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PORTOBELLO
MUSHROOM LASAGNA
Ingredients
- Kosher salt
- Good olive oil
- ¾ lb dried lasagna noodles
- 4 C whole milk
- 12 T unsalted butter, divided
- ½ C all-purpose flour
- 1 tsp freshly ground black pepper
- 1 tsp ground nutmeg
- 1 ½ lb Portobello mushrooms
- 1 C freshly ground Parmesan
Directions
Preheat the oven to 375 degrees
F. Bring a large pot of water to a boil
with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook
for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk
to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the
butter in a large saucepan. Add the flour and cook for 1 minute over low heat,
stirring constantly with a wooden spoon. Pour the hot milk into the
butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and
nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and
then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the
caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons
of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan. When the
butter melts, add half the mushrooms, sprinkle with salt, and cook over medium
heat for about 5 minutes, until the mushrooms are tender and they release some
of their juices. If they become too dry, add a little more oil. Toss
occasionally to make sure the mushrooms cook evenly. Repeat with the remaining
mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some
of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer
of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup
grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and
Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the
remaining Parmesan.
Bake the lasagna for 45 minutes, or
until the top is browned the sauce is bubbly and hot. Allow to sit at room
temperature for 15 minutes and serve hot.
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