Creamy White Lasagna with Toppings
Food and Wine Magazine, Dec 2014, p. 148
Blog contributor and husband "the grandcruman" made this for me last month, and it was freakin' amazing. I would have paid $22 for a serving of it in a restaurant.
Here are a few tips from him:
- Allow a LOT of time to make this -- a few hours.
- Add red pepper to give it a kick.
- Use about 2 1/4 quart of whole milk instead of 2 quarts. (The bechamel was too thick and hard to spread.)
- For the roasted wild mushroom topping, make sure to buy and use all 2 lbs of mushrooms so you have enough.