Wild Mushroom Lasagne

Name: Wild Mushroom Lasagne
Yield: Makes 6 servings
Ingredients: 3 cups water; 2 ounces dried porcini mushrooms (about 1 cup); 2 pounds fresh white mushrooms; 2 large zucchini (about 1 pound); 1 large onion; 3 garlic cloves; 5 tablespoons unsalted butter; 6 tablespoons Sherry; 2 teaspoons chopped fresh thyme leaves; 2 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1 stick (1/2 cup) unsalted butter; 1/2 cup all-purpose flour; 5 cups whole milk; 4 1/2 ounces freshly grated Parmesan cheese (about 1 1/2 cups); 2 teaspoons Dijon mustard; 1 1/2 teaspoons salt; 18 (7 by 3 1/2-inch) sheets no-boil lasagna noodles (about 1 pound); 1/2 pound freshly grated mozzarella (about 2 cups); 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

November 7, 2012

Mountains of porcini and white mushrooms lend deep woodsy notes to this hearty vegetarian entrée, while a béchamel sauce offers all the richness of a meat-filled version. Use a food processor to finely chop the fresh mushrooms; they’ll cook more quickly. Members return to this recipe time and time again because its flavor far outweighs the fuss of assembling it. If you’re short on time, make just the filling or the whole dish a day ahead of time.

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