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Here's everything you need for this rich and hearty mushroom lasagna. This recipe yields 8 servings, which is a good thing because it tastes so good it's bound to go fast!

Ingredients To Gather:

• 1 large onion

• 3 cloves garlic, minced

• 4 tablespoons Tillamook Unsalted Butter

• 6 ounces shiitake mushrooms, sliced

• 6 ounces crimini mushrooms, sliced

• 2 ounces chantarelles, chopped

• 2 tablespoons olive oil

The Cheese Layers:

• 1/4 cup Tillamook Unsalted Butter

• 1/4 cup flour

• 30 ounces ricotta cheese

• 1/3 cup whole milk

• 1 teaspoon dried thyme leaves

• 1 teaspoon dried rubbed sage

• 1/2 teaspoon dried oregano

• 1/4 teaspoon black pepper

• 1 teaspoon salt

• 3/4 pound Tillamook Medium White Cheddar, grated

The Lasagna Layers:

• 9 sheets dried lasagna noodles

• 1 lb crimini mushrooms, quartered

• 1 teaspoon olive oil on bottom of pan

• 1/4 teaspoon salt

• pinch black pepper

Directions To Follow:

Start by creating the mushroom layer. To do this, melt butter over medium-high heat in a large frying pan. Next, add the onion and garlic to the pan and saute in the butter until the garlic and onion are soft and you  can see through them. This should take about 5 minutes. Then, add the mushrooms and the olive oil. Saute until the mushrooms begin to shrink and have a wrinkly appearance. This usually takes about 10 minutes. When that's done, transfer the mushrooms  and onion to a small bowl using a slotted spoon. Next:

1. For the cheese layer, add 1/4 cup butter to the pan and allow it to melt. Add the flour, 1 tablespoon at a time, whisking constantly until a roux forms. Stir the roux in a large bowl with the ricotta cheese, milk, thyme, sage, oregano, black pepper, and salt. Set aside.
2. Toss the quartered crimini mushrooms with the olive oil and salt in a medium bowl and set them aside.
3. Preheat the oven to 375 degrees Fahreheit. Bring a large pot of water to a boil. Place some of the lasagna noodles in the water and allow to cook until slightly bendable, about 3 minutes, working in batches as necessary. Remove with tongs and place three to four of the noodles on the bottom of a roughly 9 x 13-inch rectangular casserole dish, keeping them in a flat even layer.
4. Spread 1/4 of the sautéed mushroom mixture over the noodles, then sprinkle with 1/4 of the grated cheddar cheese. Spread 1/4 of the ricotta mixture over the cheddar, then place 3 to 4 noodles in an even layer on top of the ricotta. Repeat until you have used all of the sautéed mushrooms, cheddar, and ricotta, but do not place noodles over the top and final layer of ricotta. Instead, evenly distribute the quartered mushrooms over the top and sprinkle with a pinch of black pepper. Place the pan on a baking sheet and place the baking sheet in the oven. Cook until the cheese is bubbly around the edges and the mushrooms on top have turned a deep brown and wrinkled, about 45 minutes.

We like this dish because it's veggie-friendly take on an Italian classic, but it still hearty enough to satisfy even the most voracious appetite. Whether you're a vegetarian or just a vegetable enthusiast, you'll appreciate the succulent, tempting flavors of this dish!

Article Source: Adventures In Cooking

Photo Source: Brown Eyed Baker

http://www.adventures-in-cooking.com/2015/11/mushroom-lasagna.html