Mushroom Lasagna Recipe by Recipes Remembered
Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
Recipe Source
We were inspired to share this great recipe from Recipes Remembered! If you haven not checked out their website, we suggest that you do!
Ingredients
1/2 oz. dried porcini mushrooms , rinsed well1 cup water
2 pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
3 Tbsp. olive oil
Salt and ground black pepper
8 oz. button mushrooms , cleaned, stems trimmed, and broken into rough pieces
4 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
3 Tbsp. unsalted butter , plus additional for greasing pan
3 Tbsp. unbleached all-purpose flour
3 1/2 cups milk (see note above)
1/4 tsp. nutmeg
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh basil leaves plus an additional 2 tablespoons
8 oz. Fontina cheese, rind removed and shredded (about 2 1/4 cups)
1 1/2 oz. grated Parmesan cheese (about 3/4 cup)
12 no-boil lasagna noodles
1/2 tsp. grated lemon zest from 1 lemon