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"Hunger is the best sauce in the world."--Cervantes

Portobello Lasagna Recipe

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This recipe for Portobello Lasagna is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ lbs. fresh lasagna noodles
4 c. whole milk
12 tbsp. butter (1-1/2 sticks)
½ 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 ¼ Parmesan. Repeat 2 more times.

Bake 45 minutes at 375 degrees.

 

 

 

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