Name: Wild Mushroom Lasagne
Cook time: 1¼ hours
Total time: 2½ hours
Yield: Makes 12 first-course or 8 main course servings
Ingredients: 3 tablespoons unsalted butter; 2½ tablespoons all-purpose flour; 3 cups whole milk, heated; 1 garlic clove, smashed; ¾ teaspoon salt; ⅛ teaspoon black pepper; 2 cups boiling-hot water; 1 ounce dried porcini mushrooms (1 cup); 1 cup chopped onion (1 medium); 2 tablespoons extra-virgin olive oil; 2 (14- to 15-ounce) cans diced tomatoes in juice; Pinch of sugar; 2 tablespoons chopped fresh basil; ½ teaspoon salt; 12 long ruffle-edged dried lasagne noodles (not no-boil); 5 ounces finely grated Parmigiano-Reggiano (1¾ cups)

Image may contain Food Pasta Lasagna Meal and Dish

Photo by Romulo Yanes

Cook's Notes:

· Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.
· You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.

Recipe notes

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