march 9, 2014
Now that it's finally raining, mushrooms seem an appropriately seasonal ingredient, especially since green garlic arrived in our CSA box this week. Usually two things that go well together, I'll try it in place of the leeks I don't have and see how it goes. This recipe appears on p. 81 of last October's issue of Sunset Magazine.
Didn't even try to feed it to the kids, they ate leftover hamburgers and pancakes. But for me and their Dad, delicious! Half of the recipe is now in the freezer to bake up some other time, I split the lasagne into two 11 cup pyrex dishes: one for now, one for later.