Wild Mushroom, Kale and Pea Lasagna
YIELD: 6-8 SERVINGS PREP TIME: 20 MINUTES TOTAL TIME: 45 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE
1 (10 ounce) package gluten-free brown rice lasagna noodles 2 tablespoons olive oil 1 large yellow onion, skin removed and finely diced 1 pound wild mushrooms, thinly sliced (combination of portobello, chanterelle, oyster and shitake) 1 (9 ounce) bag fresh kale, roughly chopped 3 cloves garlic, minced 1 cup frozen green peas 1 teaspoon salt 1/3 cup cornstarch 3 cups milk, divided 3 cups grated Parmesan cheese, divided 2 cups grated Gruyere cheese, divided 1½ teaspoons nutmeg 1½ teaspoons garlic powder Salt, to taste 1. Prepare gluten-free lasagna noodles according to package instructions. Drain and set aside.
2. Preheat oven to 400 degrees F. Lightly grease a 1-quart glass baking dish with non-stick spray. Set aside.