Baked Vegetable Lasagna

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9-12 fresh or dry lasagna noodles, cooked
2 Tbsp. olive oil
1 medium onion, very finely chopped
1 1/4 lb. tomatoes, fresh or canned, chopped
salt and freshly ground black pepper
1 1/2 lb. fresh mushroom, sliced fine

1/3 c. butter
2 cloves garlic
juice of 1/2 lemon
1 1/2 cups freshly grated Parmesan
4 1/2 cups béchamel sauce

Heat the oil and sauté onion until transparent. Add the chopped tomatoes and cook for 6-8 minutes, stirring often. Season with salt and pepper and set aside.

Heat 2 Tbsp. butter in skillet and sauté mushrooms. Cook just until they exude juices. Add garlic and lemon juice and season with salt and pepper. Cook until liquids have almost evaporated and mushrooms are starting to brown. Set aside.

Preheat oven to 400 degrees.

Assemble as follows: 1st layer on bottom of large buttered baking dish - Béchamel sauce, pasta, thin layer of mushrooms, sauce, parmesan cheese. 2nd layer should be pasta, thin layer of tomatoes, sauce, parmesan cheese. Repeat the alternating layers, ending with a layer of pasta coated with béchamel. Do not make more than 6 layers of pasta. Sprinkle with cheese and dot with butter.

Bake for 20 minutes. Remove from pan and allow to stand for 5 minutes before serving.

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