Mushroom and Cheese Lasagna
Mushroom and Cheese Lasagna is delicious vegetarian lasagna bake finished in 50 minutes. No boil lasagna noodles, mushrooms and cheese loaded version even Garfield would not resist!
Ingredients
- 15 no/boil lasagna flat sheets
- 2 Tbsp vegetable oil
- ¾ stick butter
- 2 Tbsp flour
- 2 ½ cup milk
- Salt, ground black pepper to taste
- A pinch of ground nutmeg
- 1.3 lb canned sliced button mushrooms, drained
- 0.44 lb Gorgonzola cheese, cubed
- 0.55 lb Gouda cheese slices
Instructions
-
In a pot, over medium heat, fry butter and flour. When slightly yellow, add milk, nutmeg, salt, and black pepper.
-
Whisk continuously until very smooth. Let it boil for two minutes.
-
Add Gorgonzola and mushrooms to the pot and gently combine until cheese is completely melted.
-
Preheat the oven to 180 C / 356 F.
-
Oil 11 x 7 inches baking dish and put 3 flat sheets of pasta to the bottom. Spread with 1/5 of the cheese mixture. Top with 2 -3 slices of Gouda.
-
Repeat to have 5 layers of pasta and finish with the layer of cheese mixture and Gouda on the top. Dust with parmesan cheese to taste.
-
When assembled, bake for 30 – 35 minutes, until golden brown.
-
Serve while still warm with your favourite side dish or salad.