Mixed Mushroom and Béchamel Lasagna | Rodney Strong Vineyards

Ingredients

• 4 cups whole milk
• 1 – 2” piece of rosemary
• 2 teaspoons minced garlic
• 1 1/2 sticks unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 1/2 pounds mixed mushrooms – such as cremini, oyster, piopini, shitake, etc.
• 2-3 tablespoons Safflower oil
• 2 tablespoons butter
• 1 lb no-boil lasagna noodles
• 3/4 cup freshly grated parmesan
• 1 cup fresh ricotta