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

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Appears in Cook's Illustrated September/October 2006

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?

SERVES 10 to 12

TIME 3 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...

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