Portobello Mushroom Lasagna
By: Sutton Rizzo Ingredients: Kosher salt Good olive oil 3/4-pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan 1. Preheat the oven to 375 degrees…
