Yeah, I’m still not convinced on the “no bake” noodles. I keep trying them thinking, maybe it’s just me. I’m starting to think it’s really NOT me, but it’s the noodles…. They’re either not cooked enough, or just mush. It was an interesting combination this time. The noodles inside were mush, the ones on top were under cooked and crunchy. *shrugs*I’m on the fence with this one. It wasn’t inedible, but I think if it was different noodles I might like it better. The mushroom combination was good. LOVED the deep earthy flavor the dried porcini mushrooms gave to the flavor of the dish. I didn’t like the tough parts of the shiitake mushrooms. They were the “exotic mushroom” blend I used. Around these parts, many different types of mushrooms aren’t readily available.
I think I would have liked some asiago in the sauce. It really could use that sharp, salty taste asiago brings to the table. I skipped the chives. For some reason, it just didn’t seem like a good fit to the dish. I would definitely up the thyme. I didn’t really taste it all that much.
Speaking of which, I didn’t use all the sauce. It seemed like an awful lot of sauce for such a small dish of lasagna. I mean, 1 cup of the porcini broth AND 2 3/4 cups of milk for just a three layer lasagna seemed a bit much. I made almost 4 cups of sauce! WAY more than I would have put into a regular lasagna. It really needed something. It didn’t have a lot of flavor. more thyme? Cheese? A dash of nutmeg? I don’t know…something.
Yeah, I’m on the fence. It needs revamping for me to really want to make it again. I may merge the sauce from the Mushroom Rigatoni Bake to enhance this dish. AND of course I’d swap out the noodles to regular lasagna noodles. I just don’t like the no bake kind.