Mushroom Lasagna with Creamy Béchamel

Mushroom Lasagna with Creamy Béchamel
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (8-ounce) package precooked lasagna noodles
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
  • 1/8 teaspoon ground nutmeg
  • + 18 more ingredients
    • 3 cups sliced cremini mushrooms (about 1/2 pound)
    • Cooking spray
    • Mushroom filling:
    • 2 cups boiling water
    • 1 cup dried porcini mushrooms (about 1 ounce)
    • 1 tablespoon olive oil
    • 4 garlic cloves, minced
    • ¼ cup chopped fresh parsley
    • 1 cup (4 ounces) grated fresh Parmesan cheese
    • Remaining ingredients:
    • Béchamel:
    • 3 cups 1% low-fat milk
    • 2 tablespoons butter
    • 3 tablespoons sifted all-purpose flour
    • ½ teaspoon salt
    • 2 cups chopped onion
    • 1 tablespoon low-sodium soy sauce
    • ½ cup Côtes du Rhône or other fruity red wine

To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside. Heat oil in a large Dutch o...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network