Shaker Gourmet: Portabella Lasagna

I came across the original recipe for this while hunting for something different to make for dinner last week. After reading through the recipe and reviews, this is what I came up with:

Portabella Lasagna
4 Barilla No-Boil Lasagna noodles
2.5 cups milk
7 tablespoons unsalted butter, divided
1/2 tsp kosher salt
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 tablespoon olive oil
1 1/2 pounds portabella mushrooms, stemmed & chopped into chunks
1 cup freshly ground parmesan
8 slices provolone cheese
1/2 cup Chardonnay + splash (appx 1 tablespoon)
3 cloves garlic, minced
1 bunch fresh spinach leaves

--Preheat the oven to 375 degrees.

--For the sauce: bring the milk to a simmer in a saucepan or heat in microwave. Set aside. Melt 5 tablespoons of the 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 salt, the pepper, splash of wine, and nutmeg; and cook over medium-low heat, stirring with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

--Heat 1 tablespoon of oil and 2 tablespoons of the butter in a large saute pan. When the butter melts, add the mushrooms and cook over medium heat for about 2 minutes, until the mushrooms start to become tender. Add 1/2 cup wine and garlic. Toss occasionally to make sure the mushrooms cook evenly and let cook on low simmer briefly in wine & garlic, appx 5 minutes.

To assemble the lasagna:

*spread some of the sauce in the bottom of an 8x8 baking dish
*put two of the lasagna noodles on top
*then some parmesan
*then 1/2 of the mushrooms (pulled out of skillet with slotted spoon!)
*all of the spinach
*4 slices provolone
*sauce
*2 more noodles
*parmesan
*rest of mushrooms
*last 4 slices provolone
*rest of sauce
*parmesan

--Bake the lasagna for 40 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit for 15 minutes and then serve.

(Original recipe here) The original recipe calls for whole milk but I used 2% and it turned out just fine. You can, of course, use regular lasagne noodles and not the no-boil sort--you just have to add the extra cooking step for them in. I just like the convenience of the no-boil sort.

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