Day 18

This is a French Lasagna with a bechamel sauce and portobello mushrooms. I really enjoyed it! It was a nice change from the usual Lasagna Bolognese that I always make. Remember when making this dish to use a good quality strong, salty cheese like Parmigiano Reggiano or Pecorino Romano.

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
salt
1 t freshly ground pepper
4 C milk

1. 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.
2. 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.
3. 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.
4. 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.