Mushroom Lasagne

12 ingredients
5 steps

Ingredients

  • 1 (8 ounce) package lasagna noodles
  • 1 lb mushroom, sliced (sometimes I use 1 1/2 lb mushrooms, because I love them!)
  • 2 garlic cloves, minced
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 cup plus 1 tbsp all-purpose flour
  • 3 cups milk
  • 1/2 cup fresh parsley, chopped and divided
  • 1 (15 ounce) carton ricotta cheese
  • 2 cups mozzarella cheese, shredded (8 oz)
  • 1/2 cup parmesan cheese, grated

Directions

  1. 1
    Cook the lasagna noodles according to the package directions. Drain well and set aside.
  2. 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. 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. 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. 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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