Mushroom and Zucchini Lasagna

01 Jun Mushroom and Zucchini Lasagna

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Mushroom and Zucchini Lasagna
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Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Mushroom and Zucchini Lasagna
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Cook lasagna noodles according to package instructions and set aside
  2. In a pan on medium heat and the oil and 1 tablespoon of the butter and cook the shallots for about 4 minutes until tender then add in the garlic and cook another 2 minutes
  3. Next add in the mushrooms , zucchini and herbs with some salt and pepper and cook about 8 minutes and then take off the heat and set aside
  4. For the Bechamel sauce : In a pot on low heat add the other 3 tablespoon of butter and the flour and whisk a few minutes until blend together then slowly add in the milk whisking to get any lumps out and then add in the nutmeg and salt and pepper and continue to simmer for about 10 minutes until the sauce has thickened and then take off the heat ( make sure you whisk while it simmers )
  5. Last coat the bottom of a baking dish with some of the bechamel sauce and then start the layering : First the row of noodles- then the mushroom mixture - then some more bechamel sauce then about 1/4 of the shredded cheese and about 2 tablespoons of the parmesan cheese and then repeat that again - on the last layer top the noodles with the rest of the sauce and cheese and enjoy!!
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