Spinach Lasagna With Mushroom Ragu

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This lasagna was amazing!!! I didn't end up using the dried porcini mushrooms because I couldn't find them. I added cremini mushrooms. It turned out fantastic. It was definitely a ton of work to make, but it was well worth it. My boyfriend and my family loved it.

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Very good I used dry mushrooms because I had all those fancy mushrooms in one big container soaked them then blended the sauce in blender.. My son who hates mushrooms had seconds!!

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OMG! This tasted like it came out of an upscale restaurant! I couldn't find the dried porcini so I just used portabella and plain white mushrooms. I also left out the nutmeg - I don't like it. I halved it because I made meat lasagna in the other half of the pan. I also cheated and used a shredded bag of six-cheese Italian instead of measuring cheese. Also used no-boil noodles. Served it with crusty,hot garlic French bread and we are all almost licking our plates!

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Quite possibly the best lasagna I have ever made. It is a ton of work, but so worth it! The ragu was time consuming, but very flavorful and delicious. I will make this again!

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I have made this lasagna 2 times and it has become the lasagna people can't stop talking about. My family doesn't like mushrooms or spinach, so I just omitted those 2 things but did everything else the same and it is AMAZING!!!! You will be begged to make it again!

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This lasagna is very good. I love the taste of the different variety of mushrooms. It's a bit heavy on the ricotta though. I felt the cheese layer took the spotlight away from the mushroom ragu. This definitely isn't a weeknight meal. It takes hours to prepare. My ragu didn't thicken enough so I ended up straining most of the liquid out. It's also quite expensive to make for a pan of lasagna. Is great for a special occasion though.

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I made this the night before our big family thanksgiving feast weekend and it was a huge hit! It does take time to prep everything, but totally worth it - so yummy and so many wonderful flavors.

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Best tasting Lasagna I've ever made. Mushroom Ragu has a good earthy taste from the Portobello, Shiitake, and Porcini mushrooms. And, the four cheeses set it over the top. Allow the full time recommended preparing the recipe.