Mushroom Lasagna
- 3/4 pound dried lasagna noodles
- 4 tablespoons olive oil, divided
- 4 cups whole milk
- 1 large garlic clove, minced
- 3/4 cup unsalted butter (1 1/2 sticks), divided
- 1/2 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cremini or portobello mushrooms, stems removed, sliced 1/4-inch thick
- 1 cup grated Parmesan
- This recipe is vegetarian
- Produce
- Cremini or portobello mushrooms (1 1/2 pounds)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, ground (1 teaspoon)
- Garlic clove, large (1)
- Nutmeg, ground (1/2 teaspoon)
- Olive oil (4 tablespoons)
- Pasta & Grains
- Lasagna noodles, dried (3/4 pound)
- Dairy
- 4 cup unsalted butter (1 1/2 sticks), unsalted (3)
- Parmesan, grated (1 cup)
- Whole milk (4 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 19, 2011 (1 year ago).
111 people saved this recipe.
