Mushroom Lasagna with Goat Cheese, Broccoli Rabe, and Sun-Dried Tomatoes

Name: Mushroom Lasagna with Goat Cheese, Broccoli Rabe, and Sun-Dried Tomatoes
Yield: Serves 10 to 12
Cuisine: Europe, Italian
Ingredients: 1/2 ounce, dried porcini mushrooms, rinsed well; 1 cup, water; 8 ounces, broccoli rabe, washed, trimmed, and cut into 1-inch pieces (about 3 cups); , Table salt; 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; , Ground black pepper; 2 , large red onions, chopped medium (about 4 cups); 1 cup, oil-packed sun-dried tomatoes, rinsed and chopped coarse; 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; 1/4 teaspoon, nutmeg; 1/4 cup, minced fresh parsley leaves; 1 tablespoon, minced fresh thyme leaves; 6 ounces, Italian fontina cheese, rind removed and shredded (about 1 3/4 cups); 4 ounces, goat cheese, crumbled (about 1/2 cup); 1 1/2 ounces, grated Parmesan cheese (about 3/4 cup); 12 , no-boil lasagna noodles; 2 tablespoons, minced fresh basil leaves; 1/2 teaspoon, grated lemon zest from 1 lemon

1 comment

Appears in Cook's Illustrated September/October 2006

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

High-quality mushrooms and homemade pasta practically guarantee great mushroom lasagna—if you've got money to spend. But what if you have to rely on supermarket staples?

SERVES10 to 12

TIME3 hours

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...

This is a members' feature.