Mushroom Lasagna
Easy, from the grocery store ingredients that make a fancy-schmancy lasagna. From cooks illustrated.
Steps
Cover porcini with water in microwave-safe dish.
Cover with plastic wrap , cut several steam vents in plastic with paring knife , and microwave on high power for 30 seconds.
Let stand until mushrooms soften , about 5 minutes.
Lift mushrooms from liquid with fork and roughly chop.
Strain liquid though fine-mesh strainer lined with paper towels into medium bowl.
Set mushrooms and liquid aside.
Adjust oven rack to middle position and heat oven to 425 degrees.
Spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil.
Tossing to coat mushrooms evenly.
Sprinkle with 1 / 2 teaspoons salt and 1 / 2 tsp pepper and toss again.
Roast mushrooms until shriveled and all liquid has evaporated , about 30 minutes.
Set aside to cool.
Do not turn off oven.
Heat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering.
Add onions , 1 / 4 teaspoons salt and 1 / 4 teaspoons of pepper and cook , stirring occasionally , until onions are br.
Ingredients
dried porcini mushrooms, water, portabella mushroom caps, olive oil, salt & freshly ground black pepper, onions, button mushrooms, garlic cloves, dry vermouth, unsalted butter, unbleached all-purpose flour, whole milk, ground nutmeg, fresh italian parsley, fresh basil leaf, fresh basil leaves, fontina cheese, parmesan cheese, no-boil lasagna noodles, fresh lemon zest