Mushroom Lasagna With Gorgonzola Bechamel

1. 1

   Preheat the oven to 170 degrees Celsius.

2. 2

   Add the oil to a skillet on low heat. Add the shallot, bell pepper, and garlic and saute until softened, about 3 minutes.

3. 3

   Add the mushrooms and saute on medium heat for 5 to 7 minutes. Add a pinch each of oregano, cumin, and salt to taste.

4. 4

   Add the butter to a saucepan to melt on medium heat.

5. 5

   Add the flour and stir until combined.

6. 6

   Add the milk slowly and whisk until it becomes smooth. Add enough milk to create a thin sauce.

7. 7

   Add the gorgonzola cheese and stir well. Remove from heat and set aside,

8. 8

   Add a thin layer of the sauce to the bottom of a baking dish.

9. 9

   Then a layer of lasagna noodles, and then layer of the mushroom mixture.

10. 10

    Repeat until you finish with a layer of noodles on top. Finish by topping the noodles with sauce.

11. 11

    Bake for 20 minutes. With 2 minutes to go, switch to broil to brown the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.