Portobello Mushroom Lasagna

For my inaugural post I'll stick with a recipe I found online. Does that count? We paired it with an arugula blended salad (with oil, salt and lemon juice), pickled beets and a red wine, but I think a dry white would really top it off.

Ingredients
Kosher Salt
Olive oil (it's specified as "good olive oil" but I think we're all above that)
3/4 lb dried lasagna noodles
4 cups whole milk (we used skim and the only difference is that you might need to add a bit more flour)
12 T (1 1/2 sticks) unsalted butter, divided
1/2 C All-purpose flour
1 t freshly ground black pepper
1 t ground nutmeg
1 1/2 lb portobello mushrooms (it'll seem like a lot, but really go for it)
1 c freshly ground Parmesan

Preheat oven to 375.

Cook lasagna noodles for about 10 minutes.

For the white sauce, bring the milk to a simmer in a sauce pan and set aside. Melt 8 tablespoons of butter in a large sauce pan. 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 tablespoon salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with a spoon and then with a whisk for 3-5 minutes until thick. Set aside off heat.

Slice mushroom caps 1/4" thick and simmer with a bit of salt in a mixture of oil and butter for about 5 minutes, until the mushrooms are tender and they release some of their juices. Add oil as necessary.

To assemble the lasagna spread some of the sauce in the bottom of a baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat that procedure two more times layering noodles, sauce, mushrooms, and parmasan. Top with a final layer of noodles and sauce and sprinkle with remaining parmasan.

Bake lasagna for 45 minutes or until the top is browned.

Recipe courtesy of foodnetwork.com, "Barefoot Contessa at Home"