Name: Porcini Lasagna
Yield: 4 Servings
Cuisine: American
Ingredients: 8 tablespoons unsalted butter, plus more for greasing baking dish; 6 tablespoons flour; 4 cups milk; Salt and freshly ground black pepper; 1 tablespoon sage, chopped; 1 cup grated Parmesan cheese; 1 tablespoon minced garlic; ¼ teaspoon white pepper; 1 cup grated young Asiago cheese, about 4 ounces, grated on the big holes of the grater; 1 teaspoon salt; ¼ cup chopped flat-leafed parsley, divided; 1 tablespoon thyme, chopped; ⅛ teaspoon nutmeg; 12 lasagna noodles; 3 tablespoons olive oil, divided; 1 cup diced yellow onion; 2 pounds porcini mushrooms, sliced

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

For many of us, making Italian food at home means a night of romance: wine (maybe too much of it); endless antipasto of olives, roasted peppers, and prosciutto; some candlelight. It’s an occasion. Having a signature Italian ingredient on hand, such as fresh porcini (translated evocatively as “little pigs”), seals the deal. This recipe is adapted from Marcella Hazan’s Essentials of Classic Italian Cooking. While conventional store-bought mushrooms, such as cremini and portobello, will