KID NOTE: They did very well with the flavors.
VEGETARIAN TIP: Replace the chicken with mushrooms.
GLUTEN MODIFICATIONS: Use rice flour and GF lasagna noodles.
Any recommendations for a goat cheese substitute?
I would just omit it. There is plenty of cheese with the ricotta and mozzarella.
I think this was just a bit too dry with the oven ready noodles. LOVED the flavor however next time I will use boil noodles or add an additional cup of milk to the sauce. We didn’t do the salad dressing went the easy route with a bottle of Olive Garden.
I agree about the noodles being a tad dry. Overall, delicious though! I’ll probably do regular noodles and try it with Italian sausage next time. 🙂
This was yummy but took WAY more than 20 minutes of prep time! Save this for a night you aren’t in a time crunch.
This was the hit of the week, but, as written by csanchez12, it took me significantly longer than presented. We had to order take out because I couldn’t serve it in time for evening activities. We enjoyed it the following night and again for lunches.
I’m glad I wasn’t the only one who found it a LOT longer than 20 minutes to prepare! Took me at least twice as long. Lasagna flavor is great but as noted by others, could use more liquid..
Way too dry and noodles were tough, too. It took too long to prepare and why 12 servings? I made 1/2 recipe but that takes away from convenience of just following recipe.
Flavors were great, the whole family loved it. I only made 1/2 the recipe and cooked for 20 minutes covered and then 15 minutes uncovered and noodles were perfectly cooked. I wonder if those with dry noodles maybe didn’t cook long enough with the bigger portion to soften completely. I agree with another commenter that it took much longer than 20 minutes to prep.