Barefoot Contessa's Portabella Mushroom Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• kosher salt
• olive oil
• 3/4 lb dried lasagna noodle
• 4 cups whole milk
• 12 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 lbs portabella mushrooms
• 1 cup freshly grated parmesan cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 bring a large pot of water to a boil with 1 t salt and a splash of oil.
• 3 add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
• 4 for the sauce, bring the milk to a simmer in a saucepan; set aside.
• 5 melt 8 t (1 stick) of the butter in large saucepan.
• 6 add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
• 7 pour the hot milk into the butter-flour mixture all at once.
• 8 add 1 t salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
• 9 set aside off the heat.
• 10 separate the mushroom stems from the caps and discard the stems.
• 11 slice the caps 1/4-inch thick.
• 12 heat 2 t of oil and 2 t of the butter in a large (12-inch) saute pan.
• 13 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.
• 14 if they become too dry, add a little more oil.
• 15 toss occasionally to make sure the mushrooms cook evenly.
• 16 repeat with the remaining mushrooms and set all the mushrooms aside.
• 17 to assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
• 18 arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated parmesan cheese.
• 19 repeat two more times, layering noodles, sauce, mushrooms and parmesan.
• 20 top with a final layer of noodles and sauce, and sprinkle with the remaining parmesan.
• 21 bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
• 22 allow to sit at room temperature for 15 minutes and serve hot.