HELP!!! Lasagna Emergency!

I'm having some friends over for dinner tonight and I made lasagna (don't judge). I made it last night in order to save time today. It includes a tomato meat sauce, cheeses, and fresh spinach and mushrooms. Instead of cooking the spinach and mushrooms I simply layered them sliced and raw in the lasagna. Will it be OK when I bake the thing? The meat sauce has I'm not sure what I was thinking when i made it last night except that it was pretty and looked healthy. But now I'm worried that I should have sauteed them. Please tell me it'll be OK.

• Assuming its the normal 45-60 minute bake, you'll be fine. I don't even precook the noodles....

• Thanks R1. I've been looking online and a few recipes (including traditional Italian ones) call for raw sliced mushrooms too. The issue seems to me moisture. Cooking mushrooms rids them of their moisture so my lasagna may be a bit too soupy. I can drain that maybe.

  OP

• You won't need to drain it OP.

• OP, I can see your concern but baking the mushrooms in the lasagna probably won't yield the same amount of moisture as it would if you were just sautéing them...

  R1

• It will be fine, possibly even great.

• They're organic crimini mushrooms, if that makes a difference. Dinner Party Panic!!!!

  OP

• The mushrooms will be okay, the question is the tomatoes and the spinach. Assuming you used fresh spinach you'll be okay. And it sounds like you didn't use fresh tomatoes, so you should be okay there too.

• You've all made me feel better. Thank you. You're all invited! Dinner's at 7.

  OP

• [quote] Assuming you used fresh spinach you'll be okay. And it sounds like you didn't use fresh tomatoes, so you should be okay there too. I used fresh spinach and a tomato meat sauce that I cooked and simmered for 20 minutes (ground beef, onions, tomato sauce, tomato paste, water, splash of red wine, salt, pepper, oregano, garlic)

  OP

• Oh, how sweet. I might be there a little early since I drive past your house on my way home from work. You don't mind, right?

  Cheryl

• This is the sort of thing that would start eating away at me when I wake up the morning of a dinner party and would gradually work itself into a panic by the time I get to work... It's nice to be able to consult here.

• I woke up in the middle of the night worrying about it, R11.

  OP

• You'll be happy to know the lasagna turned out well. Very tasty, in fact. The fresh mushrooms added extra flavour and texture. Overall I was very pleased with the end result. Next time I'll try no-cook noodles.

  OP

• Definitely try not cooking the noodles. I just place my noodles in hot water while I make the sauce and then layer as usual. The noodles are limp by then and easily handled. I make the sauce a "little" soupier and it turns out fine. Also I make lasagna with ravioli. You can use frozen but I usually make cheese ahead of time. Just layer with a really mushroomy sauce and bake. It is very good.

• You don't need to cook the noodles at all whether they are "no cook" or not. The moisture from the fresh veggies should be enough. If you are not sure, you just pour about a 1/4 cup of water along the edges of the lasagna before you bake it.