Home/Made Mushroom Lasagna

Didn’t use radicchio and substituted baby spinach and arugula mix. Worked great but do whole container not half.

I like the soft ball sizes, easier for me. What has battle ground got to do with it.

Can you cook and freeze ahead?

This lasagne was a big hit in this house, but next time I would use probably half the amount of oil. It was swimming in oil when it came out of the oven. I needed to pour some of it off. That said, I also added some herbs de provence and sage just because, and did use the truffle oil which I almost never use. It was a very good addition, but probably contributed to the oiliness. All-in-all, it was very good and will be made again...when I have a spare three hours. Well worth it though.

Too mushroom heavy, not enough of the delicious goopy cheesiness that makes lasagna great. While also costing insane amounts of money.

I accidentally sautéed all the onions instead of just half and as a result this dish was the lasagna version of French onion soup. Onion was all I could taste. So disapppointing. I also recommend finding a way to get in all or most of the pasta. I only used about half and felt it would have benefited from more - a little too gooey.

I tried to make this exactly according to recipe but was not happy with the end result. Maybe my shallots were too big? It’s all I could taste. Also feel like I should have squeezed in another layer of pasta somehow. Meh.

Save your time and avoid this recipe! It just didn’t work for me. The noodles were dry. I feel like there was a need of acid to balance the creaminess and bitterness of rest of the dish. I think I liked the mushroom part of the dish.

It is in the oven. This was a lot of work. Used Ashbrook Reading cheese as sub for Fontina. Used red cabbage as sub for radicchio cause everywhere was out of radicchio. Came up short on the shroom mix so I would double amount next time. I did not add extra salt cause i was worried about the saltiness with all the cheeses. Grating cheese was a lot of work. Also Costco cheese (gruyere and parmessan) at least made it a little less expensive.

Honestly mediocre recipe. Too much cheese, not enough mushrooms, and mixing in the bechamel is more of a hindrance than anything. Top is burnt from lack of sauce (pasta then only cheese? Where will the hydration come from?).

I wish I'd read the notes first. Delicious, but a bit of a gut bomb. Every bite left a pool of oil behind from the pressure of the fork and knife. I don't think 1/2 cup of oil is necessary for the veg - you could get away with less than half that. Cut the butter as well. I'd do it again, but with less oil and butter. Also, to whomever said they didn't have a kitchen scale - I'm shocked at how you get by without one!

I've made this numerous times since publication. Followed recipe the first time and made mods thereafter based on what was available. I've subbed lacinato (braised in the mushroom pan) for radicchio; used just cremini and shitaake mushrooms with bechamel. More mozzarella (smoked and regular) and omitted gruyere. Recently I sauteed sliced portabellas and finished them with smoked paprika. I prefer fresh lasagne sheets to the no-bake.

I purchased mushrooms from my local farmer's market and the dish turned out amazing. It takes some time and quite a bit of step but it's well worth it.

As Analisa says, adhering to the ingredient list 100% is very expensive which is why I used button mushrooms, and raclette cheese instead of Fontina and Gruyère. It was delicious! One final note, though: I don't live in the US and was rather confused when I used only half of a standard 500g packet of lasagne plates, so only half of the amount in the recipe. Is my generous more generous than Monica's, or are my lasagna plates thinner or something?

We love this dish though it's quite a production and not the cheapest to make, as others note. I usually skip the fontina and just do the Gruyere and smoked mozzarella. I also add a little dried porcini to the mushroom mix and some of the soaking liquid when adding the wine. I also save dirty dishes by making the bechamel in the same pan i cook the mushrooms. It's quite rich and decadent--serve with a crisp salad!