This recipe is a keeper. Definitely use oven-ready lasagna noodles. I only had 1/2 lb of regular mushrooms so used those and the porcini then added diced cooked chicken breast. I also made the extra sauce as others below - which is probably necessary for the no-cook noodles. Very tasty!
Mushroom Lasagna with Creamy Béchamel
harpchick Posted: 01/08/09
lumixqc Posted: 07/14/10
This was a little time consuming, but totally worth it. The mushrooms smelled so good during cooking and then the result was delicious. Next time I think I would make some more bechamel because it didn't cover the whole thing. I made this for lunch today and when my partner saw it, she opened a bottle of wine, it was perfect. :o)
seraeads Posted: 03/23/10
Wonderful! I didn't use the porcini mushrooms, but rather an 8 oz pak of gourmet blend (cremini, shitake, & oyster) with the rest of the shrooms being portobellos and buttons. Instead of raw onions and garlic, I used caramelized onions I had in the fridge along with roasted garlic. For the step with the porcini water, I just added regular water, maybe 2/3 cup, to make the appropriate amt of liquid. Also, no bake noodles. I used Red Zin for the wine. For the sauce, I adjusted the proportions to make extra, as others have mentioned. 4c milk, 4tbsp flour, 3 tbsp butter. A small dash of nutmeg, my husband isn't a fan. A wonderful lasagna if you love the earthy taste of mushrooms! Served with a side salad of spinach.
Breadaholic Posted: 12/07/08
I thought this was just okay. For the cost and amount of cleanup time, I don't think that I would make it again.
Branch Posted: 02/15/09
It tasted like Beef Stroganoff with the good stuff left out. It wasn't bad; what it was, was disappointing. I felt it more suited to be a side dish rather than a main course.
dorothyb Posted: 04/09/11http://belleofthekitchen.blogspot.com,
This was delicious! I think that I would add an extra tablespoon of soy sauce next time; I think it needed a tad more salt. I might toy with substituting thyme for rosemary, too. It was a lot of prep time, but that is par for lasagna. Also, a make-ahead note: I assembled this earlier in the day and stored it uncovered in the refrigerator (so that the condensation from the warm dish wouldn't make things soggy). To bake, I put the cold dish (covered with foil) in a cold oven and baked for 35-40 minutes. Then I uncovered and baked it for 15.