Home-style Mushroom Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons butter, divided
• 4 cups mushrooms, thickly sliced
• 1 (24 ounce) jar pasta sauce, divided
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups ricotta cheese
• 1 tablespoon fresh basil, chopped
• 2 cups mozzarella cheese, grated and divided
• 1/2 cup parmesan cheese, grated and divided
• 15 lasagna noodles, precooked to al dente

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 in a large frying pan, melt 2 tablespoons of the butter.
• 3 add the mushrooms and cook over medium-high heat until tender; drain.
• 4 stir together the mushrooms and 1 cup of the pasta sauce; set aside.
• 5 to make the bechamel sauce, melt the remaining butter in a small saucepan; add the flour, stirring to blend well.
• 6 add the milk, nutmeg and salt and cook over medium heat, stirring until thickened.
• 7 remove from the heat; set aside.
• 8 in a bowl, stir together the ricotta, basil, 1 cup mozzarella, 1/4 cup parmesan and 1 cup of the bechamel sauce.
• 9 to assemble, spread 1 cup of the remaining pasta sauce in the bottom of a 9" x 13" lasagna dish.
• 10 arrange a layer of 5 noodles over the sauce, overlapping slightly to the pan edges.
• 11 spread the ricotta mixture evenly over the noodles and repeat with another layer of noodles.
• 12 top with the mushrooms and last layer of lasagna noodles.
• 13 spread with the remaining pasta sauce, covering the noodles completely and drizzle with bechamel sauce.
• 14 top with the remaining mozzarella and parmesan.
• 15 cover with foil and bake for 35 minutes or until the noodles are tender.
• 16 remove the foil and bake for an additional 10 minutes or until golden.