Portobello Lasagna - Recipe - Stoneledge Farm - Leeds, NY
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Cooking tools:
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- Pot
- Saucepan
- Wooden spoon
- Whisk
- Saute pan
- Baking dish
- Colander
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Kitchen towel
- Serving platter
Ingredients
- Kosher salt
- Olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
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