Saturday, October 1, 2011

Mushroom Lasagna...tastes way better than it looks

So today was one of those days where I tore through recipe books trying to figure out what to do for dinner.  I was in the mood for cooking so I wasn't too worried about it being fast nor easy.

This recipe is a combo of a few different recipes.  I included the thyme, as well, thyme plays so well with mushrooms and the inspiration recipe didn't include it for reasons I don't understand.  I'm glad I did include as that subtle grassy flavor of thyme plays well through out the dish.

I used cremini mushrooms also called "baby bella" or "baby portobello" mushrooms.  It really is just a tiny version of the huginormous portobella's out there.  Same 'shroom just a different size.  And if you can find the already sliced variety like I do at the market your work is even shortened a bit.

Mushroom Lasagna
12 lasagna noodle cooked according to package directions
1 c grated Parmesan
White Sauce
1 stick butter
4C whole milk
1/2 c all purpose flour
1T sea salt
1 t black pepper
1 t fresh grated nutmeg
Mushroom Filling
1 lb sliced cremini mushroom
1 t salt
1 t black pepper
2 T loose packed fresh thyme leaves (or 1 T dry)

Preheat oven to 375F
Cook noodles according to package directions.  Set aside.

To make white sauce heat milk over medium heat.  Melt butter in large sauce pan until melted.  Add flour and cook until dissolved.  Add hot milk all at once and whisk until smooth.  Add salt, pepper and nutmeg and stir constantly over medium high heat until  thick and starting to bubble, about 3-5 minutes.  Set aside off flame.

In large skillet add olive oil and 1T butter over medium high heat.  Add half the mushrooms, salt, pepper and thyme.  Stir often until mushrooms have lost most of their moisture and starting to brown, about 5 minutes.  Pour out into bowl. Repeat with remaining mushrooms.

Constructing the Lasagna.  Lightly spray with Pam a 9X13 baking dish.  Place about 1 cup of white sauce in the bottom of the pan.  Add 3 noodles to the bottom of the pan.  Spread on 1/4 the white sauce on top of the noodles.  Add 1/3 mushrooms, 1/4 C Parmesan.  Repeat with next two layers.  The final layer will be noodles with white sauce and Parmesan.  Bake in oven until golden brown on top and bubbly at the edges about 30-45 minutes.

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