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Home/Made Mushroom Lasagna

cooking.nytimes.com
  • 120 minutes
  • Serves 8

INGREDIENTS

1/2 cup

herb oil

6 larges

shallots

1 1/2 lb

best available oyster

1 cup

wine

1

softball-size head of radicchio

1 serving

kosher salt

1 serving

pepper

4 tbsp

herb oil

3 large cloves

garlic

4 tbsp

flour

3 cups

milk

1/2 tsp

nutmeg

1 cup

gruyère cheese

1 cup

fontina cheese

2 tbsp

best-quality truffle oil

18 oz

no-boil lasagna sheets

1

baseball-size ball of mozzarella

1 cup

parmesan