Lasagna

Name: Lasagna
Yield: 16.0
Ingredients: Veggie; 3.0 ounce Dried Porcini Mushrooms Chopped; 0.75 pound Cremini Mushrooms Stems; 0.75 pound Portabella Mushrooms; 3.0 Large Leeks Circles And Then Seperated Into Rings; 6.0 clove Garlic; 0.75 cup Sun Dried Tomatoes; 4.0 Ears Fresh Corn Cob; 1.5 cup Porchini Mushroom Water; 1.0 T Olive Oil; 0.25 cup Red Wine Sauce; 1.0 can Purreed Tomatoes; 0.5 jar Millina S Ff Garlic Tomato Pasta Sauce; 1.0 cup Red Wine; 0.75 cup Chopped Sun Dried Tomatoes; 1.0 cup Water Tomatoes Soak; 1.0 jar Roasted Red Peppers Water; 2.0 T Italian Blend Spices; 15.0 Crushed Fresh Basil Leaves; 6.0 clove Fresh Garlic Cheesy; 1.0 Tubs Ff Ricotta; 3.0 cup Grated Carrot; 2.0 package Frozen Chopped Spinach Topping; 10.0 ounce Ff Mozzerella; 20.0 Fresh Basil Leaves; 3.0 Fresh Tomatoes; 1.5 cup Bread Crumbs; 1.0 cube Fresh Romano Cheese; 0.25 pound Fresh Fontina Cheese; Veggie

Lasagna — a community recipe on Potlikkr.

🍽 Serves 16.0

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Ingredients

Veggie
3.0 oz Dried Porcini Mushrooms Chopped
0.75 lb Cremini Mushrooms Stems
0.75 lb Portabella Mushrooms

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Method (preview)

1
[pre-soak mushrooms in hot water for at least an hour and a half. same with
2
sun-dried tomatos. slice leeks, rinse in colander, while seperating

"rings" with your fingers. saute in olive oil, wine, and strained

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