Side Pannel
Mushroom Lasagna
Mushroom Lasagna
- Recipe Submitted by maryjosh on 11/07/2017
Ingredients List
- 1 package lasagne noodles (gluten free for gluten free)
- 2 tablespoons butter
- 4 cups sliced mushrooms (portabello, shiitake, etc)
- 2 servings Bechamel Sauce (gluten free for gluten free)
- 2 cups parmigiano-reggiano (grated)
Directions
Cook the noodles as directed on the package. (Add a splash of oil to the water to prevent sticking.)
Saute the mushrooms in the butter.
Preheat the over to 375 degrees F.
Spread some of the bechamel sauce on the bottom of an 8 inch by 8 inch baking dish. Place a layer of noodles on top, then more sauce, then a third of the mushrooms, and 1/4 cup of the grated parmigiano-reggiano. Repeat 2 more times. Top the final layer of noodles and sauce, and the remaining parmigiano-reggiano.
Bake the lasagna for about 45 minutes. The top should be a bit browned the sauce should be bubbling.
Allow to sit at room temperature for 10 or so minutes and serve hot.
Saute the mushrooms in the butter.
Preheat the over to 375 degrees F.
Spread some of the bechamel sauce on the bottom of an 8 inch by 8 inch baking dish. Place a layer of noodles on top, then more sauce, then a third of the mushrooms, and 1/4 cup of the grated parmigiano-reggiano. Repeat 2 more times. Top the final layer of noodles and sauce, and the remaining parmigiano-reggiano.
Bake the lasagna for about 45 minutes. The top should be a bit browned the sauce should be bubbling.
Allow to sit at room temperature for 10 or so minutes and serve hot.
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