Ina Garten Portabello Mushroom Lasagne Help Please
I am new to the boards, and would appreciate some guidance about Ina Garten's lasagne. I made the white sauce as per the instructions, but the sauce became so thick it resembled gum paste... or was it supposed to? What did I do wrong?
Any help would be appreciated.
I made this recipe last week and then, conincidentally, caught the episode where Ina made it. My white sauce was also very thick once it cooled, but I thinned it out with a little milk. A few other thoughts about this dish:
1. It was better the next day. The night I served it, I thought it decent but the next day it was pretty dran good.
2. The written recipe calls for portabellas, but on the show she used a mix of wild mushrooms. I used all portabellas but would add some shitakes and creminis next time.
3. I added some herbs de provence to the sauce and really liked how it turned out
4. I shredded some fontina and asiago on top because I like a browned cheesy crust on my lasagnes.