Mushroom Lasagna

Page: https://cooking.nytimes.com/recipes/1014291-mushroom-lasagna?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=5

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Review

This is an excellent variation on my usual (red sauce) lasagna. Loved the rich, creamy texture and crispy edges. I added dollops of pesto on top as well as using a little sharp cheddar in addition to the parmesan. Last but not least I used "no boil pasta" as called for, and unlike the recipe advised, did not boil them (the author suggests boiling until pliable). Came out great!

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