Ham And Mushroom Lasagna - cooking recipe

Ingredients

Bechamel Sauce
4 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup minced onion
1/4 cup oil
2 medium tomatoes, seeded and chopped
4 tablespoons chopped fresh parsley
3 cups sliced mushrooms
12 lasagna noodles
2 cups bechamel sauce
2 lbs ham, cut into thin strips
2/3 cup grated parmesan cheese or 2/3 cup asiago cheese
butter

Preparation

Prepare bechamel sauce: Melt butter in a saucepan, add the flour and stir until smooth.
Slowly add the milk, stirring constantly.
Season with salt and peppr.
Continue cooking until thickened.
Cover and set aside.
Saute onion in oil, add tomatoes and parsley.
Cook over moderate heat until liquid has evaporated.
Add the mushrooms, salt and pepper; mix well and set aside.
Preheat oven to 350.
Cook noodles according to package directions.
Butter a 9 X 13 baking dish.
Place a layer of noodles in the bottom of the dish, followed by a layer of half the mushroom mixture.
Drizzle 1/2 cup bechamel sauce and then add a layer of ham and sprinkle with parmesan cheese.
Repeat the layers and top with a layer of noodles.
Pour the remaining 1 cup of bechamel on top and dot with butter.
Bake uncovered 25-30 minutes until hot and bubbly.