october 13, 2013
Actually called Mushroom and Fresh Herb Lasagna, this recipe appears on p. 81 of this October's issue of Sunset Magazine. We never get mushrooms in our CSA box, so it is a real treat for me to buy some and make this!
--- After dinner follow-up:
As expected, the kids didn't love this. I served it with Canal House Cooking's Mock Cesar salad, which both my kids eat, so at least that made up part of the difference. I also fed them a big snack, early in the afternoon.
The sauce turned out a little too thick - a fine béchamel can be made with less butter than this one called for. Other than that, delicious!