Portabella Lasagna With Basil Cream

• 5 tablespoons butter
• 14 cup flour
• 3 cups milk, heated
• 4 garlic cloves, 1 smashed 3 finely chopped
• salt
• 12 lb lasagna noodle
• 2 large onions, chopped
• 3 (6 ounce) packagesportobello canned mushroom slices (or 2 pounds whole, stemmed and sliced)
• 1 bunch fresh basil, stems discarded
• 1 cup heavy cream
• 1 14 cups parmesan cheese, grated
• pepper

1. In a medium saucepan, melt 3 tablespoons butter over low heat.
2. Stir in the flour and cook for 2 minutes.
3. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt.
4. Bring the garlic sauce to a boil and cook, whisking, until thickened, about 5 minutes.
5. Set aside.
6. In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes.
7. Drain and transfer to a bowl of cold water.
8. Position a rack in the center of the oven and preheat to 375.
9. In a large skillet, melt the remaining 2 tablespoons butter over low heat.
10. Add the onions and chopped garlic and cook until softened, about 5 minutes.
11. Stir in the mushrooms and cook until softened, about 7 minutes.
12. Using a food processor, puree the basil leaves with the cream.
13. Set aside 1/2 cup basil cream.
14. Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
15. Grease a 9-by-13-inch baking dish and spread 1 cup reserved garlic sauce on the bottom.
16. Drain the lasagna noodles and lay 3 in the baking dish.
17. Top with half of the mushroom mixture, a layer of noodles, then the remaining mushroom mixture and noodles.
18. Combine the remaining garlic sauce and basil cream; spoon on top.
19. Sprinkle with the remaining 3/4 cup parmesan.
20. Bake until golden, 40 to 45 minutes.
21. Let stand for 15 minutes.

butter, flour, milk, garlic, salt, lasagna noodle, onions, mushroom, fresh basil, heavy cream, parmesan cheese, pepper

Taken from www.food.com/recipe/portabella-lasagna-with-basil-cream-270107 (may not work)