Creamy Portobello & Sundried Tomato Lasagna

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 2 cloves Garlic
  • 2 tsp Marjoram, dried
  • 4 Portobello mushroom caps
  • 1 package Spinach, frozen
  • 1 cup Sundried tomatoes
  • 1 Yellow onion, small

• Pasta & Grains

  • 1 box Oven ready lasagna noodles

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 pinch Nutmeg
  • 1 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter, salted
  • 1 1/2 cups Havarti cheese
  • 2 tbsp Heavy cream
  • 1 1/2 cups Mozzarella cheese
  • 2 cups Ricotta cheese
  • 3 cups Whole milk

Found on aburstofbeautiful.com

Description

Ingredients

• ¼ cup salted butter
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 4 portobello mushroom caps, washed, gills removed, sliced
• 1 cup sundried tomatoes, chopped
• ¼ cup all-purpose flour
• 3 cups whole milk
• 2 tbsp heavy cream (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp pepper
• 1 pinch of nutmeg
• 1 box oven-ready lasagna noodles
• 2 cups ricotta cheese (smooth preferred)
• 1 package frozen spinach, thawed and drained
• 1½ cups mozzarella cheese, shredded
• 1½ cups Havarti cheese, shredded
• 1 tsp dried oregano

Directions

• Preheat oven to 350 degrees F.
• Melt butter in a large non-stick skillet. Sautee onions, garlic, mushrooms and sundried tomatoes until onions are translucent.
• Add in all-purpose flour and cook for about 1 minute.
• Slowly add in milk and cream, stirring constantly until it comes to a boil. Continue to stir until sauce starts to thicken. Add salt, pepper, oregano and basil and continue stirring until sauced has thickened.
• Coat the bottom of a 9x13 pan with a layer of sauce. Top with a layer of lasagna noodles; ½ of the ricotta cheese; ½ of the spinach; ⅓ of the cheese mixture.
• Repeat this to create a second layer.
• Top with noodles, remaining sauce, and remaining cheese. Sprinkle with dried oregano.
• Cover with foil and bake for 45 minutes. Uncover and continue baking for an additional 10 minutes.
• Let cool 10-15 minutes before cutting and serving.