Mixed Mushroom Lasagna With Parmesan Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons minced garlic
• 3 teaspoons dried oregano
• 1 tablespoon dried basil
• 28 ounces canned crushed tomatoes
• 1 teaspoon red pepper flakes (more or less, to personal taste)
• 2 lbs fresh mushrooms, sliced ((mixed, such as crimini, portobello, shitakes, porcini, etc.)
• 1/3 cup dry wine
• 12 lasagna noodles (from 8 ounce package of no-boil such as barilla)
• parmesan cheese, sauce
• 1/4 cup grated parmesan cheese
• 1/3 cup flour
• 2 3/4 cups 1% low-fat milk
• 1/4 cup dry sherry or 1/4 cup wine
• 1/4 teaspoon ground nutmeg
• 3/4 cup grated fresh parmesan cheese
• 1 teaspoon butter
• salt and pepper

Recipe

• 1 preheat oven to 425º. spray a 13x9x2 inch glass baking dish with cooking spray. heat 1/2 teaspoon of olive oil in a large nonstick skillet over medium-high heat. add garlic and oregano and stir 30 seconds. add crushed tomatoes and 1/3 cup wine, basil, red pepper and bring to a boil. reduce heat and simmer until slightly thickened, about 6 minutes. season with salt and pepper to taste. set aside.
• 2 heat 1/2 teaspoons olive oil in another large skillet over med-high heat. add mushrooms, saute until mushrooms begin to release juices, about 9 minutes. season the mushrooms with salt and pepper. set aside.
• 3 spread 1/3 cup tomato sauce over bottom of prepared dish. arrange 3 lasagna noodles crosswise in dish. spread 3/4 cup parmesan sauce over. arrange 1/3 of the mushrooms over the sauce. spoon 1/2 cup tomato sauce over mushrooms. repeat layering 2 more times. top with 3 lasagna noodles, spread remaining parmesan sauce over. drizzle with remaining tomato sauce, and sprinkle with 1/4 cup parmesan cheese.
• 4 cover lasagna with foil. bake 20 minutes. uncover and bake until noodles are tender and top is golden, about 25 minutes longer. let stand 10 minutes.
• 5 for parmesan sauce:
• 6 whisk flour in a heavy medium sauce pan to remove any lumps, gradually add 1 cup milk, whisking until smooth. add remaining milk, wine or sherry, and nutmeg. whisk over medium heat until mixture thickens and boils, about 4 minutes. remove from heat. stir in parmesan and butter. season liberally to taste with salt and pepper.