Mushroom Lasagna
Photo © Deb Perelman
- Salt
- Olive oil
- 3/4 pound dried lasagna noodles
- 1 large clove garlic, minced
- 4 cups whole milk
- 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds cremini or portobello mushrooms
- 1 cup freshly grated parmesan
- This recipe is vegetarian
- Produce
- Cremini or portobello mushrooms (1 1/2 pounds)
- Garlic (1 large clove)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1 teaspoon)
- Nutmeg, ground (1 teaspoon)
- Olive oil (1)
- Salt (1)
- Pasta & Grains
- Lasagna noodles, dried (3/4 pound)
- Dairy
- Butter, unsalted (3/4 cup)
- Parmesan (1 cup)
- Whole milk (4 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 6, 2010 (2 years ago).
379 people saved this recipe.
