Saturday, March 7, 2015

Recipe: Creamy White Lasagna with Toppings

Creamy White Lasagna with Toppings
Food and Wine Magazine, Dec 2014, p. 148
5 stars

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.

No comments:

Post a Comment