Mushroom Lasagna

Ingredients

• 3/4 pound dried lasagna noodles
• 4 tablespoons olive oil, divided
• 4 cups whole milk
• 1 large garlic clove, minced
• 3/4 cup unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 1/2 pounds cremini or portobello mushrooms, stems removed, sliced 1/4-inch thick
• 1 cup grated Parmesan

Directions

1. Set the oven to 375 degrees F, then get a large pot of salted water going on the stove. Once it reaches a boil, drop in the noodles and cook them as the package instructs. Tip the noodles into a colander to drain, then coat them with the olive oil so they stay separate instead of turning into one pasta brick.
2. Add the milk and minced garlic to a medium saucepan, set it over medium heat, and let it come to a gentle simmer. In another saucepan over medium heat, melt 1/2 cup (1 stick) of butter, then whisk in the flour. Lower the heat to low and keep whisking as it cooks for 1 minute. Still whisking, drizzle in the milk little by little. Once the milk is all in and the sauce looks smooth, season it with 1/2 teaspoon salt plus the black pepper and nutmeg. Raise the heat to medium-low and continue cooking, stirring now and then, until the sauce thickens, 3 to 5 minutes. Take the pan off the heat.
3. Set a large skillet over medium heat and warm 2 tablespoons of olive oil with 2 tablespoons of butter. Add about half of the mushrooms, sprinkle with salt, and cook, stirring here and there, until they give off some moisture and begin to brown. Scoop those mushrooms out and keep them nearby. If the pan looks dry, add another tablespoon of olive oil and butter, then cook the remaining mushrooms the same way.
4. With a large spoon, slick the bottom of an 8 by 12-inch baking dish with some of the sauce. Lay down 1 layer of lasagna noodles, then add a few spoonfuls of sauce, 1/3 of the mushrooms, and 1/4 cup of grated Parmesan. Do that layering 2 more times. Finish with a layer of sauce and the last 1/4 cup grated Parmesan on top.
5. Slide the baking dish into the oven and bake until the sauce is bubbling and the top has browned. Give it a few minutes to settle before you cut in. Taste and adjust with salt and pepper.