INGREDIENTS
3/8 cup
Basil, fresh
4
Garlic cloves
8 oz
Mushrooms, white
1/4 cup
Parsley, fresh
1/2 oz
Porcini mushrooms, dried
2
lbs Portobello mushroom caps
2
lbs Red onions, fine
12
No-boil lasagna noodles
3 tbsp
All-purpose flour
1/4 tsp
Nutmeg, ground
1
Salt and pepper
1/4 cup
Olive oil
3 tbsp
Butter, unsalted
8 oz
Fontina cheese
1 1/2 oz
Parmesan cheese, grated
3 1/2 cups
Whole milk
1/2 cup
Dry vermouth
1 cup
Water