Portobello Mushroom Lasagna

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I am watching my idol make this recipe ~ I have made this and it is absolutely worth 5 + stars. The only thing I am going to change is make extra béchamel sauce because after it baked, it seemed the mushrooms and lasagna noodles absorbed all the sauce and was not creamy and luscious as our palette would have liked it. Flavors are on point - may have a bit too much salt for some foodies, that can be adjusted to your own taste (I did, but it is just delicious and would be worth serving at any get-together. If you love 'shrooms you will LOVE this dish. Ina ~ You ROCK !

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I made with Shitake and portobello mushrooms, used 2 tsp salt, 1/4 tsp nutmeg and it was a huge hit. Everyone took home a care package which = success to me

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Delicious. Tried this for the first time last night and it was yummy. I had white button and cremini mushrooms and cooked it according to Ina's sauteed mushroom recipe using chopped garlic but added sweet onions and thyme with a splash of white wine after the mushrooms realeased its liquid.

I only made half the recipe so I reduced the quantity of the bechemel sauce but kept the full amount of parmesan cheese and added some grated cheddar cheese. Bechemel sauce can be bland if not well seasoned so in addition to salt, I use the recipe amt as a guide only with salt, I added cayenne pepper to the sauce. Taste the sauce and adjust your sprices according to your taste.

Also added twoo layers of baby spinach leaves between the pasta- sauce- mushroom which I thought may make it liqiudy but was actually fine and amped up the nutritional value and is a great way to hide veggies from picky eaters.

Great recipe

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I think it should be a teaspoon rather than a tablespoon of salt in the bechamel sauce. I made it and couldn't even eat it because it was so salty! I will try it again and re-review it!

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Fantastic! I used fresh spinach pasta from the suggestions below and I added mozz. cheese in each layer. So good!

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This recipe was wonderful I have cooked it a few times now, and everyones raves about it!

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Delicious. I used 1/4 t nutmeg and added shitake mushrooms with the portabellas. Leftovers freeze well. I freeze in individual portions and reheat in microwave for a quick weeknight dinner.

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I made this with a mix of Portobello mushrooms and Golden Oak Shiitake mushrooms right after my fiance and I started eating vegetarian for a month. (We still eat mostly vegetarian now, too. Along with the mushroom mix, I followed the recommendations on the nutmeg and made a double batch of the sauce because we love really saucy lasagna. We aren't vegan, we eat dairy, and this recipe was such a great recipe for us to start with. It's so rich that you don't miss having meat in the recipe.

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A great first course or appetizer. I make a "deluxe" version of this when serving it as an entree.
Here's how I make it:
I use 2 C. half & half and 2 C. milk for the sauce
Saute some chopped leeks along with the mushrooms.
The more different kinds of mushrooms you use, the better the taste. I throw in some red pepper flakes and fresh thyme when sauteing the vegetables
I use spinach flavored lasagna noodles to add more complexity to the taste... and nice color.
Add 15 oz. pkg of Ricotta with an egg beaten into it divided evenly among each layer (Helps the casserole "rise"
I also use a bag of shredded Mozzarella divided among each layer
Oh, yeah, a generous 1/2 teaspoon of nutmeg is more than enough in the sauce.
I know it sounds like extra work and extra ingredients but it is worth it. My wife is no fan of creamy, white sauce offerings but she raved about this one.

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A winner! Cut the nutmeg, however, and do add other mushrooms...shitake or crimini with the portabellos..also, used a little white wine for the mushroom saute. Surprisingly light, in spite of those calories we know are lurking. Everyone loved it and it reheats beautifully.