Mushroom Lasagna

We thought this was so good that Jonathan decided that we must serve this the next time we have guests. Any takers?

Mushroom Lasagna
A variation on this recipe from Ina Garten (The Barefoot Contessa)



3 garlic cloves, minced
4 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 tablespoons olive oil
1 1/2 pounds portobello or cremini mushrooms
1 tablespoon fresh thyme
16 oven-ready lasagna noodles
1 cup freshly ground Parmesan, divided

Preheat the oven to 375°F. Coat 9x13 baking dish lightly with cooking spray.

For the white sauce, bring the milk and garlic to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture. Add salt, pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the mushrooms 1/4-inch thick. Heat oil and butter in a large sauté pan. When the butter melts, add mushrooms and cook over medium heat until the mushrooms are tender and they release some of their juices. Toss occasionally to make sure the mushrooms cook evenly. Season with a couple pinches of salt.

To assemble the lasagna, spread some of the sauce in the bottom of baking dish. Arrange a layer of 4 noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.