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Ingredients

• 2 tablespoons olive oil
• 9 tablespoons unsalted butter, divided
• 1 cup diced onion
• 1 tablespoon minced garlic
• 3 pounds wild and exotic mushrooms, cleaned and diced
• 2 teaspoons freshly chopped thyme leaves
• 2 teaspoons freshly chopped marjoram leaves
• 7 tablespoons all-purpose flour, divided
• 1 cup dry white wine
• 1 cup chopped tomatoes
• 4 tablespoons tomato paste
• 3 cups mushroom, chicken or veal stock
• 3/4 cup heavy cream, divided
• 1 1/2 teaspoons salt plus 3/4 teaspoon, divided
• 1/4 teaspoon ground black pepper
• 2 tablespoons freshly chopped parsley leaves
• 4 1/2 cups milk
• Pinch white pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups coarsely grated Pecorino Romano (about 5 ounces), divided
• About 1/2 pound no-boil, oven-ready dried lasagna noodles
• 10 ounces grated mozzarella cheese
• Chopped fresh herbs, for garnish

Description

Food Network Invites You To Try This Wild Mushroom And Pecorino Lasagna Recipe From Emeril Lagasse.

Food Network