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

29 comments

Appears in Cook's Illustrated September/October 2006

Top-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 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.