Vegetarian Lasagna With Mushrooms

Ingredients

• 1 box no boil lasagna noodles
• 2 tomatoes (thinly sliced)
• 32 ounces fresh mushrooms (sliced)
• 2 cups ricotta cheese
• 4 ounces fresh mozzarella (thinly sliced)
• 1 cup fresh grated Romano cheese
• 4 shallots (minced)
• 2 cloves garlic (minced)
• Béchamel sauce ((below))
• 4 cups whole milk
• 1/4 teaspoon ground nutmeg
• 6 tablespoons butter
• 5 tablespoons flour
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons butter

Instructions

1. 1

   Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid.

2. 2

   Do the same process with the second batch of mushrooms and set the cooked mushrooms aside.

3. 3

   Preheat the oven to 375°F degrees.

4. 4

   Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Add the mushrooms back in and toss to combine.

5. 5

   Place a layer of bechamel sauce (see below) in the bottom of a 9x9" baking dish. Add a layer of noodles.

6. 6

   Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese (half of it) over the mixture and sprinkle with half the Romano.

7. 7

   Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.

8. 8

   Add the second half of the mushrooms and dollop with the remaining ricotta cheese, then sprinkle with remaining Romano cheese.

9. 9

   Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the remaining Mozzarella cheese.

10. 10

    Cover with aluminum foil and bake in the oven for 45 minutes. Remove foil and bake an additional 15 minutes uncovered.

11. 11

    Remove from oven and let cool for 10-15 minutes. Slice and serve.

12. 12

    --- Bechamel Sauce ---

13. 13

    Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.

14. 14

    Add the milk, a little at a time, whisking constantly, until a sauce is formed.

15. 15

    Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.