Home-Style Mushroom Lasagna |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the March 1998 Milk Calendar, it is a little time-consuming to prepare but the end result is so good, it is worth it. Ingredients:
4 tablespoons butter, divided |
4 cups mushrooms, thickly sliced |
1 (24 ounce) jar pasta sauce, divided |
3 tablespoons all-purpose flour |
2 cups milk |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 cups ricotta cheese |
1 tablespoon fresh basil, chopped |
2 cups mozzarella cheese, grated and divided |
1/2 cup parmesan cheese, grated and divided |
15 lasagna noodles, precooked to al dente |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a large frying pan, melt 2 tablespoons of the butter.
3. Add the mushrooms and cook over medium-high heat until tender; drain.
4. Stir together the mushrooms and 1 cup of the pasta sauce; set aside.
5. To make the bechamel sauce, melt the remaining butter in a small saucepan; add the flour, stirring to blend well.
6. Add the milk, nutmeg and salt and cook over medium heat, stirring until thickened.
7. Remove from the heat; set aside.
8. In a bowl, stir together the ricotta, basil, 1 cup mozzarella, 1/4 cup parmesan and 1 cup of the bechamel sauce.
9. To assemble, spread 1 cup of the remaining pasta sauce in the bottom of a 9 x 13 lasagna dish.
10. Arrange a layer of 5 noodles over the sauce, overlapping slightly to the pan edges.
11. Spread the ricotta mixture evenly over the noodles and repeat with another layer of noodles.
12. Top with the mushrooms and last layer of lasagna noodles.
13. Spread with the remaining pasta sauce, covering the noodles completely and drizzle with bechamel sauce.
14. Top with the remaining mozzarella and parmesan.
15. Cover with foil and bake for 35 minutes or until the noodles are tender.
16. Remove the foil and bake for an additional 10 minutes or until golden.
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