Portobello Mushroom Lasagna

By chicx4

Ingredients

• Salt
• Olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 1 1/2 sticks unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon ground pepper
• 1 1/2 pounds Portobello mushrooms
• 1 cup parmesan, freshly grated
• 1 10-oz package frozen chopped spinach, thawed and squeezed dry
• 1 1/4 C ricotta cheese
• 1 cup shredded mozarella cheese

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375 degrees F.
2. Bring a large pot of water to a boil and add 1 tablespoon salt and a splash of olive oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
3. For the sauce, bring the milk to a simmer in a saucepan. Set aside.
4. Melt 1 stick of butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring occasionally with a wooden spoon.
5. Pour the hot milk into the flour-butter mixture. Add 1 tablespoon salt, the pepper, nutmeg, and cook over Medium-Low heat until thick, about 3 to 5 minutes. Stirring constantly. Set aside off heat.
6. Remove the mushroom stems and discard. Slice the caps.
7. Heat 2 tablespoons of oil and 2 tablespoons butter in a large sauté pan. When the butter melts add the mushrooms, sprinkle with salt, and cook over medium heat until the mushrooms are tender, about 5 minutes, stirring occasionally. Set mushrooms aside.
8. Mix together Parmesan cheese, spinach, and ricotta cheese together.
9. To assemble, spread some of the sauce at the bottom of a lasagna baking dish. Arrange a layer of noodles on top, then more sauce, then a third of the mushrooms, and 1/4 cup Parmesan cheese. Repeat two more times.
10. Top with a final layer of noodles and sauce and sprinkle with the remaining Parmesan cheese.
11. Bake the lasagna until the top is browned, about 45 minutes. Allow to sit for 15 minutes and serve hot.