best lasagna

I stumbled upon this recipe in a rushed end of the work day ‘what are we going to eat for dinner tonight’ google search. I love mushrooms and the idea of lasagna reached out and hugged me. You know, the way warm carbs and cheese can do (don’t worry mom, there was a side of broccoli involved!). This is a true, made from scratch recipe that is surprisingly easy and impressive to boot. When we opened the oven the smell was ridiculous and even as I was eating it,  I  wanted to ask “who made this? it’s so good!” Its definitely not traditional lasagna, devoid of any ricotta cheese or marinara. But give it a chance, because I guarantee that this is the new lasagna for me and there’s no looking back.

white mushroom lasagna
adapted from the

1 box dried lasagna noodles (in a 9×13 pan I used 9 noodles)
4 cups whole milk
12 tbs (1½ sticks) unsalted butter
½ cup flour
pounds mushrooms, sliced (portabella, cremini, white, baby bella… whatever you want)
freshly ground parmesan cheese
1 tsp freshly ground black pepper
olive oil
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
    **save time and a pan: skip cooking the noodles with those new noodles that can go straight into the oven, still cheap and at every grocery store
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside.
  • Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and cook over medium-low heat, stirring with a whisk for 3 to 5 minutes or until thick. Set aside off the heat.
  • Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.


  • Spread some of the sauce in the bottom of a9 x 13 glass baking dish. Arrange a layer of noodles on top, then more sauce, then half of the mushrooms, and sprinkle with grated Parmesan. Repeat again, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with parmesan.
  • Bake for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

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