Mushroom Lasagna With Gorgonzola Bechamel

• 1 tablespoon oil
• 1 shallot
• 1 green bell pepper
• 1 clove garlic
• 8 ounces cremini mushrooms
• dried oregano
• ground cumin
• salt
• 2 tablespoons butter
• 2 tablespoons flour
• 4 1/4 cups milk
• 3/4 cup gorgonzola cheese
• ground nutmeg
• 9 pasta sheets

1. Preheat the oven to 170 degrees Celsius.
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. 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. Add the butter to a saucepan to melt on medium heat.
5. Add the flour and stir until combined.
6. Add the milk slowly and whisk until it becomes smooth. Add enough milk to create a thin sauce.
7. Add the gorgonzola cheese and stir well. Remove from heat and set aside,
8. Add a thin layer of the sauce to the bottom of a baking dish.
9. Then a layer of lasagna noodles, and then layer of the mushroom mixture.
10. Repeat until you finish with a layer of noodles on top. Finish by topping the noodles with sauce.
11. Bake for 20 minutes. With 2 minutes to go, switch to broil to brown the top.

oil, shallot, green bell pepper, clove garlic, mushrooms, oregano, ground cumin, salt, butter, flour, milk, gorgonzola cheese, ground nutmeg, pasta sheets

Taken from www.yummly.com/recipe/Mushroom-Lasagna-with-Gorgonzola-Bechamel-518601 (may not work)