Portobello Mushroom Lasagna

From the Kitchen of Ileana (my wonderful, wonderful mom-in-law)....I don't like Mushrooms so I'll be omitting that and making some changes...but I LOVED the taste of the sauce. Ileana is careful about keeping things healthy and always has great alternatives to recipes...check this one out.

Portobello Mushroom Lasagna

3/4 lb lasagna noodles (about 12)
4 cups whole milk ( I used 2 cups skim milk and 2 cups fat free half and half)
12 TBS unsalted butter (1.5 stick -divided)- I use Smart Balance sticks
1/2 cup flour
1 tsp pepper
1 tsp ground nutmeg ( you don't have to use it if you don't like it)
1 1/2 lbs portobello mushrooms
1 cup parmesan

Preheat the oven to 375º
Bring a large pot of water to boil, add salt ( I did not) and some oil. Cook the lasagna noodles for about 10 minutes. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 TBS ( 1 stick) of butter in a large sauce pan. Add the flour and cook for 1 minute over low heat stirring constantly. Pour the hot milk into the butter flour mixture all at once. Add 1 TBS salt ( I added much less) the pepper and nutmeg and cook over medium heat stirring with a spoon and then with a whisk for 3 to 5 minutes, until thick. Set aside of the heat.
Heat 2 TBS olive oil and 2 TBS of butter in a large saute pan. When the butter melts add half of the sliced mushrooms, sprinkle with salt ( you don't have to) and cook over medium heat for about 5 minutes, until tender. Repeat with the remaining mushrooms and set aside.
To assemble the lasagna, spread some of the white sauce on the bottom of a 9x13 pan. Arrange a layer of noodles on top, then more sauce, then one third of the mushrooms, and 1/4 cup parmesan. Repeat two more times, layering noodles, sauce, mushrooms and parmesan. Top with a final layer of noodles and sauce and sprinkle with parmesan. Bake for 45 minutes or until top is browned and the sauce is bubbly and hot. Allow to sit a room temperature for 15 minutes before cutting.

If you make it ahead of time, assemble the lasagna and keep refrigerated until the day you are ready to serve. Bake for an additional 10 minutes (55 minutes)