Portabella Lasagna With Basil Cream

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 tablespoons butter
• 1/4 cup flour
• 3 cups milk, heated
• 4 garlic cloves, 1 smashed 3 finely chopped
• salt
• 1/2 lb lasagna noodle
• 2 large onions, chopped
• 3 (6 ounce) packages portobello canned mushroom slices (or 2 pounds whole, stemmed and sliced)
• 1 bunch fresh basil, stems discarded
• 1 cup heavy cream
• 1 1/4 cups parmesan cheese, grated
• pepper

Recipe

• 1 in a medium saucepan, melt 3 tablespoons butter over low heat. stir in the flour and cook for 2 minutes. slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. bring the garlic sauce to a boil and cook, whisking, until thickened, about 5 minutes. set aside.
• 2 in a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. drain and transfer to a bowl of cold water.
• 3 position a rack in the center of the oven and preheat to 375°. in a large skillet, melt the remaining 2 tablespoons butter over low heat. add the onions and chopped garlic and cook until softened, about 5 minutes. stir in the mushrooms and cook until softened, about 7 minutes.
• 4 using a food processor, puree the basil leaves with the cream. set aside 1/2 cup basil cream. stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
• 5 grease a 9-by-13-inch baking dish and spread 1 cup reserved garlic sauce on the bottom. drain the lasagna noodles and lay 3 in the baking dish. top with half of the mushroom mixture, a layer of noodles, then the remaining mushroom mixture and noodles. combine the remaining garlic sauce and basil cream; spoon on top. sprinkle with the remaining 3/4 cup parmesan.
• 6 bake until golden, 40 to 45 minutes. let stand for 15 minutes.