Mushroom Lasagna Recipe

For the Mushroom Besciamella Sauce

1. In a large non-stick skillet melt the butter over medium heat.
2. Add the shallots and sauté until soft.
3. Add the mushrooms and sauté until soft.
4. Add salt and pepper to taste.
5. Stir in the flour and incorporate with the mushrooms, cook for 2 minutes.
6. Gradually mix in the simmering milk and stir to combine.
7. Stir continuously, when the sauce is creamy and smooth, turn off the heat and add the Parmigiano-Reggiano.
8. Taste for salt and pepper, cover and set aside.

Assembling

1. Preheat oven to 350°F.
2. Layer each 6” x 6” individual lasagna pan, or a 9” x 12” baking pan with a ladle of mushroom besciamella sauce and add a first layer of pasta.
3. Spread another ladle of the mushroom besciamella sauce on top of the pasta.
4. Add 2 tablespoons of mozzarella on top of the sauce and sprinkle with 2 tablespoons of Parmigiano.
5. Repeat the steps twice.
6. Top with the remaining grated parmesan and besciamella sauce.
7. Bake at 350° uncovered for 35 minutes or until bubbling.
8. Remove from oven and let rest for 15 minutes covered with foil.
9. Sprinkle the top with the chopped parsley and serve warm.