====== Wild Mushroom Lasagna ======
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===== Ingredients =====
  * 1 box no boil lasagna noodles
  * ▢ 2 tomatoes thinly sliced
  * ▢ 32 ounces fresh mushrooms sliced
  * ▢ 2 cups ricotta cheese
  * ▢ 4 ounces fresh mozzarella thinly sliced
  * ▢ 1 cup fresh grated Romano cheese
  * ▢ 4 shallots minced
  * ▢ 2 cloves garlic minced
  * ▢ Béchamel sauce (below)
== Bechamel Sauce: ==
  *     ▢ 4 cups whole milk
  *     ▢ ¼ teaspoon ground nutmeg
  *     ▢ 6 tablespoons butter
  *     ▢ 5 tablespoons flour
  *     ▢ ¼ teaspoon pepper
  *     ▢ 1 teaspoon salt
  *     ▢ 2 tablespoons butter
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 1 lasagna
  * [[https://www.wenthere8this.com/mushroom-lasagna/|Source]]

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===== Directions =====
  -     Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid. 
  -     Do the same process with the second batch of mushrooms.
  -     Preheat the oven to 375F degrees.
  -     Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Toss them with the mushrooms.
  -     Place a layer of bechamel sauce in the bottom of a 8x13" baking dish. Add a layer of noodles.
  -     Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese and mozzarella over the mixture and sprinkle with Romano.
  -     Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.
  -     Add the second half of the mushrooms and dollop with the ricotta cheese, then sprinkle with Romano.
  -     Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the Mozzarella cheese. 
  -     Cover with aluminum foil and bake in the oven for 45 minutes. Remove foil and bake an additional 15 minutes uncovered. 
  -     Remove from oven and let cool for 10-15 minutes. Slice and serve.

== Bechamel Sauce ==
  -     Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
  -     Add the milk, a little at a time, whisking constantly, until a sauce is formed. 
  -     Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.

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Expert Tips:
  *     The mushrooms must be cooked before adding them to the lasagna - otherwise there will be too much moisture. 
  *     Two skillets can be used to cook the mushrooms to save time.
  *     Uncovering the lasagna during the last 15 of baking allows the cheese to brown on top.
  *     Be sure to whisk constantly when adding the milk to the bechamel sauce to keep it from getting lumpy. Add the milk SLOWLY.
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{{tag>lasagna tomatoes mushrooms chanterelles ricotta mozzarella romano garlic bechamel milk butter flour}}
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