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
- Preheat oven 375
- Cook lasagna noodles according to package
- Bring milk to a simmer then set aside
- Melt 8 tablespoons butter in a large saucepan
- Add the flour and cook for about one minute over low heat stirring contantly with a wooden spoon
- 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.
- 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.
- 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.
- 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.