Wild Mushroom and Cauliflower Lasagna

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As of right now, I am rating this recipe purely on time consumption and cost. If you're one that likes to spend the better part of the day creating a dinner, (which I am fortunately, then this recipe is for you. I give it two stars because the "active time: 1 hour and 30 minutes" is WAY off. I consisider myself to be somewhat of an accomplished cook, and this has taken me 3 hours so far, and I have yet to put it together. If you have someone chopping the parsley, grating the cheese, slicing the mushrooms, etc. for you, then maybe 1 1/2 hours would work. It is also a very expensive lasagna. I will be cooking this tomorrow for dinner guests and am hoping that the reviews already posted are a fair assessment of the final taste. Hopefully I can come back and rate the taste a total 5 and all this time will have been worth it. Crossing my fingers...

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This recipe was terrific, but lots of work! Definitely took over 3 hours to prepare and bake. It got rave reviews from a large dinner party, even from meat lovers!

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Wonderful change from typical lasagna. Used suggestion from reviewer and did not strain the cauliflower. Used park skim ricotta, 2% milk and no cook noodles and it came out beautifully. Didn't have enough red sauce or mushroom mixture to do 4 layers unless each layer was very thin. I'd rather have thick layers of mushrooms, so I just did two and finished off with the white sauce & cheese. Great taste and texture.

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Excellent recipe! I wonder what a "difficult" recipe from Bobby will be like.

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great !

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Amazing!! The cauliflower sauce is somehow even better then a regular bechamel sauce. I actually almost halved the recipe, and used cilantro pesto rather than the parsley and thyme. This is now my go-to lasagne recipe!

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This may well be the best dish I've ever cooked -- it is awesome. All of Bobby Flay's recipes are super-flavorful, and this is no exception. Of course, I made a few modifications, but none that would change the flavor of the dish -- I didn't strain the Mornay sauce (and, next time, I may try using a lower-fat milk because the cauliflower thickens the sauce, I used no-boil noodles (which worked beautifully, and I used tomato passatta instead of whole canned tomatoes (I don't like the texture. It made the whole house smell so amazing that my husband and I (not to mention our cheese-loving dog! were going crazy by the time we could actually cut into it, and it was hard for me to put the leftovers away without eating another serving! And, as lasagnas go, this wasn't terribly time-consuming or difficult. Thanks for giving some love to the herbivores!!