If you are a mushroom lover like I am, your going to like this simple White Lasagna recipe…
Psst..you can find this baby in Gooseberry Patch’s new 101 Hearty Recipes
You start by boilin’ up a box of lasagna noodles per the box instructions…
Meanwhile in a large skillet near you, melt up 3 Tablespoons of butter.
Truth be told, I like to use my Cuisinart Saute Skillet
Add in 16 oz of sliced mushrooms…
And, 1 teaspoon of lemon juice and saute until the shrooms are golden.
Add in 1/4 cup of flour…
1 teaspoon of salt
and 1/8 teaspoon Cayenne Pepper and blend until smooth.
Gradually add in 2 1/2 cups milk and stir constantly until sauce thickens.
Then add in 2 Tablespoons of fresh parsley- chopped…. Mmmm… LOVE fresh parsley!
Now that the sauce is done, pour half of it into a large casserole dish.
And begin layering noodles…
and then some ricotta or cottage cheese. (Psst… I also add some fresh black pepper)
Continue layering and then top with remaining sauce.
Then top with 1/2 cup grated parm… I was out of fresh, so I used the powdered stuff.
Bake at 350 degrees for 45 minutes and then let stand for 15 minutes.
Then dig in!
It was quite yummy, however, next time we will probably add in some of Heather’s awesome fresh pork sausage — it would be a great addition to this recipe.
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Ingredients
- 8 oz Lasagna Noodles- uncooked
- 3 T Butter
- 1 t Lemon Juice
- 16 oz Sliced Mushrooms
- 1/4 Cup All Purpose Flour
- 1 t Salt
- 1/8 t Cayenne Pepper
- 2 1/2 Cup Milk
- 2 T Fresh Parsley
- Pepper to taste
- 16 oz Ricotta or Cottage Cheese
- 1/2 Cup Grated Parm
Instructions
- Prepare lasagna noodles.
- Melt butter in a sauce pan.
- Add juice and mushrooms. Cook until golden.
- Add flour, salt and cayenne pepper and gradually add in the milk.
- Stir constantly until sauce thickens.
- Pour half of the sauce in the bottom of the pan and layer noodles, then ricotta.
- Repeat noodles and ricotta until the pan is filled. top with remaining sauce and sprinkle parm on top.
- Bake at 350 for 45 minutes.
- Let set for 15 minutes, then serve.
