portobello lasagne

This is a bit indulgent, but really wonderful when it's cold out. As you can see, I served it alongside some spring onion and kale and a salad with blood orange.
3 large portobello mushrooms
olive oil for cooking
4 Tbs butter
2 c whole milk
1/4 flour
1/4 tsp fresh nutmeg
3-4 sprigs fresh thyme
1/4 c or more grated parmigiano
1/2 lb lasagne pasta
Heat a skillet on medium/high heat. Slice the mushroom into thin slices and saute with the thyme in two batches. You will need a few Tbs olive oil for each batch. Salt and pepper each batch liberally. Set aside. While the pasta cooks, melt the butter into a sauce pan. Add the flour and stir for 1-2 min. Add the milk and whisk constantly until the mixture thickens. Add the nutmeg and salt and pepper.
Pour a small amount of the bechemel into a 8"x8" pan. Layer the pasta and mushrooms and more sauce so that you end up with two layers of mushrooms. Sprinkle the cheese on top. Bake at 350 for 35 minutes.