If you make the recipe, let us know how it goes!
5 Tablespoons butter
1/4 cup flour
3 cups milk, heated
4 cloves garlic (1 smashed, 3 finely chopped)
1/2 pound lasagna noodles
2 large onions, chopped
Three 6-ounce packages portabello mushroom slices
1 bunch basil, stems discarded
1 cup heavy cream
1 1/4 cups grated parmesan cheese
1. Melt 3 tablespoons butter over low heat. Stir in flour and cook for 2 minutes. Whisk in hot milk, smashed garlic clove and 3/4 teaspoon salt. Bring to boil, while whisking, until thickened. Set aside.
2. Cook lasagna in salted water for 8 minutes. Drain and transfer to a bowl of cold water.
3. Preheat oven at 375 degrees. In a large skillet, melt the remaining 2 tablespoons of butter over low heat. Add the onions and chopped garlic and cook until softened. Stir in mushrooms and cook until softened (about 7 minutes).
4. Puree the basil leaves with the cream. Set aside 1/2 cup basil cream. Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
5. Grease a 9 x 13 inch baking dish and spread 1 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3 in the baking dish. Top with half of the mushroom mixture, a layer of noodles, then the remaining mushroom mixture and noodles. Combine the remaining garlic sauce and basil cream; spoon over top. Sprinkle with the remaining 3/4 cup parmesan.
6. Bake until golden, 40 to 45 minutes. Let stand for 15 minutes. And, hopefully you’ll get this: