The Recipe
Mushroom Lasagna
COOK TIME : 28 minutesPREP TIME : 2 hours
From Brown Eyed Baker
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 2 pounds portobello mushroom caps, gills removed, caps halved and sliced crosswise ¼-inch thick
- ¼ cup olive oil, divided
- Salt and pepper
- 1 cup water
- ½ ounce dried porcini mushrooms, rinsed
- 2 pounds red onions, chopped fine
- 8 ounces white mushrooms, finely minced
- 4 garlic cloves, minced, divided
- ½ cup dry vermouth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3½ cups whole milk
- ¼ teaspoon ground nutmeg
- ¼ cup plus 2 tablespoons minced fresh basil, divided
- ¼ cup minced fresh parsley, divided
- 12 no-boil lasagna noodles
- 8 ounces fontina cheese, shredded (2 cups)
- 1½ ounces Parmesan cheese, grated (¾ cup)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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