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Ingredients

• For the mushroom filling
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• 1 1/2 ounces dried porcini mushrooms
• 4 cups boiling water
• 1/2 cup low-sodium soy sauce
• 1/2 cup vegetarian or vegan worcestershire sauce
• 1 pound portobello mushrooms, stemmed and coarsely chopped (may use packaged caps or slices)
• 1 pound shiitake mushrooms, coarsely chopped
• 1 pound sliced cremini mushrooms
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup extra-virgin olive oil
• 2 large carrots, peeled and cut into 1/2-inch slices
• 1 large onion, peeled and cut into quarters
• 4 ribs celery, cut into 1-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons finely chopped garlic (3 to 4 medium cloves)
• 2 6-ounce cans tomato paste
• 2 cups whole or low-fat milk
• 2 cups red wine, such as merlot or cabernet sauvignon
• 1 28-ounce can diced tomatoes, with juice
• Several sprigs of herbs, such as thyme, oregano and bay leaf, tied with kitchen twine to form a bouquet garni (see TIP)
• 2 tablespoons sugar
• For the bechamel sauce
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup flour
• 4 cups whole or low-fat milk (do not use nonfat)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup freshly grated parmigiano-reggiano cheese
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• For assembly
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• 2 9-ounce packages flat, no-boil lasagna sheets, such as Barilla brand
• 1/2 cup freshly grated parmigiano-reggiano cheese

Description

From The Washington Post, March 19th, 2008 This Meatless , Rich Lasagna Should Be Made Ahead For Several Reasons: The Preparation Takes Several Steps And Several Hours, And The No-boil Noodles Need A Chance To Absorb Liquid Before They Are Baked.

Group Recipes