20 minutes to prepare35 minutes to cook
7-9 servings
Ingredients:
2 ounces Dried Porcini Mushrooms
5 tablespoons Butter
3/4 cup Flour
6 cups Milk
Sea salt and black pepper to taste
1 cup Parmigiano, grated
4 tablespoons Extra Virgin olive oil
2 cloves Garlic
1 & 1/2 tablespoons chopped parsley
1 box Oven Ready Lasagna
SOAK mushrooms in water for 30 minutes.
MELT butter in a pan, stir in flour and cook for 3 minutes.
BOIL milk and stir milk in the flour/butter mixture and simmer for 3 minutes. Season with salt, pepper and 3/4 cup of Parmigiano.
SAUTE oil and finely chopped garlic in a separate pan. Add drained and chopped mushrooms, sauté for three minutes.
STIR the mushrooms and parsley in the sauce.
LAYER the lasagna in a 13 x 9 baking dish starting and finishing with sauce. Sprinkle with remaining cheese.
BAKE in oven for 35 minutes at 375.
TIP: Great with white wine.
