portobello mushroom lasagna

based on the recipe from Barefoot Contessa at Home (2006)

6 servings

Preheat oven to 375 degrees F.

Set aside:

1 box no-boil lasagna noodles

1 cup freshly grated parmesan cheese

For the white sauce:

In large saucepan:

8 tablespoons (1 stick) butter, melted

0.5 cup all-purpose flour

Cook 1 minute over low heat, stirring constantly.

Add:

4 cups hot milk

1 tablespoon salt

1 teaspoon ground black pepper

1 teaspoon ground nutmeg

Cook over medium-low heat, stirring for 3-5 minutes, until thick.

Set aside off the heat.

For the filling:

1.5 pounds portobello mushrooms (discard stems), caps sliced 0.25 inch thick.

In large saute pan, heat:

2 tablespoons butter

2 tablespoons olive oil

Add the mushrooms and some salt.

Cook over medium heat, about 5 minutes.

Assemble lasagna in 8x12x2-inch baking dish:

Spread some sauce on bottom of dish.

Then (1) layer of noodles, (2) sauce, (3) one-third of mushrooms, (4) 0.25 cup parmesan cheese.

Repeat (1) - (4) two more times.

Top with final layer of noodles, then sauce, then remaining parmesan cheese.

Bake 45 minutes, or until top is browned and sauce is bubbly and hot.

Rest at room temperature for 15 minutes before serving.

Can make this ahead of time, keep refrigerated until ready, then bake an additional 10 minutes until browned and bubbly.