Wild Mushroom And Pecorino Lasagna Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 pounds wild and exotic mushrooms, cleaned and diced

1 cup chopped tomatoes

7 tablespoons all-purpose flour, divided

9 tablespoons unsalted butter, divided

1 cup dry white wine

1/4 teaspoon ground black pepper

2 tablespoons olive oil

About 1/2 pound no-boil, oven-ready dried lasagna noodles

1 1/2 teaspoons salt plus 3/4 teaspoon, divided

Pinch white pepper

1 tablespoon minced garlic

2 tablespoons freshly chopped parsley leaves

Chopped fresh herbs, for garnish

10 ounces grated mozzarella cheese

1/4 teaspoon freshly grated nutmeg

2 teaspoons freshly chopped thyme leaves

1 1/2 cups coarsely grated Pecorino Romano (about 5 ounces), divided

4 1/2 cups milk

4 tablespoons tomato paste

3 cups mushroom, chicken or veal stock

2 teaspoons freshly chopped marjoram leaves

1 cup diced onion

3/4 cup heavy cream, divided

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