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“Using no boil lasagna, this lasagna can be done and ready for the table in just a couple of hours.”
1hr 45mins
1 lasagna

Ingredients Nutrition


  1. 1. Make white sauce. Melt butter in sauce pan, add flour and stir well to mix. Add milk/chicken stock (or regular milk) to butter/flour mixture and whisk constantly over medium heat until thickened (about 10 minutes). Turn off heat.
  2. 2. Add salt, pepper, nutmeg, garlic, parsley and herbs to sauce. Cover and set to side.
  3. 3. Preheat oven to 375 or 350 is using cast iron 9x13 baking dish.
  4. 4. In a deep saute pan, add 1 T olive oil, add leeks or shallots and soften, do not brown. When soft, remove from heat and place in a bowl and set to side. Using same pan, add sliced mushrooms and 2 T olive oil on medium heat, cover until juices start to release, remove lid and slightly brown edges. Stir in leeks or shallots. Remove from heat.
  5. 5. Mix ricotta cheese and two cups parmesan cheese and two eggs. Mix well.
  6. Assemble:
  7. Spray non-stick to bottom of pan. Coat bottom with about 1/4 cup white sauce. Layer four noodles to cover bottom, spread 1/2 C sauce, 1/3 mushroom mix, 1/3 of ricotta mix, 1/3 of mozarella and repeat twice more ending with layer of noodles on top. Pour over remaining sauce. Sprinkle asiago cheese all over the top and any remaining mozarella.
  8. Cover with Non-Stick Aluminum foil lightly. Cook on middle rack for 40 minutes, uncover cook for 20 minutes or golden brown and bubbling. Let sit for at least 15 minutes before slicing. 8 Large servings or 12 medium servings.

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