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Mushroom Lasagna

Michelle, Brown Eyed Baker
  • 120 minutes
  • Serves 8 to 10

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