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Portobello Mushroom Lasagna Recipe

Portobello Mushroom Lasagna

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Breakfast, Lunch and Dinner

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (328)

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Average Rating:

Total Reviews: 328

Showing 1-10 of 328

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  • on May 18, 2012

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    This is a constant hit in my household. We only do this for special occasions or dinner guests (often upon request because the calories scare me. I also add baby bells to the mix, just for a different texture with the smaller pieces. I can not get enough mushroom! It is excellent as is, but through the happy accident of extra mushrooms on the counter that I didn't want to waste I discovered the joy of nearly doubling the mushroom content. I after the first time prepping this dish it will come together much more quickly and simply than the first time. I also use two sautee pans at a time for the mushrooms so I dont crowd the pan, but also dont have to go in too many batches which seemed to take forever the first time I made this. Good luck!

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  • on May 17, 2012

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    OMG, this was soooo awesome!Also so easy to do! Thank you Ina! My favorate dish yet! You gotta try this!

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  • on May 16, 2012

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    I made this for my mom on Mother's Day. She loved it, but the biggest surprise was my ultra picky boyfriend requesting that I add it to our normal rotation! I hoping next time will only take me half as long make it. I might try adding some chopped bacon and chicken like my boyfriend requested, but I really recommend trying this original recipe first!

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  • on April 06, 2012

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    Awful. Poor texture, poor taste.

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  • on April 05, 2012

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    Loved this recipe. Made this for my wife the night I proposed. I had to take the whole day off work to prepare it but it was well worth it. She said yes.

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  • on April 01, 2012

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    This tastes so good! I used more mushroom and put some mozzarella along with the Parmesan. Everything smells so good even before I bake them. I made it ahead in the mowning for dinner, but I ended up eating this for breakfast! So delicious!

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  • on March 24, 2012

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    I made this for dinner and invited my kids over to share a meal together. I had to use large crimini instead of portobello because they were better quality so I bought 2 lbs instead of the called for 1 1/2 lbs. I also added 1 finely minced garlic clove and a tablespoon of sherry to the mushrooms about halfway through the saute. Once the white sauce was done, I added a bit of the mushroom drippings to that. Overall I used a bit less salt. Assembly was easy enough. The house smelled so wonderful! It was worth the wait. I served along side roasted asparagus. My kids each had seconds which they rarely do. It's a keeper. I may take this to the annual family Easter brunch coming soon. It's a good vegetarian meal. Very hearty. Thumbs up Ina!

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  • on March 21, 2012

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    Sorry, this was ok-average at best. I followed the recipe and added garlic and shallots and I am a sorry to say, this was just so so. We so love the majority of Ina's recipes, but the preparation time and cost involved in the Mushroom Lasagna did not meet our expectations.

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  • on March 19, 2012

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    My son's favorite lasagna. Very easy to make. I mix various types of mushrooms to make the lasagna rich.

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  • on March 19, 2012

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    This is a total hit!!! I made it the day before and served with beef tips and asparagus.....The only change I made was I eliminated the nutmeg and used pecorrino instead of parm...It's alfredo made in advance......Everyone loved it!!

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