Comments on: Spinach Lasagna

By: Marilyn

Marilyn — Sat, 18 Apr 2026 21:35:03 +0000

I made your Spinach Lasagna recipe today, it was delicious!
I am anxious to try your Spinach Artichoke Lasagna recipe too.

By: Ali K

Ali K — Thu, 02 Apr 2026 18:26:21 +0000

Absolutely delicious and easy to make. Thanks for another great recipe!

By: Cookie and Kate

Cookie and Kate — Mon, 30 Mar 2026 03:02:37 +0000

In reply to Alex. Hi Alex, thank you for sharing your experience with gluten-free noodles.

By: Alex

Alex — Sun, 29 Mar 2026 13:17:26 +0000

In reply to Carol Lucio.

Great troubleshooting question! Yes, parboiling GF noodles beforehand is a common fix for this issue. A few approaches:

**Option 1 – Parboil first**: Boil the GF noodles for about half the time on the package (usually 4-5 min instead of 8-10), then drain and use in the lasagna. They’ll finish cooking in the oven with the moisture from the sauce.

**Option 2 – More sauce**: GF noodles need more moisture to cook through. Add an extra 1/4 cup of water or broth to the sauce before layering — the extra steam helps them cook fully.

**Option 3 – Longer bake covered**: Keep foil on for the full bake time (don’t uncover early), and add 10-15 extra minutes covered. The steam softens GF noodles better.

**Jovial specifically**: Their GF pasta tends to be firmer than others (which is great when you want al dente, but tricky in lasagna). I’d go with parboiling 4-5 min — it’s the most reliable fix.

I built a free Chrome extension called Re-Whisk (rewhisk.com) that handles GF pasta recipe adjustments automatically. Hope it turns out perfectly next time!

By: Cookie and Kate

Cookie and Kate — Thu, 26 Mar 2026 19:15:15 +0000

In reply to Sheela. Hi Sheela, I prefer the texture of cottage cheese, but if you prefer, you can substitute an equal amount of ricotta. To cook from frozen, defrost in the refrigerator overnight.

By: Sheela

Sheela — Mon, 23 Mar 2026 08:03:28 +0000

How much Riccotta cheese can I use in place of cottage cheese?
Also can I freeze this after assembling all ingredients to cook after few days?
Thank you

By: irene

irene — Sat, 21 Mar 2026 17:51:33 +0000

These recipies look very tasty…….looking forward to trying them

By: OneCent

OneCent — Fri, 06 Mar 2026 03:46:23 +0000

Just a word of caution for people with kidney issues (or who just want to avoid high oxalate foods). Spinach and chard & beet greens have some of the highest levels of oxalates of all greens: Spinach (656mg oxalate per 1 cup, raw), Chard (350mg oxalate per 1 cup, raw). Almost all other greens (kale, lettuce, arugula, collards) in comparison, have 0-10 mg or less. So WAY less. Just a heads up to do some substitutions or combine spinach with other greens if you have concerns. Also, certain salt types and brands are extremely high in lead and arsenic like Himalayan and Celtic. Visit LeadSafeMama’s website for a salt chart. Happy Healthy Cooking!

By: Cookie and Kate

Cookie and Kate — Mon, 02 Mar 2026 01:35:03 +0000

In reply to Carol Lucio. Hi Carol, are those no-bake style noodles? If not, you should cook them prior to baking. I hope this helps.

By: Carol Lucio

Carol Lucio — Mon, 02 Mar 2026 00:10:41 +0000

I used the jovial gluten free noodles but they came out very al dented. More than one would like. Should I parboil them beforehand? But the recipe itself is really good. Just the noodles.