Serves 8-10
Sea salt
Olive oil
12 oz no-bake lasgna noodles
4 c whole milk
8 Tbs (1 stick) unsalted butter
1/2 c all-purpose flour
1 tsp freshly ground black pepper
1 tsp nutmeg
1 1/2 lbs portobello mushrooms, sliced, stems removed
1 c grated Parmesan cheese
Preheat oven to 375°
Sauté mushrooms with olive oil and a tablespoon or two of butter (optional) and sea salt over medium heat.
Bring milk to simmer in a sauce pan then turn off heat. Meanwhile, melt stick of butter in a large saucepan. Add flour and cook over low heat for 1 minute, stirring constantly with a wooden spoon. Pour warm milk into butter-flour mixture and add 1 tbs salt, 1 tsp pepper and nutmeg. Cook over medium-low heat for 3 to 5 minutes until thick. Remove from heat.
To assemble the lasagna, spread some of the sauce in an 8 x 12-inch baking dish. Arrange a layer of noodles, more sauce, 1/3 of mushrooms and a 1/4 cup of Parmesan cheese. Repeat layers two more times. Top with a final layer of noodles, sauce and remaining Pamesan.
Bake for 45 minutes or until the top is browned and the sauce is bubbly. Allow lasagna to rest at room temperature for 15 minutes before serving.
Enjoy!
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