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Ingredients
- 3 tablespoons unsalted butter
- 2 1⁄2 tablespoons all-purpose flour
- 3 cups whole milk, heated
- 1 garlic clove, mashed
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 cups boiling water
- 1 ounce dried porcini mushrooms (1 cup)
- 1 cup chopped onion (1 medium)
- 2 tablespoons extra virgin olive oil
- 2 (14 ounce) cans diced tomatoes with juice
- 1 pinch sugar
- 2 tablespoons chopped fresh basil
- 1⁄2 teaspoon salt
- 12 long ruffle-edged dried lasagna noodles (not no-boil)
- 5 ounces finely grated parmigiano-reggiano cheese (1 3/4 cups)
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Nutrients
- Calories: 377.9
- Calories from Fat: 146 g
- Total Fat: 16.3 g
- Saturated Fat: 8.2 g
- Cholesterol: 33.5 mg
- Sodium: 922.9 mg
- Total Carbohydrate: 43.2 g
- Dietary Fiber: 3.3 g
- Sugars: 10.8 g
- Protein: 15.8 g
Wild Mushroom Lasagna
I found this wonderful recipe in an issue of Gourmet Magazine. I am a mushroom lover and find this recipe fascinating.…
