Mushroom and Robiola Cheese Lasagna Recipe
Serve up a comforting Italian dinner with Anthony Scotto's cheesy mushroom lasagna.
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Cooking tools:
- Lasagna baking dish
- Oven
- Saucepan
- Whisk
- Skillet
- Pot
- Colander
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Measuring cup
- Wooden spoon
- Spatula
- Stove
Ingredients
- 1¼ cups (2½ sticks) unsalted butter
- 1¼ cups all-purpose flour
- 2 cups heavy cream, heated just until steaming
- 2 cups whole milk, heated just until steaming
- 1 pinch freshly grated nutmeg
- 1 tablespoon coarse salt
- Freshly ground black pepper
- 1 pound fresh mushrooms
- 1/4 cup extra virgin olive oil
- 1 sprig fresh thyme, finely chopped
- 1 sprig fresh rosemary, finely chopped
- Salt
- 2 pounds fresh robiola cheese, diced
- 2 cups grated Parmigiano Reggiano cheese, divided
- 2 eggs
- 1/2 cup chopped fresh parsley
- 1 pound lasagna noodles
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