Mushroom Lasagna

Name: Mushroom Lasagna
Yield: Serves 10 to 12
Ingredients: 1/2 ounce, dried porcini mushrooms, rinsed well; 1 cup, water; 2 pounds, portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices; 4 tablespoons, olive oil; , Salt and ground black pepper; 2 , large red onions, chopped medium (about 4 cups); 8 ounces, button 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, unsalted butter, plus additional for greasing pan; 3 tablespoons, unbleached all-purpose flour; 3 1/2 cups, milk (see note above); 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 mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodl...

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