Mushroom Lasagna with Goat Cheese, Broccoli Rabe, and Sun-Dried Tomatoes

Published September 1, 2006.

Why this recipe works:

To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

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Serves 10 to 12

If Italian fontina is not available, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. We like the mushroom sauce made with whole milk, but both skim and low-fat milk are acceptable.

Ingredients

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