INGREDIENTS
8 servings
bell pepper
8 oz
comte cheese
2 tbsp
dried porcini mushrooms
1 tbsp
extra virgin olive oil
2 tbsp
flour
6 cups
fresh mushrooms
4
garlic cloves
1 lb
lasagna noodles
6 oz
lillet blanc
1 oz
parmesan cheese
1/2 tsp
sea salt
4 cups
spinach leaves
3 tbsp
unsalted butter
3 cups
whole milk
1 1/2 cups
yellow onion