This is a fabulous lasagne made with an artichoke and spinach mixture which has been cooked with vegetable stock, onions and garlic. The mixture is layered with lasagne sheets, pasta sauce, mozzarella cheese and topped with crumbled feta.
I am a bit of a beginner when it comes to cooking, however i thought id give this one a try as my girlfriend is vegetarian. It turned out really really well, the only additions i made were to wack in a few mushies and also i didnt precook the pasta. As it baked in enough liquid to cook the pasta through quite well. Definately gonna be making this one again. - 27 Oct 2010
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 USA and 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 USA and Canada)