by Laura Montana

Created on: December 20, 2010

Mushroom Lasagna with White Sauce

This recipe is a family favorite, traditionally made for holiday meals. It is a special occasion in itself. This meal is just as good when reheated as a leftover (if there is any left!) as it is when it first comes out of the oven. Try serving it with cranberry sauce; the flavors compliment one another very well.

Use large white mushrooms rather than small ones to save on prep time. The lemon juice will keep the mushrooms from darkening. Use the larger amount of cheese called for (or more) if you are a family of cheese lovers.

You will need:

8 ounces lasagna noodles (these can be cooked or can be the kind that do not require pre-cooking)

3 tablespoons margarine

1 pound mushrooms, sliced

1 teaspoon lemon juice

¼ cup flour

1 teaspoon sea salt

2 ½ cups milk

1/3 cup minced parsley (optional)

1 pound cottage cheese

8 to 10 ounces mozzarella cheese, grated

½ to ¾ cups grated Parmesan cheese

Cook the lasagna noodles according to package directions unless you are using the no-cook noodles.

Melt margarine in a large skillet. Add the mushrooms and lemon juice. Saute until mushrooms are limp and give up their liquid, stirring every so often so they don‘t stick. Sprinkle the flour and sea salt over the mushrooms, then stir so the flour can absorb the liquid in the skillet. Slowly stir in the milk. Cook and stir until mixture has thickened. Add parsley if you like.

Spread about one quarter of the mushroom mixture in a square casserole dish. Make three layers each of noodles, cottage cheese, mozzarella, Parmesan, and mushrooms, adding a little extra Parmesan on the top. Bake at 325 degrees for 45 minutes. Allow the lasagna to stand for 15 to 20 minutes before serving. This will serve six.

Learn more about this author, Laura Montana.
Click here to send this author comments or questions.