Mushroom Lasagna with Bechamel Sauce
This mushroom lasagna is made with a creamy bechamel sauce and many different kinds of fresh mushrooms.
boxes no boil lasagna noodles
Barilla Oven Ready Lasagna Pasta
fresh grated Romano cheese
dried shitake mushroom
soaked, drained and stems removed
fresh grated nutmeg
Prepare the béchamel sauce.
Sauté the shallots and garlic in olive oil until soft and combine with the ricotta cheese in a separate bowl. Set aside.
Saute the fresh mushrooms in a teaspoon of olive oil until they just start to sweat. Remove from heat. You may have to do this in a couple batches to fit the mushrooms in the skillet.
Preheat the oven to 375 degrees.
Place a layer of bechamel sauce in the bottom of a lasagna pan.
Add a layer of noodles.
Spread the ricotta cheese mixture over the noodles and cover with the sliced tomatoes and one third of the mushrooms.
Cover with another layer of noodles and spread bechamel sauce over the top, reserving 1 1/2 cups for the top of the lasagna.
Top with the remaining mushrooms, the sliced mozzarella and 3/4 cup Romano cheese.
Add the last layer of noodles.
Top with the remaining bechamel sauce and Romano cheese.
Cover with aluminum foil and bake in the oven for 45 minutes.
Remove foil and bake an additional 15 minutes uncovered.
Remove from oven and let cool for 10-15 minutes and serve.
Heat the butter until melted and add the flour stirring until the mixture just starts to turn a VERY light brown.
Add the milk, a little at a time, constantly stirring, until a sauce is formed.
Continue stirring and bring to a boil; cook for about 10 minutes, stirring regularly.
Remove from heat and stir in nutmeg, salt and pepper. Set aside.