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Portobello Mushroom Lasagna
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot Contessa Episode: Breakfast, Lunch and Dinner Overall User Rating: 
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Wonderful in it's simplicity
07/21/2008 at 05:28pm
User: Monique from Manhattan Beach, CA User Rating:
I was skeptical this very simple and few ingredient recipe could produce such great results. And it's surprisingly "light" for such a rich dish. The mushrooms give it s great, meaty flavor but if you re having a hard sell serving this up to your carnivore friends and family you could layer in some pancetta. 4.5
Even the kids loved it!
07/19/2008 at 06:30pm
User: amanda from roanoke, TX User Rating:
The whole family loved this one! I had skim milk on hand instead of whole, but it still came out wonderful!
Portobello Mushroom Lasagna
06/17/2008 at 03:54pm
User: Anonymous User Rating:
Simple and excellent. Very satisfying.
Mushroom Lasagna
06/09/2008 at 08:22pm
User: Anonymous User Rating:
Wasn't for us. I enjoyed putting it together! But the flavors just didn't work for us. I'm not a huge nutmeg fan but I love mushrooms. Husband prefers more lively flavors. If you love mushrooms, like a creamy base, give it a try. It might work for you.
fabulous
06/03/2008 at 02:24pm
User: Shirley from Rockaway Beach, OR User Rating:
I thought this was absolutely wonderful. I did read other reviews first and made a few changes accordingly.I used the Herbs d'Provence and a some spinach. I added the cheese to my white sauce (Julia Child hint) and then finish with some on top. I also added some garlic and splash of white wine and mozerella to the sauce. It was very rich and next time I will use it as a side dish as others also stated.
Excellent
05/27/2008 at 12:17am
User: Elizabeth from Concord, CA User Rating:
This was indeed a very good, fairly rich, different lasagna. The only variation I made to the recipe was cutting down the nutmeg to 1/2 tsp. as other reviewers suggested; I'm glad I made that change...it gave just enough subtle taste to the dish without overpowering anything. I also used 1 lb. of portobello mushrooms, and 1/2 lb. cremini mushroom. Make sure to season the mushrooms while cooking and it is important to cook the mushrooms in 2 batches like Ina suggests. Ina uses Kosher salt in her recipes, do not alter from this as I think it is not as "salty" as regular table salt. This was great served with a plain green salad.....we all loved it!
a little tweek
05/22/2008 at 06:03pm
User: Dick from Oxford, PA User Rating:
Always love Ina's recipes -, she cooks like I like. Did tweek this, however. Used more mushrooms, wild and bellas, made my layers thicker and used thin noodles, added onions and garlic to the mushrooms as they cooked. First layer was 1/2 pound spicy turkey sausage mixed with fresh spinach, onion, and the white sauce. Then a second layer of noodle (the thin type) with the mushroom mixture, and Italian mixed blend cheese (usually don't like the packaged cheese mixes but DiGuorno is not half bad),cut back a little on nutmeg. The final layer of noodle I covered with the white sauce and Grana grated on top. Served at a party and it was gone long before the other Italian dishes on the buffet. I also have used Ina's recipe as is (just with the thin noodles) as a vegetable side with equal success.
Easy and Impressive
04/23/2008 at 09:53am
User: Anonymous User Rating:
I like to cook, but am not a gourmet. This recipe was truly easy and quick, and when I served it to girlfriends at a brunch, they thought it was spectacular. It is better served fresh, although it doesn't loose flavor, it doesn't look as nice as a leftover. My 3 teenage boys love it too (they don't know it has mushrooms in it). Ciao!
Easy and Delicious!
04/13/2008 at 08:30pm
User: Anonymous User Rating:
I love this recipe. My husband is hard to please, and he liked it! I followed the recipe, except I added extra parmesan cheese in the white sauce.
Rave!!
04/06/2008 at 08:56pm
User: Winnie from Randolph, MA User Rating:
I had made the Potobello Mushroom Lasagna & also made a Sausage Lasagna subsituting the mushrooms, for a holiday party and they were a great hit!! I <3 Barefoot Contessa recipes!!
Great...even with added veggies
03/24/2008 at 12:36pm
User: H from sss sss, NJ User Rating:
I made a completely "Barefoot" Easter: Mushroom Las, Potato and Fennel Gratin, Ham with Mango Chutney glaze, and Lemon Bars. EVERYTHING was perfect and super easy! I added other veggies to the lasagna (peas and peppers) and it was GREAT. Thanks BC...you are the best!
Y'all are gonna LOVE this!
02/21/2008 at 04:24pm
User: Jonathan from Richardson, TX User Rating:
Made this as a vegiterian alternative to accompany a meat lasagna for a work lunch. The meat eaters tasted it and loved it. There was a single slice of meat lasagna left, but the entire dish of mushroom lasagna was gone!!! Oh, did I mention that this was WAY easier to make then the regular lasagna? Ina - you continue provide us great food! Love ya!
Great white lasagna
02/19/2008 at 10:58am
User: REBECCA from Carol Stream, IL User Rating:
First time I've ever made lasagna, and I had no problems. Made just enough sauce. I added zuchinni and squash as a layer, and everyone loved it.
Well worth the effort!
02/17/2008 at 07:15pm
User: Anonymous User Rating:
This took a lot of prep work, but the result is well worth it. We served it at a small dinner party to rave reviews!
Fabulous!!
02/17/2008 at 10:36am
User: theresa from Poland, OH User Rating:
My husband and I loved this recipe!! I used skim milk instead of what the recipe called for- and it was still fabulous!
Very good, but would make a couple of changes
02/15/2008 at 12:23pm
User: Christen from Quincy, MA User Rating:
Overall, I thought this recipe was great and I will make it again. But I think there was too much nutmeg in the sauce and it maybe could use a little less sauce overall. But as always, Ina has done a great job!
Quite Delicious
02/12/2008 at 02:53pm
User: Garine from Glendale, CA User Rating:
My guests loved this dish and so did I. Ina tried it out with wild mushrooms also. I tried both types and I prefered the portobello. 1 tablespoon of salt was too much though. I will go with half that amount next time. Breadcrumbs on the top added to the presentation and the texture.
Absolutely Delicious!!!
02/05/2008 at 03:44pm
User: TINA from san jose, CA User Rating:
While I am used to the traditional red-sauce lasagna dishes, this is a nice change of pace with the white sauce and the portobello mushrooms! I added a layer of sauteed garlic and italian sausage to give it a little more substance but I've made the original recipe and would definitely do it again!
Great recipe
02/05/2008 at 09:06am
User: Sharon from Charlton, MA User Rating:
I made this dish for the Super Bowl. I added pine nuts, garlic and fresh spinach that I wilted in a sautee pan with the pine nuts and garlic. I also used some mozzarella cheese in addition to the parmesan. My husband, who is a beef lover, was skeptical, but loved it!
AMAZING!
02/02/2008 at 10:28pm
User: Barbara from West Islip, NY User Rating:
This was incredibly delicious and very easy to make. I used skim milk and it was fine. I also did not salt the mushrooms. They do not need it. I LOVED this!!!!! I'm going to serve it as a side dish with Filet Mignon and a salad...YO-MAY.
YUMMY!
01/28/2008 at 10:32pm
User: Andrea from Palmer, AK User Rating:
This was delicious! The nutmeg was the secret ingredient and I grated my own. Likely used just as much if not more than the recipe called for. I did add onions, garlic, white wine and spinach to a combination of wild mushrooms. I also added Mozzarella cheese. I would have liked something a little stronger but that was all I had. I will experiment with cheese the next time. I will defiantly be making this often!!!!
SUPER GOOD!
01/26/2008 at 12:14pm
User: ANNA from Rancho Palos Verdes, CA User Rating:
I made this last night It was delicious! My husband ate 3 pieces! The next day I ate leftovers with my friends and mom and they loved it as well! Definately a keeper!!!!!
Awesome!!
01/24/2008 at 09:22pm
User: Anonymous User Rating:
This was really yummy! I did add garlic to the mushrooms while they were cooking. I also used the no-boil pasta noodles and they worked great. This will definately be added to our family menu. My children (6,9 & 10) and my husband loved it!
Easy and Delicious
01/24/2008 at 01:50pm
User: Marty from Dallas, TX User Rating:
Caught the "Barefoot Contessa" episode and remembered the ingredients acouple of days later. Picked them up and went home and made it. Very easy to prepare and great tasting..wish I had invited some of my friends over for a dinner party.
Tried this last night..
01/24/2008 at 01:23pm
User: Anonymous User Rating:
I thought that this was excellent. As per some earlier suggestions I added some extra cheeses and more mushrooms.
Fabulous and Easy
01/24/2008 at 12:28pm
User: SHARON from Winthrop, MA User Rating:
This recipe was so easy and wonderful - I didn't know it would be this good - just mushrooms I thought - but this is wonderful - I'm going to make it for my dad when he comes to visit my grandson - Thanks for always having wonderful recipes - I love to watch the show and admire the home in the Hamptons - how lucky - keep up the good work Sharon Brancato - Winthrop, MA
Really good.
01/23/2008 at 02:59pm
User: Susan from Durham, NC User Rating:
I used 2 packages of sliced button mushrooms, (because that's what I had), added a little garlic & followed the recipe. Served with green salad, my husband is still swooning over that delicious mushroom lasagna!
Fabulous Lasagna
01/07/2008 at 10:53am
User: Elaine from Avon, CT User Rating:
I made this for our VT skiing group this weekend and they devoured it! With a simple salad and bread it is delicious. I used a combination of portabella and baby bella mushrooms - they were on sale - and it was delicious. I think you could cut back on the amount of oil and butter used to saute the mushrooms, so I will try that the next time. Every person I served this to requested the recipe. It's time consuming to prepare, but worth it!
Awesome Substitute
12/28/2007 at 04:16pm
User: RENEE from New Hyde Park, NY User Rating:
Since I can't eat tomato, this recipe was an excellent substitute for regular tomato based Lasagna. I no longer have to deprive myself from eating Lasagna! It was certainly the BEST Lasagna I've ever made and I can't wait to make it again.
Solid 4-star
12/28/2007 at 12:10am
User: amanda from saco, ME User Rating:
This dish was delicious. I think it could be a little lighter on the calories though... I used 2% milk for the sauce and it came out just fine. I also added some reduced fat mozzarella cheese for extra flavor. Next time I want to add some chopped garlic when I saute the mushrooms and maybe add spinach? All it all it was great. My husband had two helpings which is rare.
very good
12/26/2007 at 12:09pm
User: Anonymous User Rating:
this was very good
WONDERFUL
12/24/2007 at 02:33pm
User: Mark from Palm Beach Gardens, FL User Rating:
Perfect as is.. but decided to drizzle a little white truffle oil on mushroom mixture. WOW! Perfect subtle flavor boost.
Excellent Dish!
12/19/2007 at 03:35pm
User: Anonymous User Rating:
Tried this dish for my family and it was out of this world....The white sauce was perfect ( added some nutmeg).... however,for the mushrooms I added some onions, garlic to flavour it up a bit. I also prepared this dish with different types of vegetables....corn,brussel sprouts, and zuchini mix...I just simply love this dish.
YUCK!!!!!!!!!!!!!!!
12/17/2007 at 08:41pm
User: Desiree from Killeen, TX User Rating:
I really thought this recipe would be great. I was really hoping for a good turn out especially since the mushrooms were a little bit expensive for fungus. I think the added nutmeg was a horrible idea for a dinner dish. Nutmeg belongs in desserts not dinner dishes. I think with some changes this dish would be a lot better.
Delicious!
12/14/2007 at 01:05pm
User: Kit from Washington, MA User Rating:
I made this dish after seeing this episode. It's a perfect dish for a vegetarian option on a buffet, as a main dish or as a side dish to a hearty roast. It was easy to make & I've experimented with different mushroom combinations. I've made it several times & it gets rave reviews every time.
Just a few changes..
11/22/2007 at 02:13pm
User: Sarah from Bloomington, IL User Rating:
This recipe has my three favorite things: mushrooms, cheese, and pasta. It was great. However, I would suggest using more mushrooms, because what may seem like a lot initially turns out to not quite enough. Also, I used a blend of cheeses as well, which I think improved the dish. Other than that, it was delicious and I highly recommend it!
Fit For Company!
11/15/2007 at 05:18pm
User: Joan from Fairfield Glade, TN User Rating:
This is a great, rich dish! I was leary of the white sauce, but the flavor is so good. I added some dry sherry to the white sauce and it was fantastic! This would be great with a roast, as a little of the lasagna goes a long way!!
Great and Easy
11/08/2007 at 01:20pm
User: Anonymous User Rating:
I made this adding garlic and sweet oinons cooking them together with the mushrooms and it was delicious. Even my 9 yr.old that does not like mushrooms ate it all.
looks good
11/08/2007 at 01:01pm
User: geraldine from netcong, NJ User Rating:
have actually not tried this yet in fact just watched this episode on tv for the first time, however, these are all my favorite ingredients together in one dish. this will be a good recipe to make for my next dinner pary or even for a famil meal. Its very easy and with a very limited amount of ingredients and can be made in advance and can be down sized to an appetizer portion.
Lovely
11/06/2007 at 10:39am
User: KATRINA from COLUMBIA, SC User Rating:
This was absolutely wonderful. Very delicate {I used flat, thinner lasagna noodles} with a mushroom blend. It was fabulous!
Wow!
11/03/2007 at 08:28pm
User: Diane from Tampa, FL User Rating:
It was very easy to make. I added a little bit of garlic to the white sauce and mozzarella cheese along with the parmesan and it was fabulous! I also used some baby bella and white mushrooms and they were both fantastic. I will definitely make this again!
Excellent!
10/27/2007 at 03:38pm
User: null from null, null User Rating:
This recipe was excellent! It was very convenient to make as well as rich, creamy and very tasty. I highly recommend it, but for extra flavor I added onions to the mushrooms while sauteing it and I used seasoned salt instead of regular salt.
Yummy!
10/23/2007 at 04:17pm
User: patricia from SOUTH PASADENA, CA User Rating:
This was a great recipe - will add a little more parmesan next time and adjust salt in bechamel accordingly (don't want it too salty.) Will also add more mushrooms (either more portobello or other wild mushroom) to make it a little more "mushroomy." Other reviewer's idea of wine, garlic and shallots sounds good. Made this for a finicky girlfriend and she loved it.
boring
10/05/2007 at 09:27pm
User: shannon from san diego, CA User Rating:
I probably wouldn't try this one again. Not much flavor.
Dissapointing
10/01/2007 at 02:05pm
User: Anonymous User Rating:
I really wanted to like this recipe. It looked so good when Ina made it on her show, I couldn't wait to make it. Unfortunately, it did not go over well with my family. This lasagna is just way too rich. The flavor was also a bit bland. The lasagna was so heavy and rich it sat like lumps in our stomachs. I don't think I'll be making this again.
fabulous
09/15/2007 at 02:44am
User: Tandice from san diego, CA User Rating:
I made this for me and my girlfriends one of whom is a vegetarian. Added shallots, white wine and garlic to the mushrooms and made as directed. My GNO (girls night out) group loved it. even the meat eaters. Ina, you rock!!
Delicious!
08/28/2007 at 05:05pm
User: Anonymous User Rating:
This is a very tasty lasagna with not to much work! My familly loved it!
orgasmic
08/18/2007 at 06:55pm
User: NANCY from Wilbraham, MA User Rating:
THE BEST lasagna recipe ever. I didn t have whole milk, used 2 cups fat free with one cup of cream (which was what I had in the fridge), poured the mushroom juice into the white sauce. Just excellent. My husband's new favorite dish. Nancy from Wilbraham
LOVED THIS
08/08/2007 at 11:14am
User: Anonymous User Rating:
Very versatile recipe. I added spinach, onion, white wine, and garlic to the mushroom mixture. Cut the salt and nutmeg in half and added herbs de provence to the sauce. The amount of sauce was perfect and I can't imagine why one would make extra. I topped it off with some white cheddar in the last 15 minutes and broiled the last 2 minutes because I liked the look of browner spots on top. Thanks for this recipe I know I will use for the rest of my life.
Great family meal.
08/06/2007 at 05:22pm
User: TERESA from Milford, CT User Rating:
We all loved it in my family, we have a vegetarian in our family and it's one of the few vegetarian safe meals we make that's filling. The only thing is we found it a bit too salty the first time, we decreased the amount of salt and liked it better.
Delicious... with a few minor changes
07/31/2007 at 09:52am
User: Anonymous User Rating:
This was a really nice change from traditional lasagna. I especially liked that it did not have ricotta in it. I added herb de provonce, garlic and onion to the mushrooms when I cooked them per others comments. They changes made for a really tasty lasagna. I also added a little four cheese blend to the top. It was served to a crowd that really loved it and will be made again. I can't wait for the left overs. It was a little time consuming though... But worth it.
Very Good
07/30/2007 at 06:55pm
User: Anonymous User Rating:
I made the recipe tonight for dinner and thought it was very good. But it could use some tweaks. I would sautee the mushrooms with garlic and onions, and also use more and a variety of mushrooms and cheeses. I would say to keep all of the nutmeg, because with these changes it will not be overpowering at all.
awesome
07/18/2007 at 08:01pm
User: Anonymous User Rating:
This lasagna is so delicious!!
Fabulous!!
07/17/2007 at 01:51pm
User: Tracie from Heartland, TX User Rating:
This recipe, although a little time consuming, was the best! I made a dish and took it to work and got rave reviews on it. Plan on making it often.
Love, Love, Love this!
07/08/2007 at 09:42pm
User: Susie from Hampton, NH User Rating:
I didn't think I would enjoy this "white" lasagna and was amazed at the ease of preparation and absolutely amazing flavor! Yum-O
A nice change from regular lasagna
06/19/2007 at 10:15pm
User: Gina from Gilbert, AZ User Rating:
After reading some of the reviews here, I thought I would make some changes to suit my taste (I tend to prefer bolder flavors). I didn't cut back on the nutmeg, added more mushrooms plus a box of frozen spinach. Also added some ricotta cheese between the layers and topped it off with an Italian 6 cheese blend. It was delicious.
Portobello Mushroom Lasagna
06/19/2007 at 12:58am
User: Betty from Caldwell, ID User Rating:
This is an excellent recipe and much better than I thought it would be. I will be making this on a regular basis. However, there is way too much salt in it and I didn't add all the salt called for in the recipe the 2nd time I made it.
Tastey
06/16/2007 at 01:26pm
User: JENNIFER from SAUGUS, CA User Rating:
This lasagna was fantastic. I added some garlic to the mushrooms and some thyme to the cream sauce. My whole family loved it & want me to make it again
Exquisite!!!!
06/12/2007 at 02:15pm
User: Nina from Glendale, CA User Rating:
Delicious, easy full of flavor, even my "meat and plain potatoes husband" LOVED it.
Great vegetarian entree
06/07/2007 at 03:19pm
User: Anonymous User Rating:
Was easy and tasted great. It is a bit rich but other then that was a big hit.
very good
06/04/2007 at 06:38pm
User: pamela from lakeland, FL User Rating:
my husband loved it..my son gave it a 3...i don't like mushrooms, so i can't say. i put swiss cheese on it, though, because they love cheese
Like custard with noodles and mushrooms thrown in
05/31/2007 at 08:41am
User: Anonymous User Rating:
I used whole wheat noodles. It was fabulous.
Portobello Mushroom Lasagna
05/24/2007 at 07:10am
User: Laura from Marshall, MI User Rating:
This recipe sounded wonderful, however I was disappointed in it. The leftovers were not good either. I'm always looking for good vegetarian meals.
Portabello Lasagna
05/15/2007 at 10:36am
User: Anonymous User Rating:
great recipe...easy to modify
Fantastic
05/10/2007 at 03:08pm
User: G from Leesburg, FL User Rating:
A lot of chopping etc but worth every slice. Make the whole recipe, it freezes and keeps very well. The flavors are terrific.
Delicious
05/08/2007 at 03:44pm
User: suzanne from Lakeview, OR User Rating:
This recipe is unlike any other I have made, and is sooooo good. My husband liked it with sausage as well. You have to try it.
Loved this!
05/06/2007 at 12:07pm
User: Anonymous User Rating:
My family and friends loved this dish! I made it as per the directions, but used more parmesan cheese. I thought the combination of mushrooms and nutmeg were superb. I would not cut down on the nutmeg. This is not a traditional lasagne, and it's not meant to be. It was a much lighter, elegant pasta dish. Would highly recommend!
Delicious!
05/02/2007 at 03:39pm
User: Shannon from Jacksonville, FL User Rating:
This was great. I made it when we had our neighbors over and they said it was the best lasagna they had ever had! They ended up making it for their family when they visited for Easter. Easy to make, not too many ingredients...It really is a tasty different take on lasagna! Thanks, Ina!
To Die for!
04/24/2007 at 08:29am
User: Claude from Westland, MI User Rating:
Very easy and VERY tasteful 8-)
my company loved this.. a few changes
04/23/2007 at 02:53pm
User: Dawn from Columbus, GA User Rating:
I added onions and minced garlic (saut'ed)to the mushrroms. I used very little nutmeg, less than 1/4 of a teaspoon. I added some seasoned salt and cayenne pepper to the sauce in addition to the recipe. You really have to taste it as you go. My company loved it, and even my husband who is a meat lover thought it was great! Everyone wanted the recipe.
Bland
04/19/2007 at 03:04pm
User: Anonymous User Rating:
Pretty bland and way too rich for my taste. My husband liked it though.
Yammy!
04/14/2007 at 01:22pm
User: Anonymous User Rating:
Great! Tasty!!
The Julia Child of our Generation
04/13/2007 at 12:24pm
User: Stephanie from Colorado Springs, CO User Rating:
One thing I love about Ina's style is that so many of her recipes give the basic technique, but can be tweaked if you have other ingred's. I used basic recipe, but added: 1 pkg chopped frozen spinach; toasted pine nuts; basil. Tried "oven-ready" whole wheat pasta, didn't like the texture. But reg ww lasagna will be great next time, and also will make slightly more sauce. Thanks again, Ina---you are the Julia Child of our generation!
Sooooooo Goooooood :)
04/10/2007 at 10:07pm
User: Anonymous User Rating:
First of all, I love mushrooms! This is definately my keeper! I tried a couple different version of this recipe. I used few different kinds of mushrooms once and I even used portobellos and small broccoli florets(just rinsed fresh one and put them in layers with mushrooms). Because my husband and I love cream sauce, I made 6 cups instead of 4 cups. Anyways, we just love it! Also it's very easy too!!!
easy to make it a 5 star
04/10/2007 at 01:06pm
User: Sarah from Midland, MI User Rating:
When I saw that this was only 4 stars I wondered why there wasn't any garlic or other herbs. So, I added a tsp. of garlic and a tbs. or so of herbs de provance to the sauce. It was definately a 5 star!!!
Not the same old lasagna
04/09/2007 at 07:47pm
User: Ann from woodinville, WA User Rating:
This was easy to prepare in the morning, then pop in the oven after a Sunday spent gardening. Hearty but sophisticated, served with roasted asparagus.
loved it!
04/08/2007 at 05:10pm
User: Merinda from Atlanta, GA User Rating:
I made this today for the second time. It's even better this time. I decreased the nutmeg to a scant 1/2 teaspoon (as per other reviewers), and added some sherry to the white sauce. for cheese, I also used some fresh mozarella. Delicious!!!
Brenda Witkowski
04/05/2007 at 11:42am
User: Gail from Milwaukee, WI User Rating:
Sauce and Lasagna was easy to make and the taste was great...
Delicious
03/23/2007 at 01:53pm
User: Anonymous User Rating:
I'm not a vegetarian but this lasagna was wonderful. I liked it so much I made it again just 2 weeks later.
Yum
03/19/2007 at 11:32pm
User: Jennifer from West Hollywood, CA User Rating:
I thought it turned out very flavorful and rich. I used portobello's and porcini's, and perhaps a bit less nutmeg than called for. Will make again.
Yum!
03/19/2007 at 05:54pm
User: NANCY from Anytown, PA User Rating:
I rarely make lasagna as it's lots of work and lots of cleanup, but this one inspired me. It came out great! I used 1/2 teaspoon nutmeg, 1 teaspoon black pepper and 1 tablespoon kosher salt in the bechamel and it was perfect. Given how much salt went into the sauce, I didn't use any in the mushrooms. Also, I used mostly portobellos plus a mix of some others. I needed about 1 and 1/4 cups of grated parmesagn (I love cheese). This was go good with a salad. It'll be another year before I make lasagna again, but I'm sure glad I tried this one!!
Fast, Easy and Delicious
03/19/2007 at 04:53pm
User: Anonymous User Rating:
This was a fantastic dish. I made it for company and was told it was the best of all my dishes. ANd it so easy to make in advance and just pop in the oven and hour before the guests arrive. I have been asked by all to make it again!
amazing
03/17/2007 at 09:05am
User: Megan from Philadelphia, PA User Rating:
I watch Ina make this and I knew I had to try it. I did make it but I did not have any nutmeg so I used some garlic and oregano. Everyone loved it and had seconds. I will definitely make this again.
I hardly got any of it!
03/17/2007 at 08:18am
User: Anonymous User Rating:
I made this the night before we were going to have it. Hubby had a piece at 9 pm. Daughter ate several large pieces. There was only about half left for dinner. Yes, it's good. Even reheat, it's terrific!
great
03/14/2007 at 04:25pm
User: Anonymous User Rating:
double sauce, add white wine and mild onion to mushrooms while cooking, cut nutmeg to 1/8 t.
pleasingly light
03/13/2007 at 08:17pm
User: grace from smithfield, RI User Rating:
this dish is firm,light,and delicious, and it bursts with mushroom flavor. I used a low fat milk. I also added the juice from the mushrooms after sauteing in addition to the sauce... delicious! It's a keeper!
Superb Side Dish
03/12/2007 at 05:34pm
User: Jennifer from Pewaukee, WI User Rating:
This dish was great (with only 1/4 teaspoon of nutmeg)!! Even as filling and meaty as the portobella mushrooms are, the meat is always the main dish in our family. But it's a wonderful side dish especially for a large gathering.
Awesome recipe
03/11/2007 at 06:56pm
User: tracey from euless, TX User Rating:
I made this for a get together last night. I followed the recipe, except I used a variety of mushrooom and added fresh garlic when sauteeing them. I even used the 1TBS of salt. It was perfect. I think that as long as you use the Kosher salt, the amount is corrct. Every one loved it and my boyfriend said he loved it and I to bring any leftovers to his place. This from a man who does not like Italian food. Needless to say, there were no leftovers!
TASTY SPECIAL DISH
03/11/2007 at 03:48pm
User: Ron from Richmond, VA User Rating:
I'd give this five stars, but there was too much salt in the bechemel. Other than that, I found this to be really tasty. I like that it can stand on its own with a good side salad, or be used as a very different side dish to accompany a red meat entree.
Disappointing
03/11/2007 at 01:58pm
User: Nancy from Houston, TX User Rating:
Even though I used a variety of excellent mushrooms as Ina did on TV, the Lasagna tasted like mushroom soup with noodles. Also, please cut down on the salt. I never use more than half of what she does and it's way enough. Thanks. I love her shows and use many of her recipes.
Portobello Mushroom Lasagna
03/11/2007 at 12:38am
User: SANDI from Pearl City, HI User Rating:
Excellent dish! It was easy to prepare and what a change from a meat lasagna or even a regular veggie lasagna. The Portobello Mushrooms are so meaty and you get quite satisfied. We loved it!
Nearly perfect
03/10/2007 at 12:05am
User: kate from Seattle, WA User Rating:
I love this recipe! It is nearly perfect.Even if you are a meatlover, you will not miss the meat. Although, I ended up adding a little mozzarella and monteray jack cheese to it. When my husband tasted it, he said that it was like a restaurant entree! This is my first time using a "Barefoot Contessa" recipe and it definitely won't be my last.
to much flour
03/08/2007 at 03:54pm
User: Ann Marie from Philadelphia,, PA User Rating:
I followed the directions to a "T" except for I substitute less nutmeg per the previous reviews. I also added spinach and additional cheeses. The flavor overall was ok, but the sauce was just to much flour.
Go a bit left of center
03/08/2007 at 02:29pm
User: vince from Las Vegas, NV User Rating:
A wonderful recipe that can be used as a base. Ina recently did this lasagna, only using an array of wild mushrooms...as did I. Also, about 1-2 packages of frozen spinach (thawed and squeezed totally dry)added to the mushrooms during the last stage of their saute (just to combine). Terrific!!! (Yes, cut back on the FRESH nutmeg.) Vinny in Las Vegas.
Very Good With Leeks
03/07/2007 at 07:23pm
User: James from Philadelphia, PA User Rating:
We tried this one with leeks, cooked in butter as with the mushrooms - the sweet leeks with the earthy mushrooms and nutmeg are fantastic; we're going to add them all the time from now on.
Mushroom Lasagna - Barefoot Contessa
03/05/2007 at 12:41pm
User: Elaine from Minneapolis, MN User Rating:
This is a good dish but there is an error in the Recipe. For the sauce, it says to add "One Tablespoon Salt." This is too much salt and it will ruin the sauce.
FANTASTIC
03/04/2007 at 10:51am
User: Pamela from Wasilla, AK User Rating:
My husband is not a lover (won't eat) of the traditional lasagna. I made this for him last night and he still is raving about it. I embelished it a bit by putting some cooded extra lean ground beef between layers along with mushrooms! Wow it was a winner and one he said I could make again soon!
Scrumptious!!
03/02/2007 at 11:26pm
User: Jean from Sterling, VI User Rating:
Ina does it again- this dish was easy to make and delicious! As she said, it is a very elegant meal and a great alternative to a meat lasagna.
Ina did it again
03/02/2007 at 08:45pm
User: Lori from /san Marcos, CA User Rating:
I tried this recipe, its easy and so tasty, I LOVE the nutmeg flavor, its very European, reminds me of my grandmother Dutch baked pasta. Ina is the best, whatever she does, she is classy and I love her show, she exudes calm and friendly. Thanks Ina
good but...........
03/02/2007 at 05:16pm
User: Carol from Troy, MI User Rating:
This lasagna was really good, except there was way too much nutmeg flavor. I love nutmeg, but it was overwhelming in this dish. I would cut the nutmeg amount in half. Otherwise really good. I used only portabellos.
Eggnog and noodles
03/02/2007 at 01:19am
User: Anonymous User Rating:
I followed this recipe closely. My sauce thickened up nice. It smelled nice cooking. I was psyched.... But, 1 teaspoon of nutmeg? Are you crazy? Lasagna shouldn't be sweet! This wasn't lasagna it was pumpkin pie! I can't believe you get paid to post recipes like this.
just not right
03/01/2007 at 11:50am
User: joe from nowhere, MA User Rating:
i tried it too blah my version calls for ricotta cheese and mozzarella more flavorful
lower calorie version
03/01/2007 at 11:13am
User: Ila from Des Plaines, IL User Rating:
I followed the advice of another reviewer and used all fat free milk and Smart Balance butter substitute. The KEY is to NOT let the sauce boiI as that will curdle the mixture. I also reduced the nutmeg to 1/4 tsp. as per the advice of another reviewer. IT WAS WONDERFUL! Did not lose one bit of flavor. Would also make note for the inexperienced cook that the sauce will thicken AFTER it has been standing.
Ina does it again...
02/28/2007 at 06:26pm
User: janet from Denton, MD User Rating:
When I told my husband that I was fixing a vegetarian meal he turned his nose up but when I told him it was Ina's recipe he relented. He was glad he did, it was absolutely WONDERFUL. I made the sauce with soy milk and it turned out beautifully. I also added a touch of mozarella. Will make this again when I want a crowd pleaser... Thanks Ina..
Yummy!
02/27/2007 at 07:11am
User: Amy from Beloit, WI User Rating:
If you like alfredo & mushrooms you will love this lasagna. Easy to make. My family loved it!
Outstanding!
02/25/2007 at 06:33pm
User: Debra from Oak Park, IL User Rating:
This is a delicious, easy to make recipe. It becomes even better if you have leftovers, freeze them, and eat later. My husband just raved!
Clarification
02/25/2007 at 02:22pm
User: Wendy from Amherst, NH User Rating:
I just watched Ina prepare the mushroom lasagna. I could swear that she said 1/4 teaspoon nutmeg, yet the printed recipe calls for 1 teaspoon. I really don't want to ruin lovely mushrooms! Perhaps this is the answer to other reviews claiming too much nutmeg. Thanks!
Mushroom Lasagna Heaven
02/24/2007 at 03:36pm
User: Natalie from Dover, DE User Rating:
The recipe was easy and so delicious. I love mushrooms and this recipe allowed me to utilize them as a creamy filling and delicious meal! One of my favorites for sure!
Portobello Mushroom Lasagna
02/23/2007 at 07:00pm
User: Anonymous User Rating:
The Portobello Mushroom were great!!! The sauce was pretty good but the nutmeg in the sauce was too strong for my taste. Overall, the Portobello Mushroom Lasagna was pretty good.
Natural Living
02/20/2007 at 05:17pm
User: Anonymous User Rating:
Good, but not a favorite. May with a little spinach add to the mushrooms too.
Excellent
02/20/2007 at 04:27pm
User: john from houston, TX User Rating:
Have used this basic recipe and have substituted hamburger meat mozzarella etc. Make it by the book the first time and then let your imagination go.
Delicious!
02/20/2007 at 11:01am
User: Anonymous User Rating:
My husband fixed this delicious lasagna and used fat free milk and Light Smart Balance instead of butter and it was still fantastic!
Enjoyed this Dish!
02/17/2007 at 01:07pm
User: Suzy from Suwanee, GA User Rating:
When preparing, use a variety of mushrooms giving the dish a unique flavor and texture. Don't skimp on the amount of mushrooms you prepare, especially if halfing the recipe, and make plenty of white sauce. I very much enjoyed this dish and will prepare again.
Yummy alternative
02/15/2007 at 12:37pm
User: Janet from Manitowoc, WI User Rating:
We all loved it except next time, I'll use skim milk for the cream sauce, to lighten it up a bit. Also added Fresh Moz. to the layers. I combined portabello and Shiitake - good idea.
Creamy Delight
02/15/2007 at 10:54am
User: Cindy from Detroit, MI User Rating:
Many people I know believe that a meal without meat is just not worth eating. Well the Portobello Mushroom Lasagna has proved them wrong. The recipe was easy to follow and the flavor combinations were light and bold all at the same time. It was as good as if not better than my favorite white cream sauce dishes at the fancy italian resterants I go to when I'm craving a creamy pasta meal. The majority of the ingredients were basic kitchen staples, which made it easy on the wallet too. This was an all around hit with both my immediate an extended family.
Delicious
02/14/2007 at 08:14pm
User: gayle from seven fields, PA User Rating:
this was a beautiful and elegant recipe. it baked beautifully and was easy to cut. loved this! thanks for a great recipe.
awesome lasagna
02/14/2007 at 03:58pm
User: Anonymous User Rating:
Different lasagna from the ordinary. It's easy to make and excellent. My family loved it!!
The Best Lasagna!
02/09/2007 at 10:27pm
User: Taniella from Jamaica, NY User Rating:
I've been the "lasagna Maker" of my family for over 20 years...This was the the first time I ever tried someting new and the recipe came out perfect! Next time I will make a little extra sauce though.
Too Rich for Me
02/07/2007 at 04:04pm
User: Anonymous User Rating:
My husband loved this but I thought it was a little too rich. The mushrooms were excellent but the white sauce was too heavy for me. I also used whole wheat pasta for this dish and I thought it was a wonderful compliment to the dish.
fabulous
02/07/2007 at 10:29am
User: Donna from Hubbardston, MA User Rating:
I was hoping it was good,,well it was very good , my husband ,, which is a wonderful cook loved and,, and my son was eatting leftover and walked out of his room, and said, mom thats was fabulous, so take it from there... its a keepin big time.. saute a lil garlic w/ it and also added w/arm/ mozz.
mushroom lasagna
02/05/2007 at 04:14pm
User: Susan from St. Paul, MN User Rating:
Terrific!! Made it two days ahead and baked it a bit longer than the recipe suggested. Added shallots to the cream sauce. Very easy and very good.
Excellent
02/03/2007 at 11:56am
User: CHERYL from Boca Raton, FL User Rating:
This recipe was so good. I made for my mother-in-law's birthday as a side to pork tenderloin. Two people ask me for the recipe and everyone went on and on about how good it was. My nephew that doesn't eat meat used a double portion as his entree. I will definitely make this again.
Easy and Delicious!
02/03/2007 at 10:11am
User: Kathleen from Kokomo, IN User Rating:
This recipe was so easy to prepare and it was so delicious. My guest for the weenend was a vegitarian and this dish blew her away! Thank you so much for sharing this recipe with us it was wonderful and I am sure it will be served many more times in our home.
Excellent
02/02/2007 at 03:32pm
User: Anonymous User Rating:
A really delicious recipe. I love the flavor of shallots with mushrooms, so I added some to the saute. I also added a touch of fresh rosemary, which paired very well with the mushrooms' earthy quality. Fantastic dish. Thanks, Ina!
Not Good
02/02/2007 at 11:16am
User: Anonymous User Rating:
Snap to make but favor plan. Like eating gravey and noodles. Would not put in a cook book.
Delicious!!!!!!
02/01/2007 at 01:59am
User: Linda from Oxnard, CA User Rating:
I made this tonight for dinner and I can not believe how good it was!! I highly recomend it! Ina....you are the BEST!!!
Amazing.....
01/31/2007 at 11:23am
User: DeAnna from Keller, TX User Rating:
I made this for the teachers at my children's pre-school and the teachers and myself absolutely loved. They all wanted the recipe. Ina...you continue to WOW me with your creative and wonderful recipes. Thank you.
Out of this world!
01/28/2007 at 09:47pm
User: Anonymous User Rating:
I halved the recipe since my husband is not a mushroom fan; big mistake, I should've cooked the whole thing, as it was soooo delicious I would've gladly eaten this all week! I used portobellos & a wild mushroom mix, & I stuck to the recipe (except for cutting the proportions in half) as is. The only addition was a little bit of grated sharp cheddar cheese to top the lasagna, aside from the parmesan. It was even better when I reheated it. Thank you Ina!!!
A let down
01/28/2007 at 08:12pm
User: Keith from Canton, GA User Rating:
I followed this recipe to a T. I didn't care at all for the nutmeg and mushroom combination. I love most of Ina's recipes. This is not one of them and I don't recommend it. Sorry.
lasagna
01/27/2007 at 06:01pm
User: Anonymous User Rating:
This was fantastic. I used a variety of mushrooms along with spinach and it was really flavorful.My husband will love this for lunch tonight, (he's on graveyard). I added other cheeses and 2 kinds of milk which made the sauce really creamy.
Pam
01/25/2007 at 07:13pm
User: Pam from Ponte Vedra, FL User Rating:
Very Good!Fix for my family and everyone loved it. I did use an italian four cheese blend with the parmesan cheese. I will fix this again!
Birthday dinner
01/25/2007 at 03:53pm
User: Jane from Circleville, OH User Rating:
I made this dinner for a friend's birthday, first try for this new recipe. What a success!!! I made it with no-bake spinach lasagna, Wow!!
great entree
01/25/2007 at 12:58pm
User: Terri from Germantown, TN User Rating:
this is a wonderful dish. Because I love onions, I also added onions with the mushrooms. Very easy to prepare, I used "no-cook" pasta so I didn't have to cook the pasta first. I served with sauteed asparagus on red dishes. Not only did it look pretty, but even my 14 year -old son liked it.
Excellent
01/24/2007 at 09:59pm
User: Krissy from Beloit, WI User Rating:
This was incredible. I loved it. I did have some problem getting the sauce to thicken. Other than that it was an easy recipe. It smelled great while in the oven.
impressive
01/24/2007 at 03:28pm
User: Sam from Lewiston, ME User Rating:
i like this recipe a lot. Im not a big mushroom guy, but these pertobellas really taste meaty. I also added leaks to the mushroom mix which i liked, i would also double the amount of parmeasean cheese.
excellent and easy!!
01/24/2007 at 10:44am
User: carrie from glen cove, NY User Rating:
This was such an easy recipe to follow and a nice change from regular lasagna. I would suggest using mixed mushrooms thou as the portobello's can be a little expensive
Mushroom Lasagna was Terrific !!!
01/24/2007 at 10:44am
User: Sherry from Whitney Point, NY User Rating:
I have never before veered away from the traditional meat/red sauce/cheese lasagna but this one has changed my ways. It was perfect (even using 2% milk) and I will make it again and again. This also allowed me to take a chance on other exotic lasagna recipes and my next adventure will be vegetable lasagna. Thank you Ina...
Delish!
01/24/2007 at 09:59am
User: Donna from Old Saybrook, CT User Rating:
I loved this recipe! I am not the best cook and this recipe brought my status up a notch! It was easy and delicious. Highly recommended.
Excellent Alternative for Vegans
01/24/2007 at 08:06am
User: Jacqueline from carolina, PR User Rating:
I prepared this version of lasagna, for a get-together at a friends' house. He is a vegetarian and I'm not so I thought this was a good alternative to bring over. It was really creamy and it had that comfort food feeling, plus it didn't lack a thing. The mushrooms made the times of meat and you will not miss it. For my taste and to make it more of a traditional lasagna, I added a little bag of parmesan cheese to the sauce and a pack of cream cheese, and also a layer of ricotta cheese. It got a lot of good reviews for this "chef". :)
Very good!
01/23/2007 at 10:51pm
User: Noelle from Madison, WI User Rating:
Very easy to make and delicious! A must try...
decadent lasagna
01/23/2007 at 09:07pm
User: marty from manteo, NC User Rating:
Easy, elegant and excellent taste. Added a little thyme and garlic to the sauce, went very nicely with pinot grigio.
Fabulous
01/23/2007 at 04:45pm
User: Julia from Manistee, MI User Rating:
I just made this dish. It was positively the most mouthwatering, palette pleasing lasagna I have ever made. Couldn't even wait for my husband to come home to try it. Simply cut a piece out of the middle and my mouth watered. Make it people. It rocks! Ina you're wonderful!
Delicious!
01/22/2007 at 07:31pm
User: Carra from Brooklyn, NY User Rating:
Ina has done it again! This recipe is easy and delicious--the nutmeg really adds a nice touch. I put a little twist on the recipe--fresh uncooked baby spinach with the layer of mushrooms. Also, instead of putting it into one large dish, I arranged it in 3 smaller loaf pans (2 servings each) and froze what I didn't plan to use immediately. Enjoy!
Yummy!
01/22/2007 at 03:25pm
User: Francesca from Visalia, CA User Rating:
This dish was amazing. It was just utterly delicious. The flavours were so simple and the recipe was so simple to follow and in actuallity didn't require many ingredients. I just loved it and so did my husband and of course our dog who has to have a taste of whatever we're eating.
good for parties.
01/22/2007 at 01:25pm
User: Anonymous User Rating:
very delicious and easy to make. The portabello mushroom provides a very tasty flavor for the lasagna.
Great veggie meal
01/21/2007 at 06:55pm
User: Anonymous User Rating:
I enhanced the sauce by melting a small block of guyere cheese. It was a little loose after the cheese melted, so I added a tablespoon at a time corn starch. Additional flour got lumpy. I also sauteed some spinach in olive oil with chopped fresh garlic and added to the layers.
great
01/21/2007 at 01:31pm
User: Anonymous User Rating:
Very good
Portobello Lasagna
01/21/2007 at 12:48pm
User: Lisa from Woodland Hills, CA User Rating:
This was delicious and easy. I used mixed wild mushrooms as Ina did on her show. The only change I made was to add a little cayanne pepper. I was a little short on the mushrooms and would increase the amount next time. Otherwise a beautiful, elegant and wonderful dish.
Even my 7 year old liked this!
01/19/2007 at 02:07pm
User: Anonymous User Rating:
Very easy to make and turns out delicious. Even my 7 year old ate this which was surprising since she has never eaten mushrooms before. This dish is good as main course but also as side dish. I will be making this again, and soon.
Very Good
01/18/2007 at 09:54pm
User: Anonymous User Rating:
I made this recipe for dinner tonight and it was delicious. I subsituted half and half for the milk and it turned very rich and creamy.