Just this week we needed to put together a main for a dinner involving a moderate number of people. Say, about 12-16. We wanted it to be really tasty, pretty easy to put together, and we wanted a hot dish that would travel well. Hmm. In the past, we’ve had good luck with Mushroom Lasagna, so we’d bring it out for this group and see if it would go over well.
Right up front, you should know this is not a lasagna based on a red sauce. Instead, it uses a white sauce infused with a bit of nutmeg, which complements the mushroom flavor without washing it out (too many tomato sauces overpower the taste of mushrooms), making it taste vaguely as if a Swedish and an Italian chef collaborated, one making the sauce, the other the mushrooms and pasta, and neither had any idea what the other was doing. But, don’t let that put you off; the combination works, and works well. It has become one of our favorites.
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