Mushroom Lasagna

Ingredients

• 1 1/2 Tablespoons Kosher Salt
• 1 1/3 Tablespoons Olive Oil
• 1 1/3 Pound Lasagna Noodles
• 2 2/3 Cups Whole Milk
• 1/2 Cup Butter
• 1/3 Cup All-Purpose Flour
• 2/3 Teaspoon Salt & Freshly Ground Black Pepper
• 2/3 Teaspoon Ground Nutmeg
• 1 Pounds Portobello Mushroom Caps (Cleaned & Sliced)
• 2/3 Cup Freshly Ground Parmesan Cheese

Directions

1. Preheat the oven to 375 degrees.
2. In a large saucepan over medium-high heat, add water, 1 tablespoon of salt and bring to a boil. Add pasta and cook for 10 minutes, stirring occasionally. Drain pasta in a colander and set aside.
3. In a small saucepan over low heat, add milk and bring to a simmer. Remove the pan from heat and set aside.
4. In a large saucepan over low heat, add 1/2 cup of butter and stir until melted. Add flour and continue to stir until flour is incorporated about 1 minute. Pour the milk into the flour mixture and stir constantly until blended. Add 1/2 tablespoon salt, pepper, and nutmeg and use a whisk to mix for 3 to 5 minutes, until sauce thickens. Remove sauce from heat and set aside.
5. In a large skillet over medium-high heat, heat 2 tablespoons of butter and 1 tablespoon of oil. Add 1/2 pound of the mushroom caps and 1/8 teaspoon of salt. Saute until the mushrooms are tender, about 5 minutes. Repeat with the second batch of mushrooms. Remove from heat and set aside
6. In the bottom of a large casserole dish, spread some cheese sauce. Arrange a layer of pasta on top then another layer of sauce. Add the remaining mushrooms and sprinkle with a 2/3 cup Parmesan. Repeat with remaining ingredients, and top with a layer of noodles, and top with remaining sauce and cheese.
7. Bake the lasagna for 45 minutes, or until the cheese is golden brown & bubbly. Allow the casserole to rest for 15 minutes before serving.