Barefoot Contessa's Portabella Mushroom Lasagna

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I just tried this recipe when i was looking for something to make for lent and i love it! I love mushrooms and it's delicious in lasagna. It is from barefoot contessa at home cookbook.

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Steps

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Preheat oven to 375 degrees.

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Bring a large pot of water to a boil with 1 t salt and a splash of oil.

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Add the lasagna noodles and cook for 10 minutes , stirring occasionally.

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Drain and set aside.

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For the white sauce , bring the milk to a simmer in a saucepan.

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Set aside.

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Melt 8 t of the butter in large saucepan.

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Add the flour and cook for 1 minute over low heat , stirring constantly with a wooden spoon.

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Pour the hot milk into the butter-flour mixture all at once.

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Add 1 t salt , the pepper and nutmeg , and cook over medium-low heat , stirring first with the wooden spoon and then with a whisk , for 3-5 minutes , until thick.

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Set aside off the heat.

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Separate the mushroom stems from the caps and discard the stems.

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Slice the caps 1 / 4-inch thick.

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Heat 2 t of oil and 2 t of the butter in a large saute pan.

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When the butter melts , add half the mushrooms , sprinkle with salt , and cook over medium heat for about 5 minutes , until the mushrooms are tender and they release some of.

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Ingredients

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kosher salt, olive oil, lasagna noodle, whole milk, unsalted butter, all-purpose flour, fresh ground black pepper, ground nutmeg, portabella mushrooms, parmesan cheese