Ingredients
1 to 2 boxes Lasagna No-Cook noodles
4 cups milk
6 tbls flour
6 tbls butter
6 large portabella mushrooms
8 medium shallots
4 cloves garlic
1/4 cup italian salad (vinaigrette type)dressing
2lbs ricotta
1 tsp oregano
1/4 tsp thyme
1 lb(3 to 4 cheese blend)shredded italian cheese
1 lb shredded mozzarella
1 egg
1 cup fresh, chopped parsley
1/4 sheet cake pan - oiled
Preparation
Cheese sauce: *melt butter over low heat *add 4 cloves garlic and 4 shallots, sauté till soft and opaque. *remove from heat and gradually add flour to butter *gradually add milk *return to medium heat, (stir constantly) and bring to boil for 2 minutes. *remove from heat *put 1/2lb cheese blend on top and cover, DO NOT MIX -SET TO SIDE FOR 5 MINUTES - then stir, DONOT RETURN TO HEAT
Mushroom Filling: dice mushrooms finely chop 4 shallots pepper to taste 1 teaspoon salt Italian dressing Mix all ingredients and cook over low heat till mushrooms are slightly cooked. Drain off half of moisture.
Ricotta Filling ricotta 1/2 mozzarella 1 egg black pepper oregano chopped parsley salt
Assembly: *Pour 2 cups sauce in bottom of sheet cake pan *one layer of uncooked lasagna noodles *one layer of mushrooms(about 1/2 inch deep) *one layer of noodles *one layer of ricotta cheese mixture repeat layers until all fillings are used Pour 2 cups cheese sauce over top, top with additional grated Italian cheese mixture. Cook at 350 till bubbly (about 30 minutes) Let set for 5 minutes, cut and serve.
Bake in 350 degree oven
