This is an awesome lasagna. I’m not kidding, it’s really, really good. Unless you don’t like mushrooms, of course, in which case I can’t help you. This is all about the mushrooms. And the cheese.
I got the idea for this lasagna from a recipe in Deborah Madison’s Vegetarian Cooking for Everyone, but I embellished it a bit with extra cheese and a generous amount of sausage, because I tend to feel that sausage makes everything better. One technique of hers that I think is really key here is adding the porcini soaking liquid to the bechamel. It gives the creamy sauce an earthy perfume that I find irresistible.
For those who have not had a large Rubbermaid container of leftover curried eggs to work through this week, and are therefore not completely burned out on them, here’s a recipe (I omitted to include it in my Easter brunch report, obviously a mistake).
Ideally, this should be done with freshly found Easter eggs, wet with dew, delivered to the kitchen by victorious children, anxious to get back out into the fray. The finished dish will be ready by the time all the hunting is done, assuming you’ve begun the prep beforehand.
If you have no children or Easter eggs available, however, you can boil eggs just for this purpose. You could even make them sometime other than Easter. I won’t tell. Continue reading