The Recipe

Mushroom Lasagna

COOK TIME : 28 minutesPREP TIME : 2 hours
From Brown Eyed Baker
Mushroom Lasagna
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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