Mushroom Lasagne

Recipe by breezermom
READY IN: 1hr 5mins




  • Cook the lasagna noodles according to the package directions. Drain well and set aside.
  • 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.
  • 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.
  • 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.
  • Cover and bake at 350 degrees for 30 minutes or until the lasagna is hot and bubbly. Let stand for 10 minutes before serving.