Wild Mushroom Lasagna

Salt to taste
Kosher salt
Good olive oil
Package of fresh egg noodles
4 cups of organic plain soy milk
12 tablespoons of organic soy butter
1/2 cup flour
1 teaspoon freshly ground black pepper
1 tablespoon ground nutmeg
1 1/2 pounds mushrooms
1 cup freshly ground Parmesan cheese
1 cup shredded mozzarella
White wine
Fresh basil chopped

Well, I have not written a new recipe in a week or more, because we were getting ready for our anniversary party and the big round up at the ranch.
Today I though I would tell you about my wild mushroom lasagna, because wild mushrooms are popping up everywhere here in Cambria.  This recipe is so luscious you will want to serve it for a holiday dinner.  I saw it on the Barefoot Contessa, but I made it more heart friendly by using organic soy products, and using fresh egg noodles (they are much thinner ).
First,  go pick your mushrooms.  If that is not possible, you can go on line and find a local mushroom farm or a good health food store.
Bring your mushrooms home and wipe the dirt off, now slice them thinly.
To make the sauce (it is a white sauce) bring 4 cups of organic plain soy milk to a simmer in a sauce pan. Then set it aside.  Melt 8 tablespoons of organic soy butter.  Add 1/2 cup of organic flour and cook over low heat stirring with a wooden spoon, until blended.  Poor the hot milk into the flour mixture.  Add 1 tablespoon of salt, 1 teaspoon of fresh ground pepper, 2 teaspoons of fresh ground nutmeg, and cook over med-low heat, stirring with a whisk,  for about 5 min. until thick.  Set off of heat.
Heat 2 tablespoons of olive oil and 2 tablespoons of soy butter in a large saute pan. When the butter is melted add mushrooms and a dash of salt.  Toss to make sure mushrooms cook evenly.  When they are cooked set aside.  Now add about 1/4 cup of white wine.
Spread some of sauce in the bottom of a 8 by 12 baking pan.Arrange the noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup of grated Parmesan cheese, and 1/3 cup of grated mozzarella cheese, and a hand full of fresh chopped basil.  Repeat 2 more times layering noodles, sauce, mushrooms, and cheese and basil.  Spread remaining cheese on top with a sprinkle of basil.
Bake for 45 minutes, or until the top is browned. Allow to sit at room temperature for 15 min. now serve with a big green salad.

Tell me what you think.

Love, Deb
                                                   This is Clara Rose waiting for some lasagna