Just had to bring it to simmer in the pot instead and cook a little longer :), This was a fantastic recipe as is! Not dry, and very well balanced. I have made it a few times before but I tried it with fresh pasta this weekend. This looks good, wish I like mushrooms more, they always look so good in recipes that use them, but to me, unless drenched in a wine sauce, they taste like dirt. http://www.eatingwell.com/recipes/caramelized_onion_lasagna.html. Summer Reading: The Hottest New Books of the Season. This looks delicious and also easier than some lasagna recipes I’ve seen. i just made this for dinner and it was a stunner. If you think it will make no difference if you do it in one batch, definitely save yourself the extra step. Added fresh thyme to bechamel sauce and sauteed spinach into mushrooms, and it all came together wonderfully. My favorite Giada’s Butternut Squash Lasagna. Such depth!!! – Jacked-up banana bread as muffins – I reheated a couple of these in the microwave and they were a bit dry, but that was probably a result of using the microwave. I made this last night for my boyfriend and I. I was intimidated by the bechamel but everything turned out great! I’ve made this lasagna several times with whatever veggies need to be used up or look good at the market. so delicious… thank you for posting :). The only change I made was that I added rehydrated porcini mushrooms. A window to my priorities I suppose. can I sub low fat milk? I’ve never thought about using mushrooms for a lasagna. so good. Nothing ever happens in the town of Long Thorpe – that is, until sixteen-year-old Summer Robinson disappears without a trace. Caveat — the frosting (which is poured over the hot cake) is sweet, but the toasted pecans on top are really tasty. Yum, it looks delicious and I love how there are so few ingredients! lasagna was my second choice for freezable – and i love the mushroom lasagna (made a similar recipe once for a vegetarian party!). I’ve made this with whole (3.25%) milk and skim- both were great, and there was no issue with the lower fat content in the skim milk. You could definitely just add in the same spices though. This mushroom lasagna tasted like something I’d order in a restaurant, a really good restaurant (my opinion and my guests!)! My darling boyfriend and I just made this and, mother of god…it was delicious. Although, even with your reduction to 3 pots/pans (much appreciated), it will be a while before I make it again. I bet they would freeze great, although I wouldn’t know because the two times I’ve made them, they are gone in a flash! This recipe looks like it is worth trying!!! YUM….this looks amazing! I haven’t tried it but most of my other slow cooker recipes are very freezer friendly when done, so that might work too…? Help! Anyway it was hailed in story and song and I salute you for your prudent planning of pot cleanup. It totally bores me! I made one addition…Since I had a ton of swiss chard out in the garden, I thought I’d add a bit of green… I chopped a huge bunch and added to the mushrooms cooking. I would make it with no-boil noodles. Interesting that you have had so many problems with too dry lasagna. It was hard to summon enthusiasm to store anything worthwhile inside it. Thanks for another winner. Made this for dinner tonite and it was wonderful. Could not remember how many mushrooms I needed so ended up with an extra 1 1/2 lbs and found this lasagna recipe. so it’s many meals with little effort. stews are great for freezing – and it’s really handy during winter, when you suddenly crave something substantial Either way, it was extremely delicious. I got the idea from “College Vegetarian Cooking,” a wonderful book that I recommend. If I assembled and froze before baking, would I need to thaw in fridge overnight before baking? Swapped the mushrooms for the greens but kept everything else the same. I made this last night and it was amazing. Did it have something's wrong with it? Keep the scraps for later. Oh my god! Sorry!) What if I want to prepare it just one day ahead? The gems seem to be the chilis and gratins and stratas and currys… Thanks. Hi Deb I will eat the last little bit tonight. I swap two of the boxes of spinach for two 8 oz. I am kind of excited by this because I made the same amount of sauce your recipe calls for using 4 tablespoons of the oil instead of a stick of butter. And these you can reheat in the microwave…or on the stovetop, and it literally takes 2 minutes from freezer to bowl. OMG! I had to ban one of them from the kitchen until after assembly so I would have some mushrooms left for the dish. Everybody loves this recipeAnd I’d like to write those two answers into my copy. I otherwise followed the recipe exactly. Why not pour the roux into the hot milk? but freezing keeps them for a long time. Love your website, newsletter and cookbooks! Sixteen-year-old Ana is a poet and a lover of language. The rest of the pan will disappear in no time. Made the bolognese sauce on Friday night, then followed the rest of the steps and assembled both on Saturday. Anyways, I thought it was all right. Perfect timing. And the lasagna looks amazing. This looks like a yummy recipe that I will have to try. However, my kitchen is rather small, being in an apartment. Good thing it’s getting colder and sweater season is here. I think it’s just, unfortunately, a bechamel thing. Rich! I tried to make this. http://cassiemarieedwards.blogspot.com/2010/11/exquisite-dinners-and-new-projects.html. The biggest difference I did was break up the lasagna noodles a bit before boiling them. Best lasagna I’ve ever had! Maybe I was not supposed to do this because I barely had enough for 2 layers. The magic is in the recipe, which is from Ina Garten. A layer of sweet potato under each layer of mushrooms adds another delicious flavor note, and gets perfectly cooked. After sautéing the mushrooms in two batches, I had like a cup of mushroom liquid leftover. He will not eat american lasagne and he doesn’t understand how ricotta cheese got into that recipe. I think it would be over-the-moon wonderful with homemade pasta! Not sure if this is worth posting as there have been so many comments, but I wanted to make as much as possible in advance for tonights mushroom lasagna. Sometimes, I just use regular rotini or penne and toss it all with the sauce and mushrooms so I don’t have to deal with layering lasagna noodles. They’re just not as rich.i. My new favorite lasagna. my husband said this was the best lasagna i’ve ever made. Ohhhmannnn, just found your blog and am sooo excited to make this! at 375 and they’re the perfect app to keep on hand), spanakopita (unbaked), and the dreamy cream scones (unbaked). The lasagna noodles: not so much a success. I know i’ll regularly be cooking this from now on. So luxurious, warming and indulgent. Truly a keeper. Oh also freezable unbaked: Cheese straws, Spanakopita triangles and anything else phyllo triangle related, and Parmesan cream crackers. I would definitely recommend "The Cabin" by Natasha Preston over this. that shot of the apartment – sized stovetop with your pans is inspirational. Thank you for your terrific blog. It actually works for the regular noodles too. Multiple pots does not sound appealing. It was kind of a disaster, they just ended up all stuck together by the time I was ready to assemble. Ina does have fab recipes. Everyone raved about the mushroom lasagna – it is so much lighter and better than the usual gloppy vegetarian lasagnas! I added the suggestions of shallots and dry marsala wine to the mushroom mixture. I always use bechemel – white sauce with grated cheese on the top. containers of mushrooms and sautee them with the onions. Packed with anti-inflammatory, nourishing ingredients. And did you see that you’re first on the list of Gwyneth’s favorite food blogs? I love this lasagna and I’ve made a version of it for Easter for the vegetarians’ main dish for three years running now. Used no boil noodles as specified – not dry at all. This is DELICIOUS. Thanks. Mole sauce freezes really well—and because its so much work, it really begs to be doubled and frozen anyway. Along with an apple cake that fell apart so I turned it into a trifle, layered with creme fraiche, and everyone thought it was supposed to be that way. This was fantastic! I was really looking forward to reading the tense psychological thriller that I thought was "The Cellar". Thank you for this category! Deb – I hope you saw Gwenyth Palthrow’s endorsement of this site on her GOOP newsletter – she listed you first in her list of favorite food blogs. Just wanted you to know that after reading your description (and, of course, seeing the gorgeous photo), I had to make this the very next day. As far as freezing this goes, you already know. Thank you again! I make my lasagne the same way you do, lining the noodles up, not overlapping, they fit best in my pan that way. And I was so excited to find a lasagne that didn’t use ricotta cheese. Given that the recipe is just noodles (which are essentially flavorless) and the mushrooms, I knew the bechamel needed to pack a flavor punch, so I upped the salt and pepper to taste. (Can I make tomorrow 12/22 for Christmas lunch???). ditto the empanadas, I have made them just for freezing a couple times now. Thanks for making me think I could cook :). My husband and I have started a dinner co-op (where we cook double of everything and then swap meals), along with another couple, who also love your blog, and one of the key issues is that the food, not necessarily be freezer friendly, but it must reheat well so I think a lot of freezer food would fall into that category. I’ll try it with homemade pasta next time me thinks. I am planning to make your bolognese lasagna in a few weeks and interested in this mushroom lasagna as well. The nutmeg really sets it off. Too bad it is getting warmer again here. But as far as freezing other things goes, Jacopo was kind enough to cook dinner every night while I brought home the bacon, and made quite a few ragus for freezing: tuna with capers & tomato, bolognese….really, any hearty pasta sauce freezes well, and packed into smaller portion sizes in pint containers makes it easy to pull something out of the freezer in the morning so that after I’ve spent 12 hours behind my boss’ stove, I don’t have to stand behind my own, except to boil water or plug in the rice cooker. Guess I’ll be adding this to the list to try sometime! I like that the story gets going right away. And with a vegan bechamel. I made this tonight and was VERY pleased with the results for the effort. Little bit like heaven on a plate. I’ll let you know how this goes. It ended up with a pleasant density, which I liked. AND freezes well. I can’t bring myself to buy whole milk. Lasagna looks yummy! And would baking time and temperature be the same? My daughter and I sliced it and added it to the middle layer only. Let sit at room temperature for 15 minutes before serving. Also – have you ever tried butternut squash lasagna? Have you tried this with almond milk and vegan cheese? Or should I bake it the day before, put it in the fridge and then warm the next day? I haven’t tried it yet, but I think if you make your béchamel with no roux and less milk, and thicken it with mascarpone, it should freeze quite well. I made this last night – it turned out really well even though I didn’t get quite enough mushrooms (why don’t they have scales at whole foods???) The rehydrated no-boil noodles tasted like homemade and the spinach gave it a little extra body (and vitamins). I absolutely love your blog Deb! When Summer was defending herself from Clover (before they were rescued), she said Rose held her back. I’d like to make a spinach mushroom lasagna. Just lay them in a bowl of hot water. My two favorites to tuck away in the freezer are tamales and gnocchi. I’m not sure what else. Hi Deb, I made this for dinner tonight, very happy with the results. This was completely inedible. SO. You sure that’s Ina’s? I agree..I’m not too big on the traditional red, saucy lasagne. I made this tonight with the minor modification of adding a couple cups of marsala and cooking it off with the mushrooms. I added shallots to the mushrooms, didn’t use all the béchamel, and didn’t bother to cook the Trader Joe’s lasagna noodles, just dipped them in water before assembling. I screwed up on my layers and ran out of sauce (not because I was eating it) so I ended up with a top layer of mushrooms and extra noodles. It was great – not at all heavy, but sturdy and filling. One thing I added was some great truffle cheese from Trader Joe’s. I think we used every dish in my tiny NYC apartment but after tasting it we agreed it was worth it! Never, EVER again. As you suspected, a bechamel isn’t necessarily enough to cook them. I freeze meatballs in the sauce that I cook them in, also lots of soups, ratatouille, mac and cheese, beef stroganoff, – even plain cooked pasta or rice can be frozen for a quick kid’s meal. I have to admit that I don’t like counting the layers when I’m making something…. I thought i got my first dud from your site when i made this in a bout of pre-exam midnight madness last fall.. i baked then froze it, and when i defrosted/baked a slice a couple days later, i found it to be too dry- this has been in the freezer since. Post was not sent - check your email addresses! Then you can warm it or bake it right from the fridge. Knowing all the amazing things you do in your kitchen, I must say it’s very encouraging to see a photo of your small stove, which I think is exactly the same one as mine! Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. I also bought your book, The Perfect Scoop…. My boyfriend and I ate nearly half of it in one seating :). Keep up the great work, I’ll just accidentally get stuck here now and again and HAVE to make a few things. I also do beef stew (no potatoes), chili, and various soups, all in portions of 1-2 servings. This is such a fun recipe. Made this on Saturday and it was killer. It was always a hit at parties. I often freeze meals so that when I arrive home from work later than expected there is a quick meal available. And I saved a pot. (“Dinner party” these days means 10 kids under the age of 6 running around wreaking havoc while their parents blatantly ignore them…) Great for vegetarians, and the meat eaters feel totally satisfied, too! They just went in and straight to the bookcase? Re the no boil noodles — to add to Deb’s comment, I use them all the time if the Lasagna is red-sauced based, and it turns out good (just remember to cover every bit of the noodle with sauce), but I would not use them for a bechamel sauce only lasagna, since I cannot imagine that the noodles would have enough liquid to absorb. 49. I also used Barilla no-cook lasagna noodles and and added about 1/4 c of water around the edge of the pan after assembly, cooked it for 30 min covered in foil and 15 min uncovered. Welcome back. I also have to say that I’ve tried so many recipes from your website and not one has flopped. I’m thinking broccoli rabe or some spinach. Four years ago: Acorn Squash with Chile-Lime Vinaigrette. Thank you. i’ve seen a lot of people over the years comment on various cooking blogs that “so and so doesn’t like this, but screw ’em!” and i have to say, this is the first dish i’ve truly felt that way about. Cause that was a lot…. Delicious! I used no-boil noodles (it’s all I had on hand) and pre-soaked them in hot water until flexible. If this has been mentioned previously, sorry. I usually serve it with a grated zucchini/pine nut salad. I hestitated to even make the changes, since I *know* it would have been far more delicious in original form, but some of us can’t have all the fat/dairy/white flour. :) It’s in the oven right now and smells incredible! i’m a big fan of mushrooms…excited to try this out! Ironically, I made one a la Thomas Keller, and doubled it to give to a friend who’s popping out a little one any minute. My friend and I have started a tradition of “Smitten Kitchen nights” where we make at least a few of the recipes of yours that we’ve been bookmarking and pining after. Everything has been SO fantastic! the second time, i increased the bechamel by 1 cup milk (and all other ingredients proportionally) and it worked much, much better. I did use 1/3 cup flour and 5 tablespoons butter for 5 cups whole milk so it may have started out to be a thinner bec sauce than others. I have done so many things from Smitttn kitchen and every recipe works so well! Freezer suggestions — Thank you. I love marinara sauce, but for some reason I DON’T like it with pasta (I prefer it with meatball subs and the like), so this recipe is a refreshing change. Your recipes are usually home runs for me. I used them once a long time ago and I did not like them either. Amazing flavor and most satisfying! You have forever changed the way I will make lasagnas! I’ve made bechamel with almond milk before and it was fine. I will try to find the boil-ahead noodles in the future. Still delicious, but not as saucy/creamy as I’d hoped — next time! I always find that when I freeze lasagna (The meat and cheese kind) it is always watery. fillings. For pastas like this, everything is already cooked and the oven is really about bringing everything together. I am a recipe changer too :) Love the added garlic. A freezer-safe plastic container works fine. Of course, I used same bowl to mix up the ricotta-goat cheese-egg mixture, b/c like you, I’m always trying to cut down on the clean up. Thank you Thank you Thank you! Hi Anna — Yikes! Thank you! I baked this as my very first lasagna last night! I made this last night, and it was wonderful. I’ll let you know how it turns out. Worth noting that this is the FIRST recipe where I’d ~successfully~ made a beschamel sauce, so thank you. A short summary of this paper. I’d never made my own béchamel sauce and was a little nervous. I made this and your broccoli slaw for a party in May, to great success; posted about it here. Around 15 or 20 minutes at least. I love this recipe and it’s absolutely delicious right out of the oven. This is going on the menu for meat-free night. It is another amazingly light and airy *fall* lasagna dish. I can get that she had been locked away for 7 months in a cellar, but all the way up till then that's all she talked about. I look forward to seeing what kind of freezer-storage you end up developing ;). Book or buy a gift card online and be ready to become a beer expert! there shouldn’t be much in the pan. Perfect recipe! For those wondering about do ahead, I usually make it in pieces, bechamel 2-3 days before, assemble the night before, throw it in the oven day of. Every woman and girls nightmare. A type of sauce? the first time i made it, i’d run out of sauce by the time i got to the top layer (with what seemed like fairly skimpy amounts on the previous layers) and the lasagna was a bit on the dry side. I was a little confused on this piece, but it may just be my mistake. Anyway, the Turkey Sausage Lasagne was good, and I love Ina, but I would definitely leave the salt out next time…I think the sausage is probably salty enough. I have to say – I don’t want to burst your bubble of freezer-friendly foods, but I personally find that cooked mushrooms don’t freeze well for long periods of time. Only mine requires no noodle boiling, AND it freezes beautifully. Natasha Tracy is an award-winning writer, speaker, advocate and consultant from the Pacific Northwest. That looks AMAZING. Not bad! (I know you are cringing right now Deb at the imperfection! It took a great deal of strength to not just stand at the kitchen bench savouring small mouthfuls of it after I’d had my share at dinner. In fact, my friend just had a baby and called me on her way to have the C-section and asked me if I would make her a tray of it. this is such a nice change from the regular tomato based lasagna. I prepared this last night and baked this evening. I’m staying with someone who’s just got back on the dieting bandwagon, so halfway through making this, with my arteries aching just by LOOKING at the pot of amazing bechamel I was stirring, I texted her: “Is a diet-friendly portion of lasagne going to be OK for dinner?”. I just love the ice cream and your life stories….. Jane. My only complaint is thst it used a lot of pans, but it is so beyond worth it. Looking forward to trying some of the other things. Oh my goodnessssss! Would anything about this recipe change if I were to use fresh sheets of lasagna noodles instead of the dry? The only tiny thing I did, was to put the garlic and a sprinkle of thyme with the mushrooms. TY!! Simetimes add extra shrooms. Your comments are delightful and feel like you are a dear friend that I share an affinity for cooking. They make a good meatball sub when sliced and doused with tomato sauce, they can be quickly added to almost any pasta dish, or taken a different direction and served with gravy and rice or egg noodles. Most soups freeze well — lentil; carrot; butternut. They would freeze well with plenty of sauce around them. The story the Preston composed has me feeling the entire rainbow of. Also, I used almond milk for the bechamel as some of us can’t have milk. This recipe is…incredible. I made this last night and we loved it. I freeze individual pot pies, but without the crust (I do the crusts separately). Amazing. https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722387 In sum, it is VERY poorly done. I really did like the way this turned out, but it may be due to the extra liquid naturally put off by the spinach. Yum! It worked fine. Our freezer houses soups and stews, chicken enchiladas, pasta bakes, and chicken pot pie. I absolutely loved it! Mushroom lasagna might just be the thing to do it. I have made the Cook’s Illustrated mushroom lasagna many times, http://www.cmsweb.org/recipes/mushroom_lasagna.htm, and everyone I have served it to loves it. After having this recipe in my bookmarks folder for over 2 years, I finally made both it and the lasagna bolognese. Can’t wait to eat it! In the meantime, there is no definite answer how to create a perfect essay of this type. ), so when we make them, we always throw some of it in the freezer for later. my only concern will be the sauce – i’ve made a bechamel starting with a roux as you describe for mac & cheese many times, and it is never, ever that thick as it is (should be?) She never truly became in grossed in clovers mind games, so shouldn't she have been the easiest to fall out of it? MMMmmm …. Additionally, in the middle layer I included some crumbled high quality blue cheese. Firstly, the writing style is very unfavorable. Oh my, this was amazing. Download. Hi! I have never done that before but if you think it’s necessary I will. Probably. I have a delightful recipe somewhat similar to this that uses chicken and broccoli instead of mushrooms, and the nutmeg in the sauce really makes it special; and I agree, a full teaspoon sounds like a lot. Looked like a cyclone went through my kitchen…or a day after chasing after my two young tots. Re the no-boil lasagna noodles–I love them! This was great and your additions of garlic and brown butter were perfect. I mean I don’t think I had ever tried lasagna before. I used gluten-free “oven ready” lasagna and didn’t soak them first, and they soaked up too much of the bechamel/buckled in the oven. I’m glad you swapped out a different mushroom for portabello, although, I do think they have a different flavour, it’s not such a difference that demands the higher price. i had one in paris, of all places, and still remember how utterly delicious it was. the last time I made lasagna, I burned myself pretty badly on a rogue boiled noodle, at which point my mom suggested no-boil noodles. If so, let me know what you think. I like to scoop the cookie dough onto a baking sheet as usual, then pop the whole sheet in the freezer overnight. Thanks for always posting…. I made it for christmas an it was so good, my daughter ordered the recipe (that says a lot)! Enchiladas freeze wonderfully. I think next time I’ll add even more mushrooms! For this recipe, (and many pasta and casseroles) try putting it together and then freezing it unbaked. I didn’t try it for this recipe, but it’s worked for me with tomatwo-based lasagnas. I’m a big fan of hearty, meatless main dishes though I am not a vegetarian. I think sauteed garlic-y greens with the b. sauce and parm will be great. I have so enjoyed your blogging! The premise of … I don’t want you getting skinny….those girls are so sad!”. Each pan is just the perfect size for two. I have to try this one. Kayepants – I don’t need to soak them first…, Some of the foods I’ve found freeze well are soups (vegetable, chicken without the noodles, etc) and pulled/BBQ meats. I’d also agree on adding more mushrooms. Or, may be my expectations were too high??? They might even taste better out of the freezer, still chilled. Perfect solution for lactose solution! I quit using dried noodles two years ago and I’ll never go back! Coarsely grated a little less than finely but more than microplaned, etc. You’re my hero. This will certainly be on this week’s menu. I suppose I can just give it a try, but I really hate to invest the time in a good sauce and have the finished product be too chewy. I could not find cremini mushrooms so I am using portobello. “I had heard that true love is realized after a couple has experienced and overcome something huge.”, “My mum was right: the longer you were with a man, the grosser they became.”. It is now going to be in my entertaining repertoire. After looking at your pictures, I am CRAVING this dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Do you think it would take well to the addition of some greens? Long time, no post. A splash of wine or marsala would be great in the mushrooms, then cooked off at the end. I have had this recipe saved in my “to make” file for a few years after seeing it made on an episode of Barefoot Contessa! I make a Mario Batali recipe for Bolognese sauce which is only worthwhile in a large batch, then divide it up and freeze it in about 4-person portions. I don’t makelasgna as often as I’d like to eat it because of how many pots and pans it uses. And I just happened to buy mushrooms….can’t wait to make this! Husband loved the lasagna, we have leftovers for this week, and a few portions went into the freezer which will provide ultimate satisfaction during the post partum recovery coming up soon! Dinner is determined. Would it be terrible? i used whole wheat noodles both times to add flavour and depth. Wow, I am blown away by how simple this recipe is! I boiled water in a tea kettle and poured into a large, flat pan. Rchel Ray I know, but I was surprised with this recipe. Maybe is has something to do with your American all purpose flour, which has a higher gluten content than the stuff I use for roux here in Holland. Would this be horrific with soy or almond milk? BULK ART SUPPLY ORDER DEALS AVAILABLE for Schools, Universities & Colleges Addicted To Art is an online art storebased in Bedfordview Johannesburg South Africa. Our rotating supper club is catering the shin dig and I need a cake that fairly average (we can measure and time but probably not make puff pastry from scratch) bakers without stand mixers can pull off. And in regards to you always tweaking the heck out of recipes, there are times when I find a recipe and then come here to see if you’ve made it and what exact revisions you applied and always end up following your revised version. My husband is from Italy (near udine -moved here when he was 30 and his whole family still lives there from italy) and he really enjoyed this dish. That chana dal is really good frozen. in your photos. Just made this and it was amazing. so easy. I think they’re to blame for many “dry” lasagnas. what will happen if you use glass or a metal roasting pan? First published October 6, 2010 on smittenkitchen.com |, http://www.rachaelrayshow.com/food/recipes/pumpkin-sausage-lasagna/, http://www.saveur.com/article/Recipes/Anna-Nannis-Baked-Spinach-Lasagne, http://www.cmsweb.org/recipes/mushroom_lasagna.htm, http://www.nytimes.com/2009/05/06/dining/06mini.html, http://smittenkitchen.com/2010/04/blue-cheese-scallion-drop-biscuits/, http://www.foodandwine.com/recipes/broken-lasagna-with-walnut-pesto, http://cassiemarieedwards.blogspot.com/2010/11/exquisite-dinners-and-new-projects.html, http://blogs.mail.ru/mail/nm1184/664FED62C131D567.html, http://gardenkitchenhome.blogspot.com/2011/09/worlds-best-lasagna.html, http://butterpoached.wordpress.com/2013/01/27/in-ina-we-trust/, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722387, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722393, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722417, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722444, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722511, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722582, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722585, https://smittenkitchen.com/2010/10/mushroom-lasagna/#comment-722700, 3/4 pound (12 ounces or 340 grams) dried lasagna noodles, 3/4 cup (12 tablespoons, 6 ounces or 170 grams) unsalted butter, divided, 1 teaspoon ground nutmeg (I use less, because this seems like a lot), 1 1/2 pounds (680 grams) cremini or portobello mushrooms, sliced, 1 cup (85 grams or 3 ounces) freshly grated parmesan.

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