Parmesan Mushroom Lasagna
By
Gail Hagans
@unit3emt
1
Ingredients
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·olive oil, extra virgin
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·salt
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3/4 lblasagna noodles
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1 largeclove garlic, minced
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4 cwhole milk
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3/4 cunsalted butter, divided
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1/2 call purpose flour
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1 tspground black pepper
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1/4 tspground nutmeg, more if you like - to your taste
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1 1/2 lbfresh portabello mushrooms, sliced
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2 cfreshly grated parmesan
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1 casiago cheese, grated
How to Make Parmesan Mushroom Lasagna
- Preheat oven to 375°F. Bring a large pan of water to boil with salt. Add the lasagna noodles and cook for 10 minutes. Drain and set aside. You can also use the ready for oven no boil lasagna noodles if you'd like and save a pot!
- For the béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time, stirring until combined. Once you’ve added half of it, add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
- To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.