mushroom cheese lasagna
Cuisine: Italian
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
  • 30g dried bolete mushrooms (or any wild mushrooms)
  • 250g white button mushrooms, stems removed
  • 250g cremini mushrooms, stems removed
  • 1 ½ tablespoons olive oil
  • 1 shallot, diced
  • 2 eggs
  • 1 cup Parmesan cheese, divided
  • 3 tablespoons chopped parsley
  • 500g ricotta
  • 450g shredded mozzarella, divided
  • 800g basil tomato sauce
  • Pre-cooked lasagna sheets
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
Instructions
  1. Soak the dried bolete mushrooms in warm water for 15 minutes. Drain and dry. Cut into smaller pieces if needed. Cut each white button and cremini mushroom in half, then thinly slice.
  2. Heat a large skillet over medium-high heat. When hot, add all the mushrooms and let them sweat until they release all their liquid, stirring often, about 8 to 10 minutes. When the liquid evaporates, add the olive oil and the diced shallot. Sauté the mushrooms for 5 more minutes until the shallot softens. Set aside to cool.
  3. Preheat oven to temperature stated on the lasagna package. Grease a large rectangular Pyrex.
  4. In a large mixing bowl, whisk the egg. Add the chopped parsley, ricotta, 400g mozzarella and ¾ cup Parmesan. Mix to combine with a wooden spatula.
  5. Pour 6 tablespoons of tomato sauce in the Pyrex and spread evenly across the bottom. Top with a layer of lasagna sheets. Spread evenly across the lasagna a layer of the cheese mixture. Liquify the tomato sauce with a bit of water and mix half of the tomato liquid with the mushrooms. Top the layer of cheese with an even layer of mushrooms mixed with the tomato sauce. Repeat the same process with three more layers of lasagna sheets. End the layers with sheets of lasagna.
  6. In a small saucepan over medium heat, melt the better stirring constantly so that it doesn't burn. Add the flour and mix with a wooden spoon to combine. Add the milk and whisk until the sauce thickens, about 10 minutes.
  7. Pour the white sauce over the lasagna. Pour the remaining tomato sauce over the lasagna. Sprinkle the top with the remaining Parmesan cheese and mozzarella.
  8. Cook for the time stated on the lasagna package, generally 20 to 30 minutes.
Notes
CAN BE MADE IN ADVANCE: You can assemble and bake the lasagna in advance. To reheat, simply cover the Pyrex in foil paper and heat for 10 minutes in a preheated oven to 320°F/160°C.
FREEZER-FRIENDLY: You can prepare the lasagna in advance and freeze it prior to cooking.
Recipe by Savormania at http://www.savormania.com/en/mushroom-cheese-lasagna/