Lasagna with Portobello Mushrooms

Ingredients:

• 350 g dry lasagna sheets
• 4 cups whole milk
• 165g unsalted butter, divided
• 0.5 cups premium flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 0.7 kg portobello mushrooms
• 1 tbsp. freshly grated parmesan

Preparation:

1. Preheat oven to 190°C.
2. Bring a large saucepan of water to a boil, adding 1 tablespoon of salt and a splash of olive oil. Add the lasagna noodles and cook, stirring occasionally, for 10 minutes. Drain and set the lasagna aside.
3. To make the white sauce, bring the milk to a boil in a saucepan. Set aside. In a large saucepan, melt 8 tablespoons (110 g) of butter. Add the flour and cook over low heat, stirring constantly with a wooden spoon, for 1 minute. Pour in the hot milk. Add 1 tablespoon of salt, pepper to taste, and nutmeg. Cook over medium heat, stirring first with a wooden spoon and then with a whisk, for 3-5 minutes, until thickened. Set aside.
4. Trim the stems from the mushrooms and discard. Slice the caps into 0.5 cm thick slices. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large (30 cm) skillet. Once the butter has melted, add half the mushrooms, season with salt, and cook over medium heat for about 5 minutes, until the mushrooms are soft and have released some of their juices. If the pan is too dry, add a little more olive oil. Stir occasionally to ensure even cooking. Repeat with the remaining mushrooms and set them aside.
5. To assemble the lasagna, spoon some of the sauce into the bottom of an 8 x 12 x 2-inch baking dish and spread it out. Top with a layer of noodles, then add more sauce, followed by 1/3 of the mushrooms and 1/4 cup of grated Parmesan. Repeat the layering process twice more, adding noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce and sprinkle with the remaining Parmesan.
6. Bake the lasagna for 45 minutes, or until the top is golden brown and the sauce is heated through. Let the lasagna rest for 15 minutes and serve hot.