Portobello Mushroom Lasagna

Ingredients:

¾ lb dried lasagna noodles

4 cups whole milk

1 ½ sticks butter, divided

½ cup flour

1 teaspoon pepper

1 teaspoon ground nutmeg

1 cup grated parmesan cheese

Instructions

1. Heat oven to 375 degrees.

2. Cook off and drain lasagna noodles.

3. For white sauce: Heat milk. Melt one stick of butter in a large saucepan. Add flour and cook stirring constantly. Add hot milk, salt, pepper and nutmeg, blend with a whisk. Cook until thick and set aside.

4. Discard mushroom stems and slice mushrooms. Saute in olive oil.

5. To assemble: place some sauce the bottom of a 8x12 inch pan, place cooked lasagna on top of sauce, then 1/3 of themushrooms, ¼ cup parmesan, repeat twice more. Bake for 45 minutes.