Barefoot Contessa's Portabella Mushroom Lasagna

READY IN: 1hr 30mins




  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil with 1 T salt and a splash of oil.
  • Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan; set aside.
  • Melt 8 T (1 stick) of the butter in 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 all at once.
  • Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
  • Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems.
  • Slice the caps 1/4-inch thick.
  • Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
  • When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
  • If they become too dry, add a little more oil.
  • Toss occasionally to make sure the mushrooms cook evenly.
  • Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
  • Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
  • Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
  • Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
  • Allow to sit at room temperature for 15 minutes and serve hot.