Wild Mushroom Lasagne

Wild Mushroom Lasagne
Photo by Romulo Yanes

Ingredients

  • 2 14- to 15-ounce cans diced tomatoes in juice
  • 3 tablespoons unsalted butter
  • 1/8 teaspoon black pepper
  • 2 cups water
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons fresh basil
  • ½ teaspoon salt
  • + 9 more ingredients
    • 12 long ruffle-edged dried lasagne noodles
    • 2 ½ tablespoons all-purpose flour
    • 3 cups whole milk
    • 1 garlic clove
    • ¾ teaspoon salt
    • 1 cup onion
    • 2 tablespoons extra-virgin olive oil
    • 1 pinch sugar
    • 5 ounces finely grated Parmigiano-Reggiano

Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionall...

View full recipe at Epicurious

Comments

Variations on Wild Mushroom Lasagne

  • Wild Mushroom Lasagne
    • 1 large onion
    • 3 garlic cloves
    • 5 tablespoons unsalted butter
    • 1/4 teaspoon ground black pepper
    • 1/2 cup unsalted butter
    • 5 cups whole milk
    • +13 other ingredients


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