Mushroom Lasagna

[Milk Calendar]

Total: 3 cups of tomato sauce, 2 cups of mozzerella, 1/2 cup parmesan, 4 Tbs butter

Ingredients

Mushroom Layer

• 2 Tbs butter
• 4 cups thick sliced mushrooms
• 1 cup tomato sauce
• Saute mushrroms in butter until tender, strain and mix with tomato sauce.

Bechamel

• 2 Tbs butter
• 3 Tbs flour
• 2 cups milk
• 1/4 tsp nutmeg
• 1/2 tsp salt
• Make roux -> sauce

Ricotta Layer

• 2 cups ricotta
• 1 Tbs chopped basil
• 1 cup shredded mozzerella
• 1/4 cup parmesan cheese
• 1 cup bechamel
• Combine all together in a bowl

Directions

1. Spread 1 cup of tomato sauce in the bottom of a 13 x 9 dish.
2. Noodles -> Ricotta Layer -> Noodles -> Mushroom Layer -> Noodles
3. Completely cover with 1 cup of tomato sauce, drizzle remaining bechamel and top with 1 cup of mozzerella and 1/4 cup of parmesan.
4. Cover and bake @375 for 35 minutes, uncover and bake for another 10 minutes.