Spinach, Mushroom, and Four Cheese Lasagna

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I used 3 boxes of frozen spinach and extra portobellos. The bechamel sauce came out lovely and thick. I've never eaten a "white" lasagna before, so that first bite was a shock. My brain was thinking "normal" lasagna and my mouth was saying "what is this?". Once I got everyone on the right page, I really enjoyed the dish. I would definitely make this recipe again, using the extra spinach & mushrooms.

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A great winter dish! I made this after a day of cross country skiing for my extended family that included two vegetarians. Frozen spinach and no-boil noodles took a LOT of the extra work out of the dish and don't take away from the flavor. The vegetarians were happy and it served as a terrific side dish for the others (with oven baked chicken. I did use an extra portabello (it was in the package, what the heck! and I confess i used low fat milk for the bechamel. The texture was a little thin, but after baking, it was delish. i completely forgot any salt and pepper so it did need a little more seasoning at the table, my fault, not the recipe. Usually Emeril's recipies have way too many steps and ingredients to put something together quickly, but this one is a real winner and was somethinig both vegetarians and carnivores enjoyed - an added bonus!

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I substituted 2 packages of frozen spinach, and used 1 lb of baby portabello mushrooms. Used Fontina cheese as called for - has very good flavor. Don't use any part skim - go for the full fat and full flavor. Top layer was covered with the bechemel sauce and parmesan. I put the prepared dish into fridge and cooked next day. I think this added to the flavor. And use the shallots, also adds to the flavor. I have made 3 times now, and family loved it. Next time, I would try to do several items a day ahead to ease the work; thaw and drain spinach, cook mushrooms, shred cheeses, and even precook lasagna noodles (quick zap in microwave and precooked noodles are pliable.
ps.. the bechemel sauce took longer to come to right consistancy. check with back of spoon trick.
I would rate it very good 4 1/2 stars!

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I really wanted to love this recipe cause Emeril has never steered me wrong. But I have to agree with many of the reviewers who said it was bland and a little too time consuming to justify the end result. I even bumped up the garlic and the flavor was still somewhat lacking. I suppose that for a cream sauce dish that's loaded with cheese it's more about texture than taste but it does need something to jazz it up. A couple of tips, I skipped the fontina cheese and just used a store brand italian cheese mixture that included mozzarella and provalone. I also used frozen spinach (thawed and well drained and sauteed it with the garlic, shallots and mushrooms. I would make it again, but would use the no bake lasagna noodles and a lot more salt and pepper (and maybe some of Emeril's Essence seasoning.

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I subbed frozen spinach, so it was even easier to make and still yummy. Although, next time I make it, I will add more shrooms and spinach.

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This dish was sooo good. It is great to eat a different version of lasagna, boyfriend asked me where the tomato sauce was :.
It is pretty simple to make, I added some nutmeg to the bechamel, and instead of adding provolone in the cheese mixture, I added layers of provolone..
Will make again!

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I didn't have lasagna noodles, so I substitued penne and layered everything. I put more mushrooms and probably will put even more next time, along with extra spinach. WARNING: this is sooooo cheesy - a heart attack waiting to happen! I will probably cut back on the amount of ricotta next time.

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I have several vegetarians in my family and am always looking for creative vegetarian dishes. This lasagna is absolutely one of the best vegetarian dishes I have ever tasted. It is delicious and gets better the next day. It was enjoyed by all at a recent family gathering, and it will be served when I entertain my extended family members at our annual reunion.

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Great lasagna, wonderful sauce. Only suggestion is to use about 3 times as much garlic and mushrooms.

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I'm not sure if I followed the recipe correctly..My understanding was that the ricotta mixture was the last layer, and that's what I did. In my opinion, it was WAY to much cheese(on the top, I had a bunch left over and it still seemed like it was too much. I've never made a white-sauce lasagna and was worried about it being bland, so I made 1/2 of the lasagna with some (chicken sausage (as someone else recommended, and found that it overpowered the flavor of the mushrooms and spinach. Something is missing, but I'm not sure what..It tasted okay, but I wouldn't make it again.