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Spinach, Mushroom, and Four Cheese Lasagna Recipe

Spinach, Mushroom, and Four Cheese Lasagna

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Average Rating:

Total Reviews: 69

Showing 41-50 of 69

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  • on May 15, 2007

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    This lasagana was pretty good, but for all of the trouble I definitely wouldnt make it again. I even added more spice and still thought it was bland. Family thought it was "ok" but said that I shouldnt make again...

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  • on April 16, 2007

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    This was absolutely delicious!!! I read the other reviews before making it & I added one extra portabello & 2 packages of spinach. I didnt have enough spinach & mushrooms to make all the layers the recipe calls for, but it still turned out great. Next time I probably add 3 more portobellos & 3 or maybe even 4 of the spinach. Although I had never made a roux or a bechamel sauce before I didnt find them difficult at all. When adding the milk to the roux for the sauce I just poared it slow & steady while wisking continuously at the same time. I did the same with the parmesan and it came together absolutely perfect. I will definiatally make this again, although be ready to wash dishes, you will use alot!

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  • on April 16, 2007

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    The lasagna turned out great and my guests enjoyed it. I would have added more mushrooms and make sure that you strain the spinach really well to get out all of the excess water because I had to pour out water after it was done baking. This did turn out to be more prep work than I expected/wanted, and this recipe created more dirty pots, etc. than anything else I have ever made. Because of that I doubt I will make it again for a long time. But, it was still cheesy and delicious and I actually thought it tasted better when I reheated the leftovers.

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  • on March 28, 2007

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    Wow, this recipe was simply amazing. The whole pan was gone within a few hours! Just a few tips--the bechamel sauce took longer than 2-3 minutes to thicken. Also, let the ricotta cheese come to room temp., or it makes it hard to spread the cheeses.

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  • on March 06, 2007

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    I found the amount of cheese to be excessive, so I decreased it and increased the amount of spinach and mushrooms to balance the dish more.

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  • on February 19, 2007

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    really good recipe for lasagna

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  • on January 08, 2007

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    To begin, it took me about two hours to do all the prep and pop this sucker into the oven. And it was a very busy two hours with up to 3 burners going (spinach, lasagna noodles, shallot / garlic / mushrooms.

    This was my first bechamel sauce too, and I had a little trouble getting the parmesan to incorporate smoothly. It was like a big stringy ball of parmesan in a milk soup. I wound up having to raise the heat a bit and continued stirring with a wisk and it eventually worked out fine.

    The end result was delicious and it's fabulous as a cold dish too - we've been eating the leftovers all week and I haven't minded a bit :

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  • on November 06, 2006

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    My sister initially gave me the recipe but she hadn't made it so I made it for my employer and we loved it! She now has me make it for dinners that she gives to her friends who may have had a baby or for other occasions.
    It does take a little time but I have found that a great time saver is using the flat sheet lasagna noodles which don't have to be pre-cooked. Also make a few recipes at a time and freeze them for those unexpected guests or when you need to give an impressive dinner but don't have the time. Enjoy!!!

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  • on October 11, 2006

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    Needed more flavors.

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  • on August 06, 2006

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    The recipe turned out great, but I found making the bechamel sauce a little tricky. Note to other amateurs who try it: You have to add the milk VERY slowly - as in a couple tablespoons at a time! It also took longer for the sauce to thicken than the cooking times in the recipe seemed to indicate. The results was delicious though!

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