Four Cheese Wild Mushroom Lasagna
Description
Whether you are a vegetarian or are just enjoying a meatless Monday, you will fall in love with this lasagna. Meat isn't needed with the wild mushrooms, four cheeses, creamy sauce and lasagna noodles.
Ingredients
2 lb. wild mushrooms, cleaned and sliced (mix of shiitakes, oyster mushrooms, and cremini)
2 shallots, thinly sliced, about 1/2 c.
1½ t. chopped fresh rosemary
1½ t. chopped fresh sage
1½ t. chopped fresh thyme
6 T. unsalted butter, divided
1/4 c. extra-virgin olive oil
salt and freshly ground black pepper
2 lb. ricotta cheese, preferably fresh (If using the commercial kind, drain in a colander lined with paper towels for a few minutes to remove some liquid)
1/2 c. freshly grated Parmigiano-Reggiano, divided
1 lb. fresh mozzarella, cut into small cubes
1 lb. imported Italian Fontina, coarsely shredded
3 T. all-purpose flour
3 c. whole milk
pinch freshly grated nutmeg
15 curly lasagna noodles, cooked and cooled
Directions
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Preheat oven to 425 degrees. Lightly grease a large rimmed baking sheet.
In a large bowl, combine mushrooms with shallots, rosemary, sage and thyme.
In a microwave safe bowl, heat 3 T. butter with olive oil until melted; pour over the mushrooms; season with salt and pepper; toss to combine.
Spread mushrooms and shallots on the baking sheet; roast in the center of the oven, stirring once or twice, until golden, about 30 minutes; reduce heat to 375 degrees.
In a medium bowl, combine ricotta with 1/4 c. Parmesan; season with salt and pepper.
In another bowl, combine mozzarella, Fontina and remaining Parmesan cheeses.
Béchamel sauce:
In a medium saucepan, melt the remaining 3 T. butter; whisk in flour; cook over moderately high heat, whisking constantly, until lightly golden and fragrant, about 3 minutes. Whisk in milk; cook, whisking constantly, until bubbling and thickened, about 8 minutes. Add nutmeg; season with salt and pepper.
Spread 1/2 c. béchamel sauce on the bottom of a 9 x 13 inch baking dish; arrange 5 noodles, overlapping in the dish; dollop half of the ricotta mixture, spreading in an even layer; top with half of the mushrooms.
Top with one third of the cheese mixture; drizzle one third of the remaining béchamel sauce. Repeat with another layer with 5 more noodles; the remaining ricotta mixture; the remaining mushrooms; half of the remaining cheese mixture; half of the remaining béchamel. Top with the remaining 5 noodles; béchamel and cheese.
Cover loosely with foil; bake 30 minutes. Uncover; bake until golden and bubbling, 20 - 25 minutes.
Let rest 20 minutes before cutting into squares.
Serve.
12 servings.