Mushroom Portobello Recipe

Make the Béchamel Sauce

In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux.

Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the sauce thickens and coats the back of a spoon (about 5-7 minutes).

Add nutmeg, salt, and black pepper. Mix well and remove from heat. Set aside.

Prepare the Mushroom Filling

In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent (about 5 minutes).

Add minced garlic and sliced Portobello mushrooms. Cook for additional 5-7 minutes until mushrooms are tender.

Season with salt and black pepper. Mix well and remove from heat. Set aside.

Assemble the Lasagna

Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of Béchamel sauce on the bottom.

Layer 4 lasagna noodles over the sauce, followed by half of the mushroom filling, a third of the mozzarella, and a layer of Béchamel.

Repeat the layering with another 4 noodles, remaining mushroom filling, another third of mozzarella, and Béchamel.

Finish with the last 4 noodles, remaining Béchamel sauce, and top with shredded Gouda and remaining mozzarella.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Remove from the oven and let it cool for 10 minutes. Garnish with fresh basil leaves before serving.