Mushroom Lasagna

nice flavor...sophisticated and complex. i found the shallots a little on the sweet side, maybe lessen shallots and substitute a more pungent onion like brown. tempering the slurry with some of the hot sauce made for a beautiful, silky texture. all in all a nice pasta dish.

I have made this recipe twice. Once, to kind of try it out, and then again for our Christmas eve dinner. It was amazing both times. Kind of expensive to get the special mushrooms, but for sure worth it!

Smelled much better than it tasted… it was good but not excellent so may not be worth the time it takes to make it. I admit it I couldn't find the dried porcini mushrooms. I also used two 8 oz packages of mushrooms instead of an 8 oz and a 4 oz and it seems like just enough.

This was NOT worth the effort. I did not enjoy the cream cheese flavor or texture; it masked the mushroom flavor. Don't waste your time/money on this recipe.

I agree, not worth the work.

I loved every part of this recipe. It did take about 1.5 hours to make, but the sauce was excellent, the filling was excellent, the end product was amazing! The porcini broth was very flavorful all on its own.

really delicious!

I agree with other posters that this wasn't worth the time put into in, not to mention how many dishes and pots that got dirty. It was good, and certainly edible, but not the wow factor I was hoping. I had to sub the mushrooms and use whatever dried exotic ones they had that were in my budget. I may have overcooked the mushrooms a bit, as they really cooked down and there wasn't much left, so just watch for that as you're cooking. My sauce got really lumping, but I strained out the chunks and then added new flour slowly to the entire mix (rather than adding it to the 1/4 cup milk). It then came out fine.

This was amazing! Made for friends at a dinner, and rave reviews along with no leftovers. Have no idea if the second day is better, but worth the effort most certainly. I am not sure why other posters were less impressed with the sauce. I did NOT use no-boil lasagna noodles (I don't believe in them). I used whole wheat lasagna noodles and I think this might be why I did not have sauce or flavor issues. I also only used cremini, because that's what I had.

This was okay. It was definitely not worth the considerable prep time it took. I followed the recipe as directed, and wound up with way too much sauce (you may as well use water, it'll have as much flavor). If I make this again, I'll increase the mushrooms and decrease the sauce, and add more salt to the finished product rather than in the sauce. If you're looking for mushroomy flavor, I'd recommend Cooking Light's mushroom risotto with mascarpone cheese. Much better flavor for less work.

This recipe is delicious. My meat loving husband thought it was wonderful. It took a lot of time to prepare, though, and I'm not sure it's worth the effort. It seems to be okay to substitute almost any kind of mushroom. First time I made it I followed the directions exactly, there was too much sauce. Second time I made it with about 3/4 of the amounts of liquid, used just shitake and brown mushrooms, and it came out fine. Like regular lasagna, it's a good idea to let it stand for 20 minutes before serving, to set up. And, it's better the second day.

We made a version of this lasagna tonight using what we had in the fridge....cremini and white button mushrooms....full fat cream cheese....chicken broth....monterey jack cheese. It was fantastic. This is a dish that you can definitely tailor to your tastes and what you have available. We will make this again and again. http://discoveringcandace.blogspot.com/2012/01/mushroom-lasagna-from-cooking-light.html

This was really great! I was able to use an 8x8 pan and only 6 noodles, thereby cutting the carbs a little bit. Worth the effort to make!

This is layer after layer of joy, happiness & contentment. It's Mushroom Lasagna, my friends. http://bit.ly/z3dmOn

This is very good, my husband is a "MEAT" fan, and had no problem with this at all. Had a difficult time finding a package of 'exotic mushroom blend', so picked fresh different types and sliced. This is now on my "good" list.

I thought this was outstanding - used a mixture of cremini and baby bella mushrooms only. Didn't have wine so we subbed with chicken stock and a little water. We had some sauce leftover, but will use it all next time to make for a creamier consistency. Overall, a big winner!

I made this for dinner tonight. It was ok, it just didn't have much flavor. I would double all the shallot and garlic. Maybe use more wine also. I had to add much more salt than in the recipe. I did use the correct mushrooms and definitly needed more. It just needed a little more zip. Was labor intensive and I really like to cook. Husband didn't like it. Probably won't make again. Sorry, I tried.

My husband doesn't usually like lasagna because of the texture, but he loved this. I thought it was fabulous, too. We'll make this for our daughter, who's a vegetarian, when she comes to visit. She'll be impressed.

Prep was about an hour but well worth it! Amazing dish! A recipe worth sharing!

This recipe was a hit. I made it exactly as written. Made it for our Thursday night dinner party and both vegetarians and meat-eaters loved it. It was both elegant and filling. Definitely will be making this again.

I LOVE this recipe! I had issues finding a fresh exotic mushroom blend (although I didn't really look too hard), so I made do with a lovely blend of dried mushrooms, which included more porcinis but all in all made for a nice, balanced blend of mushrooms. There have been complaints about the expense but I found the porcinis & the blend at Target for less than $5 per container. Nothing else on the list was particularly pricey so I didn't have any issues with this being prohibitively expensive. I made this per the recipe. I've made several sauces with a "white roux" (which is all the flour and milk slurry is) & you definitely HAVE to whisk it in a small bit at a time to avoid lumps, which can be labor intensive (& something the recipe SHOULD say), but if you know the trick it's not too bad. I found this lasagna to be rich, subtle, delicious and filling. We served it with steamed broccoli, a salad & bread (to fill up the working menfolk) & it is something I'll make again.

The taste of this recipe would call for four stars but, considering the portion size per calorie content, that pushes this to five starts. I thought that is was quite tasty and made it as written, however I had to substantially substitute the mushrooms. I used 4+ oz Shiitake, 8 oz button, and 1 oz dried woodear. I will be making this again.

This dish was outstanding! It was labor intensive and the exotic mushrooms were expensive, but the end result was definitely worth it. The lasagna was worthy of a high-end restaurant. The variety of mushrooms coupled with the wine made for a rich and deep flavor and did not taste like a "light" recipe. Will definitely be making again. Using a 4" wide casserole dish made the servings look quite substantial.

This was good, but I'm not sure it was worth all the time and expense. Once the mushrooms cooked down they made for an insubstantial filling, and the sauce (which there was too much of) turned out horribly lumpy, even with a whisk. Why not just add the flour to the oil and make a roux? I increased the temperature to 375F to avoid a runny lasagna, and served it with a green salad. IF I were to make this again I would double the amount of mushrooms (using all buttons?) and maybe add another layer to make it more substantial, make a roux for the sauce and decrease the amount of liquid.