Lasagna with Porcini Mushrooms
Layered homemade pasta with porcini mushrooms and fontina cheese.
Bake the unfrozen, uncovered lasagna at 350 degrees for 20-30 minutes or until golden brown.
Remove from the oven and let it rest for 10 minutes before serving. Cut in desired portions with a spatula and serve.
Delivered fresh. Can be stored in the refrigerator uncooked for 3 days or in the freezer uncooked for up to 4 months.
This floral and elegant Valpolicella is the match made in heaven for any mushrooms dish.
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