Comments on: Creamy Mushroom Lasagna from One Part Plant by Jessica Murnane

By: Ashley

Ashley — Mon, 02 Dec 2019 17:41:51 +0000

In reply to Helen Lindenberg. Love your additions and swaps, Helen! Happy to hear everyone enjoyed it. Thanks for taking time out of your day to share your feedback and rating—means so much. :)

By: Helen Lindenberg

Helen Lindenberg — Mon, 02 Dec 2019 14:42:21 +0000

I made the lasagna the other day and it was fantastic. Everybody liked it, vegan or not. I added some vegan cheddar on top. Instead of spinach I used kale, which is in season at the moment.

By: Blue

Blue — Fri, 11 Aug 2017 20:04:03 +0000

This was good -- the flavors were nice.

For others, I used 5oz shitakes and the rest "cremini" and baby bella, also adding onions to the garlic sautee. I also added 1/8c nutritional yeast to the cream sauce to help thicken it up, and also for the flavor. (Ground some salt and pepper in as well.)

Next time, I would definitely double the mushroom cream sauce, or omit a layer of noodles. It was very noodly, but not enough saucy/creamy goodness. I would also dry sautee the mushrooms until all the moisture cooks out, then deglaze with something before adding the cream sauce. It'll give the mushrooms a meatier texture, instead of being soft, and intensify the mushroom flavor.

Finally, I rearranged the last three layers, making it sauce, noodle, mushroom cream on top, so it looked more like a traditional lasagna.

Good recipe, thanks.