Savory Mushroom Lasagna - Inspired by Ina Garten serves 6


  • 1/2 teaspoon kosher salt
  • Good olive oil
  • 3/4 pound dried lasagna noodles
  • 4 cups milk
  • 12 tablespoons 1-1/2 sticks unsalted butter, divided
  • 1/2 cup all purpose flour
  • 1 teaspoon Ciao Down Italian seasoning
  • 1 teaspoon ground nutmeg
  • 1-1/2 pounds portobello mushrooms
  • 1 cup fresh grated Parmesan


  1. Preheat oven 375
  2. Cook lasagna noodles according to package
  3. Bring milk to a simmer then set aside
  4. SAUCE
  5. Melt 8 tablespoons butter in a large saucepan
  6. Add the flour and cook for about one minute over low heat stirring contantly with a wooden spoon
  7. Pour the hot milk into the butter/flour mixture, add the seasonings and continue to stir with a wisk for 3 to 5 minutes until thick. Set aside off the heat.
  9. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  11. Spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  12. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.