Wild Mushroom Lasagna

Name: Wild Mushroom Lasagna
Yield: Serves 10 to 12
Ingredients: 1/2 ounce, dried porcini mushrooms, rinsed well; 1 cup, water; 1 pound, oyster mushrooms, cleaned, stems trimmed, and cut into 1-inch pieces (about 4 cups); 12 ounces, chanterelle mushrooms, cleaned, stems trimmed, and cut into 1-inch pieces (about 3 cups); 10 ounces, shiitake mushrooms, cleaned, stems removed, and sliced 1/4-inch thick (about 4 cups); 7 tablespoons, unsalted butter, plus additional for greasing pan; 2 tablespoons, olive oil; 2 , large red onions, chopped medium (about 4 cups); 8 ounces, cremini mushrooms, cleaned, stems trimmed, and broken into rough pieces; 4 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon); 1/2 cup, dry vermouth; 3 tablespoons, unbleached all-purpose flour; 3 1/2 cups, milk; 1/4 teaspoon, nutmeg; 1/4 cup, minced fresh parsley leaves; 1/4 cup, minced fresh basil leaves plus an additional 2 tablespoons; 8 ounces, Italian fontina cheese, rind removed and shredded (about 2 1/4 cups); 1 1/2 ounces, grated Parmesan cheese (about 3/4 cup); 12 , no-boil lasagna noodles; 1/2 teaspoon, grated lemon zest from 1 lemon

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Appears in Cook's Illustrated September/October 2006

SERVES10 to 12

WHY THIS RECIPE WORKS

To make a wild mushroom lasagna recipe with no-boil noodles, we found that a combination on sautéed oyster, shiitake, and chanterelle mushrooms gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to pro...

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