Mushroom Lasagna with Pancetta and Sage

See full recipe on: Cook's Illustrated


1/2ounce dried porcini mushrooms , rinsed well
1cup water
2pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
4tablespoons olive oil
8ounces pancetta , cut into 1/4-inch pieces
2 large red onions , chopped medium (about 4 cups)
8ounces button mushrooms , cleaned, stems trimmed, and broken into rough pieces
4medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
1/2cup dry vermouth
3tablespoons unsalted butter , plus additional for greasing pan
3tablespoons unbleached all-purpose flour
3 1/2cups milk
1/4teaspoon nutmeg
1/4cup minced fresh parsley leaves
1tablespoon minced fresh sage leaves
8ounces italian fontina cheese , rind removed and shredded (about 2 1/4 cups)
1 1/2ounces grated parmesan cheese (about 3/4 cup)
12 no-boil lasagna noodles
2tablespoons minced fresh basil leaves
1/2teaspoon grated lemon zest from 1 lemon

Nutrition 10 servings

Per Serving % Daily Value
Calories 529
Fat 31g 47%
Carbs 41g 13%
Protein 21g 42%
Fiber 3g 15%
Cholesterol 62mg 20%
Sodium 488mg 20%


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