Stovetop Mushroom Lasagna – Fustini's Oils & Vinegars

Name: Stovetop Mushroom Lasagna – Fustini's Oils & Vinegars
Ingredients: 5 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided; 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1" pieces; Kosher salt; 1 tablespoon thyme leaves; 1 large shallot, finely chopped; 3 garlic cloves, finely grated; 2 tablespoons all-purpose flour; 2¾ cups whole milk; 1 3/4 cup water; Freshly ground black pepper; 1 lemon; ⅓ cup crème fraîche or thinned sour cream; 1 tablespoon Fustini's Parmesan Spice blend; 8 oz. regular lasagna noodles, broken in half (uncooked); 4 oz. mozzarella, thinly sliced; Finely grated Parmesan (for serving)

www.fustinis.com

Stovetop Mushroom Lasagna with Fustini's Sage and Wild Mushroom olive oil. Creamy sauce and mixed mushrooms in every bite. 🍗👌 [159 chars]

View full recipe on www.fustinis.com

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Ingredients

5 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1" pieces
Kosher salt
1 tablespoon thyme leaves
1 large shallot, finely chopped
3 garlic cloves, finely grated
2 tablespoons all-purpose flour
2¾ cups whole milk
1 3/4 cup water
Freshly ground black pepper
1 lemon
⅓ cup crème fraîche or thinned sour cream
1 tablespoon Fustini's Parmesan Spice blend
8 oz. regular lasagna noodles, broken in half (uncooked)
4 oz. mozzarella, thinly sliced
Finely grated Parmesan (for serving)