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Average Rating:
Total Reviews: 3
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By wendafm
on December 26, 2012
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Altered the recipe slightly. I used 2 bags of fresh spinach instead of frozen. Added fresh chopped uncooked spinach to ricotta cheese mixture, approx. 2 cups. Sauteed spinach in pan w/olive oil, sea salt and black pepper, drained excess liquid. Arranged layer of sauteed spinach in middle to break up layers of zucchini & squash. Lasagna was absolutely delicious, great flavor and a big hit at Christmas dinner.
By Swidgen
on February 25, 2012
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This lasagna was good, we'll definitely be making it again but we both agreed that it was slightly lacking in flavor. I think we'll add some dried Italian spices and maybe some red pepper to spice it up a bit. Also I like a bit more mozzarella but that's just a personal preference. I cut my squash in tiny matchsticks on my mandolin slicer and sauted them for 8 minutes instead of 5.
By Deedie Wannabee
Dayton, OH
on February 02, 2012
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Very good and mild. Love the fresh veggies and all the basil. I will probably kick the tomato sauce up a notch the next time I make it. Just make sure you use a sauce you really like and this recipe is perfect. I am combining this with my mom's recipe to make the perfect meat and veggie lasagna.