Potato and Mushroom Lasagna

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I read all reviews. There is a trend...i.e. the potatoes require more cooking time than as written. The dish is delicious. I used/zapped (microwave yukon gold potatoes (...did not unpeel, did wash until the spuds were very hot...not soft. I fridged them overnight (my schedule. I shaved them into very thin pieces. My point...I got aterrific dish,taste & texture. The recipe directions for length of oven time...Isuspect the potatoes must be cut/shaved extremely thin. Try it. Let Emeril know if the thinness of potato slices is the issue. Enjoy. Annie, Fremont, CA

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I thought that the flavors went together but even with thinly sliced potatoes...it took forever for the potatoes to cook (I had to put it back in the oven after the specified time of cooking for double the time. Better the next day when the potatoes absorbed some more liquid and were softer. Not good enough to substitute for normal lasagna but an interesting thing to try for something different. I always like Emeril's recipes.

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My family loves this recipe. So do friends who try it for the first time. I love to mix potatoes sweet and regular gives a nice balanced taste. Always pre prep the potatoes by peeling the skin, slicing thinly, then boiling til fork easily goes thru potato. Then you do not have to heat as long at the end. The flavors compliment with the cheese, potatoes, prosciutto and it is a hardy meal. Only need a light salad to compliment.

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This took about an hour and a half to get everything ready to start cooking. Once all the chopping was done, the sauce took about a half hour. The main problem was that the potatoes, although sliced thin as the recipe instructed, took about two and a half hours to cook through. In order to avoid this problem, I recommend par cooking the potatoes ahead of time. When the lasagna was finally finished, it was quite good.