Lasagne al Forno

From EatingWell: September/October 1995, The Essential EatingWell Cookbook (2004)

Mushrooms (forno) add depth of flavor and a nice chewy texture to this baked vegetarian pasta.

READER'S COMMENT:

"This lasagna was absolutely delicious. The white sauce makes it creamy without having to use alot of cheese. We are definitely putting this recipe on the dinner roster. "

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3 Reviews for Lasagne al Forno

11/02/2011

jwkoskomd

Recommends this recipe

best Lasagna al forno

This is a very good way to make lasagne. The use of bechamel sauce instead of ricotta is definitely the king of baked pasta dishes. If you have not tried this more traditional lasagne, please do, you won't ever use ricotta again. Only thing I would say is that the Italian word forno doesn't refer to mushrooms, but rather to the dish being baked. Mushrooms are funghi in Italian.

Pros: very tasty

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09/25/2010

julee42

This lasagna was absolutely delicious. The white sauce makes it creamy without having to use alot of cheese. We are definitely putting this recipe on the dinner roster.

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12/15/2009

Anonymous

This is one of our favorite recipies from eating well.
Very close to a homemade recipie I had for years for spinache lasange though this is fantastic with wheat noodles as well.
I often substitute zucinni for the mushrooms.

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