Wild Mushroom Lasagna
Years ago a restaurant we frequented made the most and I mean the MOST amazing fresh lasagna.
First of all, I have to say… I’m not really a fan of American Italian food. And definitely not a fan of the traditional red sauce, ricotta, meaty, heavy cheese lasagna. Not sure why, it’s just not my thing. Perhaps, I’ve just never had a really, really great lasagna.
Then I had this.
It had no ricotta, no red sauce but was filled with bechamel sauce, fontina, wild fresh mushrooms and thyme.
I came across this lovely gals blog and she has a recipe that seems to be about the closest thing to the one that my old friend Mac from Morningstar Cafe’ in Vermont made. So please be sure to send your kudos to her for her wonderful work.