Spinach, Mushroom, and Four Cheese Lasagna

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

No doubt this is a winner!!!! Next time however, I will only use fontina and not mix with extra sharp provolone - too strong. Also will use the parm instead of my go to cheese grated romano. Also, absolutely double the veges - used 4 boxes frozed leaf spinach and nearly 20 oz baby bellas. Also, next time will sautee the spinach with garlic and raisins first - with all the salt and cheese think the touch of sweetness might be a surprise. Also, double the nutmeg. Did use the whole box of noodles, all the cheeses, and all other ingredients and it was a hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think this is probably the best veggie lasagna I've ever had! Very Rich, filling- will keep your family of 3 eating for a few days kind of lasagna. I like those!
(And that's a lot coming from somebody who doesn't like vegetables pretty much anywhere!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The bechamel was a little bland. Maybe a little Essence would have done the trick. Added a couple links of Italian sausage to the sauteed mushroom mixture. Also used baby spinach and passed on pre- cooking it since it cooks in the oven anyway.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family and I think this is the best lasagna we ever had. I used fresh dipped ricotta, good quality fresh mozzarella and real parmesan, as well as good fontina, fresh lasagna sheets (uncooked and farm fresh whole milk. First class ingredients made this a first class dish. The only major variation was that I oven roasted two pounds of mushrooms - crimini and shitake - which really intensified the mushroom flavor and drove out the moisture and mixed the spinach and mushrooms together with the shallots and garlic for easier handling. I also put bechamel on top of the last layer of pasta before I added the cheese on top (both moz and parmesan. This is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really good. Rich. I served it to a huge group - 28 people - as part of a buffet - lots of food - and most came up to me afterward and said it was great. I was able to fit it in an 8x8 pyrex, plus one small baking dish for the rest. I like a substantial lasagna...thick. I threw some fresh mozz in and subbed button for portobellos. My "no boil" pasta did not stand up to the gooey sauce. Will use regular pasta next time, but will leave it hard. This has always worked for me in the past. Overall very pleasing and hearty lasagna.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We LOVE this recipe, though it is time consuming. I think it is worth the effort. I will have to try it with more mushrooms, and I will cut them up smaller. I also add more cheese to my liking! I have never used the whole pound of lasagna noodles...only about 2/3 pound. I also used fontiella cheese instead of fontina/provolone, if there is a difference. All in all, my highest reviews here! We make it for many of our vegetarian friends!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe, I used several types of mushrooms and cooked red onion with it. Very yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious recipe. As others have said, double the amount of mushrooms. And I would triple the amount of spinach. I also turned on the broiler for the last couple of minutes to brown the cheese just a bit.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is time consuming, but that comes with the territory in lasagna land. The results were delicious but so so so heavy and rich. Cream sauce. What can you do? It's very tasty, though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was pretty good the first night. But it took hours to prepare. I didn't think it was THAT good. And I wasn't fond of the way the spinach rewarmed the next day. So I, sadly, threw about half of it out.