4 Reviews

This dish was amazing! If you love mushrooms this recipe is for you. I used Shittakes and Creminis this go around. The rosemary is quite flavorful but in a positive way, adding interest to the dish. I also love that this is a recipe for singles. You don't see those too often. Yet is easy enough to double too. Thanks, duonyte for a wonderful recipe! [Made for the Best of 2012 Tag Game]

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averybird February 14, 2013

Like another reviewer, mine did not turn out pretty, but was sooo delicious! One of the quickest and easiest recipes for coming home after work late and throwing something together. Spectacular! I used fat-free half-and-half and that may be why my sauce did not look like a sauce....more like a spread (probably guilty of adding too much cheese) and the layering just did not look pretty. I'm a garlic-a-holic, and almost added a minced clove, and resisted the urge to stay true to the recipe. And the taste made up for it....I used a mix of oyster, shiitake, and porcini mushrooms and they were perfect for the dish....I wanted to eat the whole thing, but decided to save half for tomorrows lunch. This is a keeper, and I'll make it again. Going in the keeper file! Thanks for sharing!

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breezermom July 05, 2012

This was sooo good! I used 1/2&1/2 instead of the cream as that is what I had and a mix of oyster, baby bella and button mushrooms, and all dried herbs. This turned out really good; I think next time I will buy some flat straight lasagna noodles, I used the ones that have the wavy edges so it didn't look as pretty when I stacked it up offset. Made for 123Hits.

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AZPARZYCH February 27, 2011

A delicious mushroom recipe which I greatly enjoyed for today's lunch. I used 2 lasagne noodles, a mix of oyster mushrooms and Swiss Browns, low-fat cream (still amply creamy for my taste) and I added some minced garlic, sage and thyme when adding the rosemary, salt and pepper. Thank you for sharing this yummy recipe, duonyte. Made for Newest Zaar Tag.

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bluemoon downunder March 14, 2009
Free-Form Lasagna With Wild Mushrooms and Parmesan Cream