White Mushroom and Rosemary Lasagna

By mirandavoegeli

Ingredients

• 300 grams chopped zucchini
• 300 grams chopped mushrooms
• 200 grams peas
• 1 onion
• 2 cloves garlic
• 2 sprigs rosemary, plus more for garnish
• 1 teaspoon thyme leaves
• 1 package lasagna noodles
• 400-600 mL milk (or milk and cream)
• 4 tablespoons flour
• Salt and pepper
• Freshly grated nutmeg

Details

Servings 8

Preparation

Step 1

Preheat oven to 350F. Cook pasta according to package directions. Put into cold water immediately to cool. Drain and pat dry.

Saute onion, garlic, and rosemary in olive oil. Add mushrooms and zucchini. Season with salt and pepper. Remove rosemary. Pick off leaves and discard stem. Add thyems.

Make sauce by mixing milk, flour, and seasonings. Cook over medium high heat until thick.

Layer pasta, vegetables, and sauce in a 9x13 inch pan. Bake until thoroughly heated throughout. Garnish with rosemary.