Mushroom Lasagne

READY IN: 1hr 5mins
Recipe by breezermom

I'm a huge mushroom fan, love them prepared all kinds of ways. This recipe uses the expected lasagna noodles and classic cheeses found in lasagna, but instead of a tomato sauce, it has a rich white sauce loaded with mushrooms. Add some garlic bread and a salad, and you are set for your meal!

Top Review by Deepfreeze-27

This was a great lasagna, even my 3 year old enjoyed it. I used a little more flour since I thought the sauce needed to be thicker and I added some fresh nutmeg which gave it a nice flavor. Next time I might use fresh thyme instead. I served with a salad and some soft, fresh breadsticks for a great meal. Nobody even missed the meat.

Ingredients Nutrition

Directions

  1. Cook the lasagna noodles according to the package directions. Drain well and set aside.
  2. Saute the mushrooms and garlic in melted butter in a large skillet over medium heat, stirring constantly, until tender. Stir in salt and lemon juice. Reduce the heat to low.
  3. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add 1/3 cup of chopped parsley (not all the parsley, just 1/3 cup). Stir well.
  4. Spread 1 cup of the mushroom mixture in a lightly greased 13x9x2 inch baking dish. Layer 1/3 of the lasagna noodles over the mushroom mixture. Spread 1/3 of the ricotta cheese evenly over the lasagna noodles. Sprinkle 1/3 of the mozzarella cheese over the ricotta cheese. Spread 1 cup of the mushroom mixture over the mozzarella cheese. Sprinkle with 1/3 of the Parmesan cheese. Repeat the layers twice. Sprinkle with the remaining parsley.
  5. Cover and bake at 350 degrees for 30 minutes or until the lasagna is hot and bubbly. Let stand for 10 minutes before serving.

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