Wild Mushroom Lasagna
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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?
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...
