Mushroom Lasagna | America's Test Kitchen

Ingredients

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