Mushroom Lasagna 2018 AFTD Food For Thought Campaign #endFTD

Lydia’s mushroom lasagna is similar, but has tomatoes and herbs. In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.

mushroom lasagne

Mushroom Lasagna

Ingredients

  • Kosher salt
  • Good olive oil
  • 3/4 pound dried lasagna noodles
  • 4 cups whole milk
  • 12 tablespoons (11/2 sticks) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 1/2 pounds portobello mushrooms
  • 1 cup freshly ground Parmesan

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

See the rest of the directions from Ina Garten, one of Lydia’s favorites on the Food Network at https://www.foodnetwork.com/recipes/ina-garten/portobello-mushroom-lasagna-recipe-1946968

Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends

September 27, 2018 from 6:00 to 9:00 PM

Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.

Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album

Tickets available for purchase on https://lydiasftdhouse.com/events/
or on the right side bar of this site.