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

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

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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