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

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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!

(edited 14th May 2018) (0) comment (0) useful  

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