Gina's Creamy Mushroom Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes, drained
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 1/2 cups half-and-half
• 1/2 cup Parmesan cheese, grated
• 12 lasagna noodles, cooked according to package directions
• 3 cups shredded mozzarella cheese

Directions

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook until the onion is softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.
3. Stir in the basil, oregano, thyme, salt, and pepper, and cook for 1 minute. Add the tomato sauce and diced tomatoes, and reduce the heat to low. Simmer for 5 minutes.
4. In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually add the half-and-half and whisk until the sauce is thickened, about 5 minutes.
5. Stir in the Parmesan cheese. Add the sauce to the mushroom mixture and stir to combine. Simmer over low heat for 5 minutes.
6. Spread 1/2 cup of the mushroom sauce in the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles over the sauce. Spread 1/3 of the remaining mushroom sauce over the noodles, and sprinkle with 1 cup of the mozzarella cheese. Repeat the layering twice more, ending with the remaining cheese.
7. Cover the lasagna with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes more, or until the cheese is melted and bubbly.
8. Let the lasagna stand for 10 minutes before serving.

Interesting Facts

• Lasagna originated in Italy, but is now popular all over the world.
• Mushrooms are a great source of iron and other vitamins and minerals.
• Half-and-half is a combination of equal parts of whole milk and light cream.