Ingredients

The following ingredients have 6 Servings
  • 12 no-boil lasagna noodles (I prefer the Barilla brand)
  • 1 large clove garlic (minced)
  • 4 cups whole milk
  • 3/4 cup butter (divided)
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 pounds cremini or baby bella mushrooms (or a combination of both)
  • 1 1/2 cups freshly grated Parmesan or Parmigiano-Reggiano cheese

Instruction

  • Preheat the oven to 375°F.
  • For the white sauce, bring the milk and garlic to a simmer in a medium saucepan, or heat it in your microwave in a glass liquid measure, and set it aside.
  • In a large saucepan, melt 1/2 cup (8 tablespoons or 1 stick) butter. 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 whisking 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 the white sauce over medium-low heat, stirring or whisking frequently, anywhere from 3 to 10 minutes, or until thick. Set aside.
  • To prepare the mushrooms, slice the mushrooms 1/4-inch thick, trimming stems if desired (I left them on). In a large 12-inch skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the mushrooms with a couple pinches of salt and cook for about 5 minutes, until they are tender and release some of their juices. Stir occasionally to make sure they cook evenly.
  • To assemble the lasagna, lightly coat with cooking spray the bottom and sides of a 9X13-inch baking dish. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top (I used 3 no-boil noodles for each layer without overlapping them - just laying them next to each other), then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 or so cup of the grated cheese.
  • Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of cheese.
  • Bake the lasagna for 45 minutes, or until top is browned and the sauce is bubbly. Remove from oven and let sit, lightly covered for 10-15 minutes before serving.