-veggie husband liked this a lot. I used frozen creamed spinach so I wouldn't have to squeeze it out and added lots of garlic.

I made this dish for my father's birthday as my parents are both vegetarians. My boyfriend is a firm believer that every meal should include meat, but he loved it, went in for seconds, and as asked me to make this again. Easy and delicious! Of course I always add a tiny bit more cheese, but that's because I'm addicted to it!

What an excellent lasagna recipe!! My kids loved it. I used no boil noodles and extra sauce to compensate for that. I used a little parmesan with the other cheeses and used fresh spinach. The milk mixture makes this dish very creamy. I would easily serve this to guests.

This is a terrific recipe. My kids love it and even my husband likes it better than regular lasagna. I love that I get some green vegetable into the kids diet without a fuss.

This was a wonderful and very satisfying dish that will make it into our standard rotation. The only draw back was the number of dirty pots at the end of dinner. The red pepper packs a punch so those who prefer more mild seasonings may want to cut it back to 1/8 tsp. The changes I made were to use red onions and fat free milk (because I had them on hand) and to add chopped zuccini to the spinach mix. The next time I may cut back on the red pepper so that my 2 year old can eat with us and I'll skip the cheese on top and put it all into cheese and marinara layer. The texture of the cheese cooked on top was too "crisp" for me. All in all, a great family dish.

Everyone loved it! I added portobella mushrooms to the spinach mix and used 1 lb. of lean ground beef, which I added in throughout the layers. Excellent. There wasn't anything left at the end of the night!

This recipe was so versatile and a good foundation to work with. I used fat free milk...extra garlic...Then....I got some tomatoes, mixed it with some basil...and used that with the cheese/marinara layer...I also used some reduced fat Sargento Italian cheese and some asiago. It turned out WONDERFUL!!! Major yummo.

There was just something missing in this. Couldn't quite decide what exactly. I don't think that I would make this again. If I do maybe add some turkey italian sausage or maybe parmesan.

I thought this was a very solid veggie lasagna recipe. I did not use whole-wheat noodles, just plain. I also added some mushrooms to the spinach mixture and about a cup of ricotta to the mozzarella. Other than that, I followed the instructions and it was terrific!

This is simple and tasty! Not a ho-hum every day dinner, and the leftovers are excellent. The red pepper adds a bit of kick, but not so much that the kids cannot eat it. I agree that I probably wouldn't serve it to guests based on presentation, but it is nice for the family. It stays together better with the frozen spinach, but fresh is good as well.