"I enjoy most of Giada De Laurentis' dishes and this one is no exception. It's simple, balanced and elegant enough for a date. The last time I made this, right before plating I tossed in some diced tomatoes, which gave the dish nice color (juxtaposed with the green arugula and yellow lemon zest) without completely altering the flavor.

"I enjoy most of Ina Garten's dishes, this one included. I've tried several white sauce lasagnas and this is among the simplest. Obviously a bechemel will be milder in flavor (versus a traditional red sauuce), but with the nuttiness of the parmigiano and richness of the mushrooms really gives this dish depth. The last time I made this, I used a combination of crimini (baby portabello mushrooms) as well as oyster and chanterelles mushrooms. The addition of the latter two mushrooms make the dishes a little pricier, but I believe worth it.