Portobello mushroom lasagna from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 112) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2020

    I used a 9 oz box of no-boil noodles, soaked in hot water (not boiled). In an attempt to lighten the dish, I used half whole milk, half 2%, and "only" 6 Tbsp butter for the bechamel, 2 Tbsp butter + 2 Tbsp oil to saute the mushrooms. I added chopped rosemary, thyme, oregano, and garlic to the mushrooms. Assembled the lasagna earlier in the day and refrigerated it, then baked for an hour. It was absolutely delicious.

  • Yildiz100 on December 30, 2017

    This recipe is basically perfect-really needs no tweaking other than maybe a bit more parm. It was a bit hard to know how much sauce to put on each layer so I did end up with a bit extra, but it was fine and wouldn't have been too much if I had used it all. I cut down on the nutmeg a bit. I think it would have been ok with the full amount of nutmeg so I should have trusted Ina! I only had table salt on hand so I reduced it to 1.75 tsp as a precaution, but I did need to add more to taste after that. Not sure how much but it may be that I ended up using the salt amount (1 tbs) that she called for. To my surprise it needs no other seasonings. It is simple, familiar tasting comfort food. Serve small pieces with a good salad!

  • Lnevva on December 29, 2014

    Rich! Added white wine to sauce; Added sausage to lasagna

  • cwolf on September 06, 2010

    prepared by Sandy. Mmm!

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