Ina Garten is a genius. So is Deb. They unknowingly joined forces recently and implored me to make a wild mushroom lasagna with a bechamel sauce.
It's still a little too warm to feel like fall has arrived in Austin, Texas. But this recipe brought me one step closer to fuzzy socks and dutch ovens filled with meaty stews.
When I make this again for my family's visit later this month, I will take Deb's advice (add garlic to the milk) and Mike's advice (mix the roux a bit longer before adding the milk). But there isn't much else I'd change.
The best thing about this meal might be the leftovers; I'll find out tonight!