"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Portobello Lasagna Recipe

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This recipe for Portobello Lasagna, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karin Gregg, PM, Cadence
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
lbs. fresh lasagna noodles
4 c. whole milk
12 tbsp. butter (1-1/2 sticks)
c. flour
1 tsp. ground pepper
1 tsp. nutmeg
1-1/2 lbs. Portobello mushrooms
1c. freshly grated Parmesan

Directions:
Directions:
Preheat oven 375 degrees.

White sauce:
Bring milk to a simmer and set aside. Melt 8 Tablespoons butter. Add flour, cook 1 minute over low heat, stirring constantly w/wooden spoon. Pour hot milk into the butter/flour mixture all at once. Add 1 Tbsp. salt, add pepper and nutmeg, cook over med-low heat, stirring first with a wooden spoon, then a whisk for 3-5 minutes until thick. Set aside off the heat.

Mushrooms:
Slice mushrooms. Heat 2 Tbsp. oil and 2 Tbsp. butter. Add half of the mushrooms, sprinkle with salt, cook over medium heat for 5 minutes or until tender. (If your pan is big enough you can cook them all at once, otherwise, do half at a time).

Assembly:
In the bottom of 9 x 11 dish, spread some of the sauce, layer of noodles, more sauce, then 1/3 mushrooms and Parmesan. Repeat 2 more times.

Bake 45 minutes at 375 degrees.

 

 

 

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