Spinach, Mushroom, and Four Cheese Lasagna
Show: Emeril Live
Episode: Cookin' Casseroles
Rate This RecipeRead users' reviews (69)
- Recipe categories: Noodles, Cheese, Provolone, Mozzarella, Parmesan Cheese, Ricotta, Vegetables, Shallot,
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- ratings & reviews(69)
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Average Rating:
Total Reviews: 69
Showing 11-20 of 69
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By nikidividi_3808758
Rochester, MN
on April 18, 2010
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This is the first time I ever made a sauce from scratch, and only the third time I'm made lasagna, and it was still the favorite among my friends at a recent potluck! I read some of the other reviews and and decided to double up on the spinach (I used well drained frozen spinach and mushrooms (6 large ones. The only other part I altered was, I used slightly more flour after the sauce didn't thicken up like I thought it should have. After adding maybe an 1/8 cup extra, it was the perfect consistency. I have had to email the recipe to friends at the party because they liked it so much. I will definitely be making it again.
By irenelsv_12729912
Old Bridge, 70
on April 15, 2010
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I just ate this for dinner and it was excellent! I love making new receipes and this one looked good so I tried it...a bit of work, but worth it. The only thing I'll do different next time is using frozen spinich to speed things up a bit.
By kitchenangle
napa, CA
on April 05, 2010
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Can I make this ahead of time and frezze it for 3 weeks??????????????????/
By diweiland_10228827
MD
on March 29, 2010
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The best white lasagna and worth the effort! Company raved about it and asked for the recipe. definitely a keeper!
By jackcheese_11416616
west hollywood, CA
on February 06, 2010
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i am a die hard red sauce fan, so for me to even make this was a feat. my partner does not care for red sauce, and i really wanted lasagne. i must have looked at 25 different recipes, and decided on this one. so glad i did. the whole time i was making this i kept thinking that it wouldn't be good because of no tomato products. i followed the recipe except i used 2 packages of frozen spinach, and doubled the amount of mushrooms. as we love mushrooms. make sure you really wring out the spinach till it's dry. i put it in a clean tea towel after it was in a seive to drain. i twisted that towel and could'nt beleive how much water was still in there. but it's a needed step. even as i was assembling this i didn't think i would like it, even though it is visually appealing. when it came time for dinner i wasn't jumping for joy, even though it looked, and smelled great. well, after the first bite i was hooked. my partner told me that this is a keeper. i will be making this once a month. such a wonderful change of flavors from the old tried and true red sauce. will still be making my mamas red sauce version. but this is going to appearing in my kitchen from now on. also, it's on my party menu as we have several friends who are vegetarians. try this recipe!
By marsal_11671596
royal oak, MI
on February 04, 2010
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labor intensive but worth it
confused when layering in pan....sauce first then noodles? ...noodles first then sauce? when do you start with the cheese mixture????? am i missing something?
By cyndifontes
Woburn, MA
on February 02, 2010
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I'm never disappointed with Emeril's recipes. I read the reviews before making and decide to double the amount of mushrooms. Other than that, I followed the recipe exactly. This is time consuming but the end result was well worth it to me. I enjoy cooking and trying new recipes so the prep work didn't bother me.
Don't skimp on the quality of the ingredients...especially the cheese. Freshly grated (don't buy the pre-shredded stuff is the way to go. For the few reviews that complained of it being bland, I didn't agree. I think its up to you to taste as you go to make sure the seasonings are to your liking. I did end up adding a pinch of salt and a little black pepper to the cheese mixture.
The becahmel is very easy to make so don't be intimidated. Keep whisking vigorously and it will come together pefectly. When it coats the back of your spoon it is thick enough. When you add the paremsean the sauce will thicken up even more. (Be sure to use whole milk.
I will definitely be making this one again.
By eileen_russell
Maryland
on January 19, 2010
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I used the no-boil lasagna noodles and with a little extra milk. I also used Trader Joe's Quattro Formaggio shredded cheese (Parmesan, Asiago, Fontina and Provolone to save time. I added one egg to the Ricotta cheese mixture. I prepared the night before and cooked it the following day. My family gave me lots of compliements.
By smith_shirley_2...
Rialto, CA
on January 06, 2010
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I don't care for tomato based lasagna so this recipe really apealed to me. I followed the recipe however, I made my own spinach pasta and I made my ricotta because is has a much better flavor than store bought ricotta cheese. Those were my difficult preps for the dish. The rest of the prepping is a piece of cake! I like my bechamel on the lighter side so I used 2% milk. I love the combination of spinach and mushrooms! This was a hit at my house.
By Home Chef Mariann
indianapolis, IN
on June 24, 2009
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I made this lasagna for a work pitch-in, and I couldn't keep them away. This lasagna was the greatest "invention" of the times. With its smooth garlic flavor, you won't be walking away from the dinner table any time soon. Try it soon.