Mushroom Lasagna

This
recipe uses the usual noodles and cheeses that you would expect to use
for everyday lasagna, but the sauce is white, rich, and buttery, and
loaded with lots of sliced mushrooms!
Yield: 

8 servings
Ingredients: 

8 ounces lasagna noodles
1 pound sliced, fresh mushrooms
5 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup plus 1 tablespoon all purpose flour
3 cups milk
1/2 cup chopped parsley, divided
15 ounces ricotta cheese
2 cups (8 ounces) shredded mozarella cheese
1/2 cup grated parmesan cheese
Instructions: 

1. Cook lasagna noodles according to package directions; Drain well and set aside.

2. Saute mushrooms and garlic in melted butter in large skillet over medium heat, stirring constantly, until tender.

3. Stir in salt and lemon juice. Reduce heat to low. Add the flour,
and cook for 1 minute, stirring constantly. Gradually add milk; cook
over medium heat, stirring constantly, until mixture is thickened and
bubbly. Add 1/3 cup parsley, stirring well.

4. Spread 1 cup of the mushroom mixture in a lightly greased
9×13-inch baking dish. Layer 1/3 of lasagna noodles over mushroom
mixture. Spread 1/3 of mozzarella cheese over ricotta cheese. Spread 1
cup of mushroom mixture over mozzarella cheese. Sprinkly with 1/3 of
parmesan cheese. Repeat layers twice. Sprinkle with remaining parsley.

5. Cover and bake at 350 degrees for 30 minutes or until lasagna is hot and bubbly. Let stand for 10 minutes before serving.

This recipe is from Tammy’s Recipes.