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Ingredients
  • subheading: Mushroom béchamel:
  • 2 tablespoons neutral oil divided
  • 1 head of garlic
  • 2 pounds of mixed mushrooms torn or sliced depending on the variety
  • 1 leek white and light green parts only, thinly sliced
  • .2 ounces fresh sage finely minced
  • 1 stick of butter
  • ½ cup flour
  • ¼ cup sweet vermouth
  • 4 cups whole milk
  • ½ teaspoon nutmeg
  • Salt and pepper to taste
  • subheading: Ricotta mixture:
  • 16 ounces ricotta
  • 2 eggs
  • ⅓ cup fresh parsley minced
  • ½ cup shredded mozzarella
  • ½ cup grated parmesan
  • Salt and pepper to taste
  • subheading: For assembly:
  • 12 ounces fresh lasagna noodles you will need 6 sheets total, depending on the size of the noodles
  • ½ cup shredded Gruyère cheese
  • 1 cup shredded mozzarella
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