Recipe: White Lasagna (white sauce with mushrooms)

WHITE LASAGNA

8 oz uncooked lasagna noodles
3 tbsp butter
1 tsp lemon juice
1 lb fresh mushrooms, sliced
5 tbsp flour
1/2 tsp salt
1 tsp ground cayenne pepper
2 1/2 cups milk
1/2 cup minced fresh parsley
1 (1 lb) container cottage cheese
8 oz mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain.

Meanwhile, in skillet saute butter, lemon juice and fresh mushrooms for 6 about minutes.

Stir in flour, salt and cayenne pepper. Gradually stir in milk. Cook and stir until thickened. Stir in parsley.

Spread 1/2 cup of the mushroom sauce in (9x13-inch) baking dish. Make 3 layers each of the noodles, cottage cheese, mozzarella, Parmesan and remaining sauce.

Bake in 325 degree F oven 45 minutes. Let stand 15 minutes before cutting.

Makes 8 servings
Source: Sally J Christensen, Winfield, KS, 1983 in Favorite Recipes: 35 Years of Kansas Prizewinners from the Wichita Eagle