Ingredients

• 1 (8 ounce) package lasagna noodles
• 1 lb mushroom, sliced (sometimes I use 1 1/2 lb mushrooms, because I love them!)
• 2 garlic cloves, minced
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1/4 cup plus 1 tbsp all-purpose flour
• 3 cups milk
• 1/2 cup fresh parsley, chopped and divided
• 1 (15 ounce) carton ricotta cheese
• 2 cups mozzarella cheese, shredded (8 oz)
• 1/2 cup parmesan cheese, grated

Instructions

1. Cook the lasagna noodles according to the package directions. Drain well and set aside.

2. Saute the mushrooms and garlic in melted butter in a large skillet over medium heat, stirring constantly, until tender. Stir in salt and lemon juice. Reduce the heat to low.

3. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add 1/3 cup of chopped parsley (not all the parsley, just 1/3 cup). Stir well.

4. Spread 1 cup of the mushroom mixture in a lightly greased 13x9x2 inch baking dish. Layer 1/3 of the lasagna noodles over the mushroom mixture. Spread 1/3 of the ricotta cheese evenly over the lasagna noodles. Sprinkle 1/3 of the mozzarella cheese over the ricotta cheese. Spread 1 cup of the mushroom mixture over the mozzarella cheese. Sprinkle with 1/3 of the Parmesan cheese. Repeat the layers twice. Sprinkle with the remaining parsley.

5. Cover and bake at 350 degrees for 30 minutes or until the lasagna is hot and bubbly. Let stand for 10 minutes before serving.