Wild Mushroom Lasagne

Wild Mushroom Lasagne
Photo by Romulo Yanes

Ingredients

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

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

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Variations on Wild Mushroom Lasagne

  • Wild Mushroom Lasagne
    • 1 1/2 ounces freshly grated Parmesan
    • 18 7- by 3 1/2-inch sheets dry no-boil lasagne
    • 4 1/2 ounces freshly grated Parmesan
    • +16 other ingredients


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