wild mushroom lasagna

serves 6

olive oil
1 lb cremini (baby portabella) mushrooms
1 lb mixed wild mushrooms (shitake, oyster, porcini, etc.)
1 lb lasagna noodles
1 jar marinara sauce
3 tbsp all purpose flour
3 cups milk
2 cloves garlic, minced
1 tsp dried thyme
dash nutmeg
2 cups shredded low fat mozzarella cheese
1 cup shredded parmesan or asiago cheese

Preheat oven to 350 degrees. Cook pasta according to package directions; strain and toss with small amount of olive oil so they don't stick together. Heat 1/4 cup oil over med-hi heat in a large saucepan. When oil begins to smoke, add mushrooms and let brown (do not stir frequently). Meanwhile, heat 2 tbsp olive oil over medium heat in a saucepan and add flour, one tablespoon at a time, stirring to combine and cooking for 5 minutes. Slowly whisk in milk until smooth. Lower heat to medium-low and stir in nutmeg and salt and pepper to taste. Add garlic and thyme to mushrooms and stir, cooking for another few minutes, then turn off heat. Stir 1 cup mozzarella and all parmesan into milk sauce, a handful at a time, stirring to melt cheese. Remove from heat. Place mushrooms in food processor and process a few times until chopped (no not overchop!)

Pour a few tablespoons of cheese sauce in the bottom of a lasagna dish so noodles don't stick. Layer lasagna noodles, mushroom mixture, and cheese sauce until all are used up, ending with cheese sauce. Sprinkle remaining mozzarella on top and bake for 30-40 minutes or until cheese on top is brown and bubbly.