1/2 oz dried porcini mushrooms, reconstituted, 1/4" chop
2 lbs portobello mushroom caps, 1/4" slices
2 C red onions, 1/4" chop
8 oz button mushrooms, 1/4" chop
4 cl garlic, minced
1/2 C dry vermouth
3 T butter
3 T flour
3 1/2 C milk, room temperature or warmer
1/4 t nutmeg, ground
1/4 C parsley leaves, minced
1/4 C plus 2T basil leaves, minced
8 oz Fontina cheese, shredded
1 1/2 oz Parmigiano, grated
12 ea lasagna noodles, par-cooked
1/2 t lemon zest, grated
Instructions
Roast the portobello mushrooms with olive oil, salt and pepper at 425 until shriveled. Remove and cool.
Saute the onions in oil with salt and pepper until the edges are browned, then remove from heat.
Saute the button mushrooms in oil until browned and moisture has evaporated. Add the porcinis and 1 T garlic, season, then add the vermouth and continue until the vermouth has evaporated. Melt in the butter, then whisk in the flour to form a roux. Whisk in the milk and nutmeg and simmer to form a bechamel. Remove from heat and mix in 2 T parsley and 1/4 C basil.
Combine the two cheeses. Separately, combine the portobello mushrooms and onions. Separately combine 2 T parsley, 2 T basil, 1 t garlic and lemon zest to form a garnish.
Grease a 9x13 casserole, then layer in the sauce, the noodles, the mushroom-onion mixture, and the cheese, in that order. Continue, creating three layers. Cover with foil and bake at 425 until bubbling, about 20 minutes. Remove the foil and broil to brown the top layer of cheese.
Remove from heat, garnish with the lemon-herb mixture, allow to cool and set, about 10 minutes, then serve.