Measurements

• 1 cup 1
• 2 tablespoons All Purpose Flour
• 1/4 teaspoon Black Pepper
• 2 tablespoons Butter
• 2 cloves Garlic
• 12 Lasagna Noodles
• 2 cups Mozzarella Cheese
• 3 cups Mushrooms
• 1/4 teaspoon Nutmeg
• 2 tablespoons Olive Oil
• 1/2 cup Parmesan Cheese (dairy-free)
• 1/4 teaspoon Pepper
• 1 teaspoon Salt
• 1 Yellow Onion

Preparation Method

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to the package instructions.
• Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until translucent.
• Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
• In a separate saucepan, melt the butter over medium heat.
• Stir in the all-purpose flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the 1% milk, ensuring there are no lumps.
• Continue to cook until the sauce thickens.
• Season the sauce with salt, black pepper, and nutmeg.
• Remove from heat.
• In a baking dish, spread a thin layer of the sauce on the bottom.
• Place a layer of lasagna noodles on top.
• Add a layer of the mushroom mixture, followed by a layer of mozzarella cheese.
• Repeat the layers until all ingredients are used, finishing with a layer of sauce and a sprinkle of Parmesan cheese on top.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
• Let the lasagna cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.