Mushroom Lasagna

12 Lasagna Noodles, Oven Ready

2 pounds Crimini Mushrooms, sliced

1/2 medium size Sweet Onion, sliced

4-5 sprigs Thyme, leaves only

3 Garlic Cloves, chopped

2 Mozzarella Balls, thinly sliced, Bufala

1/4 cup Parmesan Cheese, grated

1 tablespoon Butter

2 tablespoons Olive Oil

Salt, Pepper, to taste

Sauce

4 tablespoons Butter

1/4 cup Flour

1 pint Half and Half

Pinch of Fresh Nutmeg

Salt, Pepper, to taste

Melt butter in a medium saucepan.  Add the flour and cook for one minute over low heat, stirring constantly.  Pour half and half into the butter-flour mixture.  Add salt, pepper, and fresh nutmeg, and cook over medium-low heat, stirring with a whisk for 3-5 minutes.  Set aside off the heat.

Preheat a skillet to medium-high heat, add butter and olive oil.  Add sliced onions, and saute for 3-4 minutes.  Add the sliced mushrooms, thyme, salt, and pepper, and saute for another 5 minutes.  Add the chopped garlic.  Set aside off the heat.

Preheat an oven to 375 degrees F. 

To assemble lasagna, spread some of the sauce in the bottom of a 8x8x2 inch baking dish.  Place 3 lasagna noodles overlapping them with one another, then sauce, then 1/3 of the mushroom mixture, then few slices of mozzarella.  Reap it two more times.  Top with final layer of noodles, sauce, and sprinkle with grated Parmesan cheese.  Bake covered for 30 minutes.  Uncover the lasagna and bake for another 10 minutes, until cheese is bubbly and hot.

Allow to sit for 15 minutes before slicing it.

Serves 4

*I buy my lasagna noodles at Trader Joe's.  They are short, so fit perfectly into 8x8x2 inch baking dish.  The best part is that you don't need to boil them, saves you tons of time.