Does this mushroom lasagna recipe sound good?

[PamNY]

I want to find a really good vegetarian lasagna, but all I've tried so far are average.

This sounds great to me -- I'd love opinions. I will probably skip the truffle oil when I make this.

http://www.nytimes.com/2011/11/27/ma...m-lasagna.html

[Reesha]

Wow, that recipe sound scrumptious, and I think they are right though... a lot of the flavor will depend on the mushrooms. If you can reconstitute some dried morels, I bet they would be fantastic! I'm a big fan of bechamel in lasagna. I also like to add eggplant too.

I would definitely go for this recipe, and maybe use a different infused oil other than truffle oil.

[OakLeaf]

Gruyère isn't my favorite cheese, but if you like that flavor, otherwise it sounds good.

And, porcini make everything amazing!

I make a lot of recipes from the NYT these days (mostly Martha Rose Shulman's, and a few of Mark Bittman's, though), and I've had good luck with them.

[indysteel]

Unlike Reesha, I have never particularly cared for bechemel in lasagna. It's often just too heavy and rich for me--and I don't generally shy from rich foods. I have to wonder if all that cheese will overpower the mushrooms.

That said, here is an alternative to the NYT's recipe that goes a little easier on the cheese. It also looks to be a bit cheaper to make (which is often a concern of mine). I'd be tempted to try this one notwithstanding my prior comments because I know DH would love it.

[PamNY]

Found this lasagna recipe with a butternut "bechamel." Intriguing, but I think I'd make this one for me before trying it with guests.

Just Googled "butternut squash lasagna" and found scads of recipes.

Indy, that recipe does look good (and less pricey). Thanks.

[withm]

I want to find a really good vegetarian lasagna, but all I've tried so far are average.

This sounds great to me -- I'd love opinions. I will probably skip the truffle oil when I make this.

http://www.nytimes.com/2011/11/27/ma...m-lasagna.html

I've made this one from Cooking Light several times. Always gets rave reviews. In fact I may make it again this weekend when my nieces come for the weekend.

http://www.myrecipes.com/recipe/mush...0000000604775/

[PamNY]

I made the NY Times lasagna recipe and it came out dry! Just not enough liquid, especially with the no-boil noodles.

The mushroom filling combined with the smoked mozzarella was superb, but you needed a hacksaw to get through the top noodle layer.

It also cost a small fortune, so I am definitely trying a simpler recipe next time. Thanks for the suggested recipes, because I still think mushroom lasagna is a good vegetarian option when entertaining a large group.

[indysteel]

I made the NY Times lasagna recipe and it came out dry! Just not enough liquid, especially with the no-boil noodles.

The mushroom filling combined with the smoked mozzarella was superb, but you needed a hacksaw to get through the top noodle layer.

It also cost a small fortune, so I am definitely trying a simpler recipe next time. Thanks for the suggested recipes, because I still think mushroom lasagna is a good vegetarian option when entertaining a large group.

Thanks for the report. The recipe I posted upthread is still on my eventual to-make list, so I'll let you know what I think.

[PamNY]

Yes, do let me know if you try it.

Regarding the Times recipe, it also occurred to me that a lot of people really dislike "smoked" cheeses and such, so the smoked mozzarella that I love might not be a good choice for a group.

[indysteel]

Pam, do you think the recipe would have turned out better if you used regular noodles, i.e., not the no-bake ones? I've never had great luck with lasagna and I sometimes wonder if the no-bake noodles aren't to blame. I'm going to use regular ones if and when I make the Smitten Kitchen recipe.