"A family favorite! One of our boys suffered from reflux from infancy on, so we avoided any meals containing tomatoes, or other acidic foods. Hence, mushroom lasagna (and yes, pizza with a white sauce, too!) became a staple item menu item. Feel free to make this three layers in a smaller pan, mix up the cheese (Parmesan and Romano) and mushrooms to suit your tastes. Pretty easy recipe to change around. And as noted below, make this with additional liquid and forget the noodles and you have a fantastic cream of mushroom soup."
1 lb lasagna noodles
½ onion, diced
2 lbs assorted mushrooms (portabella, shitake, button), sliced
2 tbsp olive oil
4 Tbsp butter
½ C all-purpose flour
4 C milk, divided
1 tsp salt
2 Tbsp parsley
1 tsp thyme, dried
½ tsp nutmeg, ground
2 C grated Parmesan cheese OR 2 C Shredded Italian 5 Cheese (pkg)
1. In large pot of boiling water, cook lasagna noodles, until tender but firm, 10-12 minutes. Drain and set aside.
2. In large skillet, heat oil over med-high heat. Add onion and cook until translucent, about 5 minutes.
3. Add mushrooms and cook, stirring occasionally, until liquid is extruded, about 5 minutes. Pour off excess, leave approx. 1 Tbsp (eye ball it). Cook about 10 minutes, until reduced.
4. Stir in butter. Sprinkle flour over top, stirring until combined. It will be lumpy. Add 2 C of milk, stirring to combine. Keep stirring until thickened, then add additional 2 C of milk, stirring to combine.
5. Add salt, thyme, parsley and nutmeg and stir until thickened, about 5 minutes. (A bonus, add 2 C of stock and you’ve made yummy cream of mushroom soup!)
6. Assemble lasagna by spreading a thin layer of mushroom sauce on bottom of 9x13 greased pan.
7. Arrange a layer of noodles. Add about ½ of sauce on top, then 1 cup cheese.
8. Repeat one time, ending with cheese.
9. Cover with foil, bake at 350 for 40 minutes.
10. Remove foil and bake until brown, about 7 minutes. Let sit at room temperature for 10 minutes, then slice and serve.