Mushroom Lasagna

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This stuff is better than mac n cheese comfort food!!! Made this just to try it out myself and after altering it just a tad from the Cooking light recipe I found...well it turned out magnificent and it made two pans...One of those pans I froze for a later date!

You do however need time to prepare this dish. Its not a throw together like you might wish but it is well worth the time and effort!

Ingredients:

1 1/2 C boiling water

2 oz dried mushrooms of mixed variety ( i found these at Target)

2 T of butter

2 T olive oil

1 1/4 cup chopped shallots (about 4)

1 package of chopped baby bella mushrooms

1 tsp salt

1/2 tsp pepper

1T of thyme ( I like fresh from the herb garden but dried works too!)

6 cloves of garlic

3/4 C white wine

4 oz of 1/3 less fat cream cheese

2 T chopped chives

3 C 2% milk

almost 1/4 C of all purpose flour

no boil lasagna noodles ( I found great whole wheat ones at Target)

1 cup of parmesean/ mozzeralla mixed cheese

Heat oven to 350.

Put the dried mushrooms into the cup of boiling water. cover them and let rest for about 30 min.  Strain them through a cheesecloth or something similar and save the juices. I actually used my gravy separater becasue it has a strainer on top. 

melt butter in pan . throw in shallots, baby bella mushrooms and salt and pepper. Saute till browned and add 3 of the chopped garlic cloves and the thyme. let saute for 1 minute then add the white whine and let reduce just a bit. Scrape the pan and loosed all those brown bits. Then remove from heat and add cream cheese and chives. ( I used green onions instead of chives sometimes)  Add the reserved mushrooms and stir this all up an set aside.

In a new pan heat oil and the other 3 chopped garlic cloves and saute them for a bit. Add the reserved mushroom juices and little salt and pepper. stir flour and milk together really well and add to the pan and stir with a wisk. this mixture will start to thicken just slightly.Turn off the heat when it starts to thicken.

Now get two pans (unless you plan to feed a big group). I used to small square cake pans (the disposable ones) and you spray with cooking oil. Then put a layer of the white sauce down. Place noodles in one layer on top of that then put a layer of mushroom mixture and keep repeating this process. pour leftover white sauce over top noodles and put the cheese all on top and then I pressed this down just a tad so i could make sure everything was level and submerged properly. Then you place it in the oven for 45 min or until that cheese is all brown and bubbly!

Remove and let set for about 5min. Slice and enjoy!!!

(note if you do the two pan thing then you only bake one and cover the other and let it get cool. then you can place it in the freezer for another time!!)