Excellent! As always, Kittencal never disappoints! The only note I would add is that I realized the sauce needs to be divided into 4ths, not 3rds...bottom, two layers & top.
This was good. With a few changes, it could be great. As it is written, we felt it had way too much tomato paste (which lent a tinny, canned flavor to the dish). I would recommend cutting the tomato paste in half. I also think it needs some ricotta cheese, which could actually help cut the overwhelming tomato flavor of this dish. Overall, I think the cheese component needs to be beefed-up a bit. We used six large portabella mushroom caps (14 oz). This was a perfect amount.
Wow, I really liked this more than I thought I would. It's the sauce that really made the dish for me, although I used canned tomato sauce instead of diced tomatoes. The addition of balsamic vinegar made the sauce tasty and tangy. I also added some brown sugar to the sauce, as I usually do when I make tomato sauce. I did seem to run out of sauce by the time I got to the top lasagna layer, so I'd urge people to double the sauce amount. Even if you have leftover sauce, you'll love eating it with bread or something.
Excellent! I do make a few modifications, basically because we like lots of cheese. I use a full 8 ounces of feta and 3 cups of shredded mozzarella in the lasagna itself (about 12 ounces). I up it to two eggs so it will bind well. I don't increase the amount of spinach. I put an extra 1 cup of mozzarella on the top, but not until it is done baking for about 45 minutes. I'm not sure why I need to bake it longer than the recipe states. After it is fully heated through and the mushrooms are cooked, I remove the cover and sprinkle the 1 cup (4 ounces) of mozzarella on top. Then I bake about 10 minutes longer until the mozzarella is melted. This has become a go-to recipe and is made every 2 or 3 weeks.
I have discovered that substituting a 24 ounce jar of Prego chunky vegetable, mixed with 1 Tablespoon of balsamic vinegar works as well for us as making the sauce from scratch -- and is much quicker.
I have also used white button mushrooms instead of portabella but it is essential to cook them first.
If time permits, I also cook the portabellas first. I just like it a little bit better this way, but it is not essential.
Thank you for the yummy, and easy, lasagna recipe
This was very very good! I used 4 large mushroom caps which was perfect. Made the sauce exactly as written and liked it very much. I hold off on the 5th star because I didn't have enough sauce. I topped with 1/2 another can of diced tomatoes. I also used closer to 1 3/4 cup feta and 3 cups mozzarella. The cheese still wasn't truly noticeable. Everything melded so well! Spinach hating Fiance scarfed it down like crazy, as did I. This is a keeper with a couple small modifications! Try it!
Wonderful! This doesn't taste like anything vegetarian that I would expect - it tastes great! As another layer to my lasagna I add provencal roasted olives (seasoned of course) and the combination beats any real-meat lasagna I've had in a restaurant.
Absolutely perfect blend of flavors! This is my new favorite lasagna, the sauce is definitely worth the extra effort and is what makes this dish truly special. I have also added 1/4 tsp crushed red pepper to the sauce when I am in the mood for a little heat, but it is excellent without it too. Whole wheat lasagna noodles worked very well with this. Thanks for posting!
This is awesome! I used some low fat cheeses as I'm on Weight Watchers and it worked out at about 8 points (in the UK) for a large serving. Definitely worth it!
Loved it! After looking at some of the other reviews, I made my own sauce. I sauted some onion and garlic in olive oil til tender, then added 28 ozs of diced tomatoes and 8 ozs tomato sauce. To that, I added a jar of spaghetti sauce ( I like Barilla Tomato and Basil), 1/3 cup chopped Kalamata olives, 1/4 c red wine, black pepper and 1/2 tsp red chile pepper)we like the heat) and simmered for about 1 1/2 hours. I always add the Kalamatas to my sauce for added zing and they went great with the feta cheese. I used about 2 1/2 cups of Mozzerella and I think next time I would add a little more feta for added flavor. I used baby portabellos that were already sliced. and baked it for about 35 minutes. Delicious! A definite keeper!
I can't give this anything less than 5 stars as I made it on Thurs night and my husband has been happily eating the leftovers every meal since! Loved the combo of cheese, feta and portabella mushrooms - really excellent. We also used store-bought sauce - a garlic sauce from Trader Joe's. VERY yummy, thanks!