Mushroom Lasagna with Bechamel Sauce

Another recipe from closetcooking.com.

Ingredients:
1 package lasagne noodles
2 tablespoons butter
4 cups sliced mushrooms (portabello, shiitake, etc)
2 servings Bechamel Sauce
2 cups parmigiano-reggiano (grated)

Directions:
1. Cook the noodles as directed on the package. (Add a splash of oil to the water to prevent sticking.)
2. Saute the mushrooms in the butter.
3. Preheat the over to 375 degrees F.
4. Spread some of the bechamel sauce on the bottom of an 8 inch by 8 inch baking dish. Place a layer of noodles on top, then more sauce, then a third of the mushrooms, and 1/4 cup of the grated parmigiano-reggiano. Repeat 2 more times. Top the final layer of noodles and sauce, and the remaining parmigiano-reggiano.
5. Bake the lasagna for about 45 minutes. The top should be a bit browned the sauce should be bubbling.
6. Allow to sit at room temperature for 10 or so minutes and serve hot.

Bechamel sauce
is the basic French white sauce and it is simple to make.

Ingredients:
2 tablespoons butter
2 tablespoons flour*
1 cup milk
1/2 teaspoon nutmeg (optional)
salt and pepper to taste (optional)

Directions:
1. Heat the butter in a small sauce pan over medium-low heat until melted.
2. Add the flour and stir until smooth.
3. Add the milk and stir until smooth.
4. Add nutmeg, salt and pepper.
5. Reduce heat to low and cook for 5 minutes.
*For a thin sauce use 1 tablespoon of flour and butter.
For a thick sauce use 3 tablespoons of flour and butter