- Olive oil
- 3/4 pound dried lasagna noodles
- 1 large clove garlic, minced
- 6 cups milk
- 8 tbsp unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cremini or portobello mushrooms
- 2 cups freshly grated parmesan
Preheat your oven to 375°F. Bring a large, wide pot of water to boil with salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 7 tbsp butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for about 10 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoons olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly.
Assemble lasagna: Spread some of the sauce in the bottom of a 9 x 13 baking dish. Arrange a layer of noodles on top, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/2 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/2 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 10 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
From Smitten Kitchen