16stripslasagna noodles (also referred to as strips oven ready), more or less
½-¾cupthick white sauce (homemade or store bought)
HOMEMADE WHITE SAUCE
1tablespoonbutter
¾cup+ 2 tablespoons milk
1tablespoonflour
1pinchsalt
Instructions
In a large pot add the oil, garlic, mushrooms and ⅓ cup of water, cook on low-medium heat until the mushrooms start to become tender and water has evaporated, then add the tomato puree, remaining water, parsley, basil, salt and pepper, continue to cook low-medium until thick, approximately 30 minutes. Stirring often.
Pre-heat oven to 350F / 180C.
In a medium baking dish spread 2-3 spoonfuls of sauce on the bottom of the pan, cover with a layer of lasagna noodles, then spread with sauce, drizzle with some white sauce, top with ⅓ of the cubed mozzarella, ¼ of the grated fresh Parmesan and continue for 4 layers. The last layer omit the mozzarella and white sauce, sprinkle with just Parmesan cheese. Bake for approximately 20-25 minutes, let sit 5-10 minutes before serving. Enjoy!
HOMEMADE WHITE SAUCE
In a medium pot over medium heat melt the butter then add the flour and salt, whisk to combine, add the milk slowly and continue to stir until thickened. Remove from heat.
Notes
If you can't find oven ready lasagna noodles then you can use the regular kind that needs to be boiled first. Cool completely then store in an airtight container in the refrigerator for 3-5 days. To reheat the whole lasagna, place in an oven safe dish, cover with foil and reheat until desired temperature. For individual slices, pop into the microwave and warm until heated through.To freeze, cover lasagna with plastic wrap then aluminum foil. Freeze for up to 3 months. When ready to bake, remove plastic wrap and foil. Bake covered for around 90 minutes and then uncover for another 15-30 minutes or until lasagna is heated through. To prevent a ceramic or glass pan from shattering, either bring it to room temperature first or place in a cold oven so it warms up as the oven preheats.