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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.

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


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

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.

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).

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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