Bring a large pot of water with 3 tablespoons of salt and 1 tablespoon of oil to a boil. Add the lasagna and cook for 10 minutes. Drain and set aside.
For the white sauce, bring the milk to a boil in a pot, then remove from heat. In another pot, melt 1 stick of butter, add the flour, and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Add the hot milk and mix. Season with salt, pepper, nutmeg, and using a whisk, beat while continuing to cook for 5 minutes until thickened. Remove from heat.
Remove the stems from the portobello mushrooms and slice the caps.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a skillet. Add the mushrooms, season with salt, and cook for 5 minutes.
To assemble the lasagna, place some of the white sauce in a 18 x 20 cm baking dish. Place a layer of lasagna over the sauce, then more sauce, then 1/3 of the mushrooms and 1/4 cup of Parmesan cheese. Repeat this step 2 more times, and in the final layer, place lasagna, sauce, and the remaining Parmesan cheese.
Bake the lasagna for 45 minutes or until the top is golden and bubbling. Remove from the oven and allow to cool for 10 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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