Tired of having normal lasagna? Switch it up and have this spicy mushroom lasagna instead!
Category
Entre
Servings
12
Prep Time
20 minutes
Cook Time
1 hour
Ingredients
Salt
Olive oil
3/4 lb dried lasagna noodles
12 Tbsp unsalted butter, divided
1/2 cup all purpose flour
1 tsp black pepper
1 tsp ground nutmeg
Elijah's Xtreme Original Roasted Pepper Hot Sauce
1 1/2 lbs portobello mushrooms
1 cup grated parmesan cheese
Directions
Preheat oven to 375F. Bring a large pot of water to a boil with 1 Tbsp salt and a splash of oil. Add lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- In a saucepan, bring the milk to a simmer. Set aside. Melt 8 Tbsp of butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly. Pour the hot milk into the butter-flour mixture all at once. Add 1 Tbsp salt, pepper, nutmeg, and Elijah’s Xtreme Original Roasted Pepper Hot Sauce and cook over medium-low heat stirring first with a wooden spoon and then a whisk for 3-5 minutes until thick. Set aside, off heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps ¼ inch thick. Heat 2 Tbsp of oil and 2 Tbsp of butter in a large pan. When the butter melts, add half the mushrooms, sprinkle with salt and cook over medium heat for about 5 minutes. Toss occasionally. Repeat with the remaining mushrooms and set aside when all cooked.
In a large baking dish, spread some of the white sauce in the bottom. Arrange a layer of noodles on top, then more sauce, then ⅓ of the mushrooms and a ¼ cup of grated parmesan. Repeat 2 more times. Top with a final layer of noodles and sauce and sprinkle with the remaining parmesan.
Bake for 45 minutes and let cool for 15 minutes. Serve and enjoy!