Portobello Mushroom Lasagna

3/4 lb dried lasagna noodles (I used whole wheat)
4 cups whole milk (I used 2 % and it tasted great)
1 1/2 sticks unsalted butter, divided
1/2 cup flour
1 tsp black pepper
1 tsp ground nutmeg
1 1/2 lbs portobello mushrooms (I used baby bellas)
1 cup grated parmesan cheese
kosher salt
olive oil

Preheat oven to 375. Cook lasagna noodles for 10 minutes in boiling water with a dash of salt. Drain and set aside.

For white sauce, bring milk to simmer in saucepan. Set aside. Melt 1 stick of butter in a large saucepan, add flour and cook for one minute over low heat, stirring constantly. Pour hot milk into butter/flour mixture. Add 1 tbsp salt, the pepper and nutmeg, stirring until thick (about 3-5 minutes). Set aside.

Remove stems from mushrooms and slice caps 1/4 in thick. (I used baby bellas and chopped them up into smaller pieces.) Heat 2 tbsp oil and 2 tbsp butter in large saute pan. Saute mushrooms with a sprinkle of salt until tender (about 5 minutes). If they become too dry, add a bit more oil. Toss to cook evenly.

To assemble lasagna, spread some sauce in bottom of 9 x 13 greased baking dish. Arrange a layer of noodles on top, then more sauce. Then 1/3 of the mushrooms and 1/4 cup of grated parmesan. Repeat layers 2 more times,and finally top with a layer of noodles, sauce, then parmesan cheese.

Bake the lasagna for 45 minutes, until top is browned and sauce is bubbly. Allow to sit for 15 minutes, then serve.

I got this recipe from Sierra Schlegel (soon to be Longobardo). It is super delicious, hope you enjoy!