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

Steps

1. Preheat oven to 425 degrees. Lightly grease a large rimmed baking sheet.
2. In a large bowl, combine mushrooms with shallots, rosemary, sage and thyme.
3. 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.