Tuesday, November 13, 2012

2-on-Tuesday: Just Wild About Mushrooms Lasagna

This has nothing to do with the recipe.
I just thought it was funny!
We're at the beginning of the holiday season when you'll prepare more and consume more calories than you quite possibly have prepared and consumed all year long! So, let me just help you out...with more tasty calories! 

The first time I made this dish, my honey took one bite, nodded his head and declared, "Oh, yeah. This is what you'd serve to company." I knew I had a keeper! If you love mushrooms, you'll doubly love it!

Just Wild About Mushrooms Lasagna

Prepare Lasagna noodles to al dente.

Thick White Sauce:

  • 1 quart Milk, heated (Soy Milk will work)
  • 1 stick Butter (or Pressed Coconut Oil)
  • 1/2 cup All Purpose Flour

In a saucepan, heat the above ingredients over medium to medium-high heat until thickened. Then, add:

  • 1 tablespoon Salt
  • 1 teaspoon Pepper
  • 1/4 teaspoon Nutmeg

Saute sliced mushrooms. Tip: Too many mushrooms in saute pan will cause unwanted steam, instead saute to desired doneness in smaller batches.

  • 2 tablespoons Butter (or Pressed Coconut Oil)
  • 2 tablespoons Olive Oil
  • 2-4 fist-fulls of Mushrooms (I prefer to use 2 different varieties)

In a smaller, deep casserole dish, layer in order, the following:

  • Sauce
  • Noodles
  • Sauce
  • Mushrooms
  • Sprinkle Parmesan & Mozzerella Cheeses
  • (repeat)
  • Ending with noodles and cheese!

Bake at 375 degrees for 45 minutes. Serve with a side salad and a great bread!


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