Portobello Mushroom Lasagna
makes 1 9x13 inch pan
1-1/2 lbs Portobello mushrooms, stems removed and sliced 1/4 inch thick
1/2 C butter
1/2 C all-purpose flour
1 t ground nutmeg (I always grate whole nutmeg cloves)
2 C freshly grated Parmesan or Pecorino Romano
1 box no-boil lasagna noodles
1 t freshly ground pepper
4 C milk
- Preheat the oven to 375°. In a medium sauce pan melt 6 T of butter. Add the flour and whisk together. Gradually add the milk, about 1 C at a time, and remember to add to salt, pepper, and nutmeg after about the first cup of milk. Once thickened, remove from heat and set aside.
- In a large sauté pan, melt 2 T of butter. Take half of the mushrooms and cook until softened and slightly wilty. Transfer to a bowl and cook the rest of the mushrooms.
- In a 9x13 inch baking dish, spread some sauce on the bottom. Arrange a layer of noodles, some more sauce, 1/3 of the mushroom, and 1/2 C of the cheese. Repeat two more times and then add noodles, sauce and the remaining cheese on top.
- Cover with foil and bake for about 45 minutes. Take the foil off and bake another 5 minutes or so until the cheese is golden-brown. Let rest for 10-15 minutes, serve hot.