Mixed Mushroom Lasagna Recipe
Ingredients
- 2 tablespoons olive oil
- 1 ounce dried porcini mushrooms, rehydrated, chopped
- 3 ½ ounces chanterelle mushrooms, chopped
- 5 ounces cremini mushrooms, chopped
- 4 cloves garlic, minced
- Salt and pepper
- ¼ cup finely chopped parsley
- 12 lasagna noodles, boiled to al dente
- 4 tablespoons butter
- 1 medium shallot, finely diced
- ¼ cup flour
- 2 cups milk
- 2 tablespoons fresh thyme, plus more for topping
- 3 cups ricotta
- 4 cups shredded mozzarella cheese
- 3 cups shredded fontina cheese
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