Mushroom Lasanga

Directions

1. 1
   {"0":"Preheat your oven to 375\u00b0F. Bring a pot to boil. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.","2":"Make bechamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1\/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you've added half of it, you can add the second half all at once, along with 1 1\/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.","4":"Prepare mushrooms: Discard portobello mushroom stems and\/or trim the ends of the cremini stems. Slice mushrooms 1\/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large saute pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.","6":"Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. Arrange a layer of noodles on top*, then more sauce (about 1\/4 of what remains), 1\/3 of the mushrooms and 1\/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1\/4 cup of parmesan.","8":"Bake for 45 minutes"}