White Mushroom Lasagna

By John W

Ingredients

• 12 Lasagna noodles
• 2 cans cream of mushroom soup
• 15 oz ( 1 ½ cans ) of milk
• 1 lb Provel cheese grated
• 1 lb Monterrey Jack grated
• 1 cup grated Colby-Jack cheese
• 1 Tbl garlic salt
• 1 Tbl garlic powder
• 1 Tbl ground anise seed or ground fennel seed
• 1 Tbl Italian seasoning
• 1 Tbl olive oil
• 1/2 ½ lb sausage
• 1/2 ½ lb ground beef
• 2 lbs sliced mushrooms ( white or cremini )

Preparation

Step 1

Grate the Mont Jack and Provel cheeses then mix together

Par-boil the lasagna noodles 6-7 min. drain and rinse with cold water…set aside.

Brown the sausage and ground beef together breaking it into very small pieces as it cooks. Drain then set aside.

Sauté mushrooms in 1 T olive oil on med heat until mushrooms release moisture..about 4-5 min - then set aside

In a saucepan, heat mushroom soup with the milk. Gradually add in ½ lb of the grated cheese mixture until it melts into the sauce. Add garlic salt, garlic powder, ground anise, Italian seasoning into the sauce..mix then take off heat. ( should be consistency of a thick tomato sauce )

In a deep dish lasagna pan 9x13x2.5 (or bigger) cover the bottom with mushroom sauce – then add a layer of 4 noodles – add more sauce on top of noodles – add mushrooms – add ½ of remaining cheese mixture – add layer of 4 noodles – add more sauce on top of noodles - add ground meat – add remaining cheese mixture – add last layer of 4 noodles – add sauce to cover noodles – top with 1 cup co – jack cheese

Bake covered with foil @ 350F for 1 hr… let rest for 30 – 45 min after baking