White Mushroom Lasagna
Description
Even if you're not a traditional lasagna lover, you will love this cheesy lasagna. It just might be the best lasagna ever with it woodsy flavor and creamy white sauce.
Ingredients
2 lb. fresh mushrooms, combination of Cremini and white mushrooms
1 package dried mixed wild mushrooms
fresh thyme leaves, about 4 T.
1 T. olive oil
1 T. butter
3 large shallots, finely chopped
1/2 c. Marsala wine
3 T. flour
1 c. whole milk
1 c. half and half
2 c. ricotta cheese
2 eggs
salt
freshly ground black pepper
1/2 c. grated Parmesan cheese
8 oz. sharp white Cheddar cheese, grated
1 lb. fresh pasta, enough sheets for 4 layers
8 oz. Gruyere cheese, grated
Directions
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Preheat oven to 350 degrees.
Dust dirt off mushrooms; trim just the very ends off the stems. Slice mushrooms thickly.
Reconstitute dried mushrooms with water according to package directions; drain; rinse; roughly chop; set aside.
Heat a large saute skillet on medium-high heat; saute mushrooms and half of the fresh thyme leaves, in batches, stirring constantly until they have begun to lose their moisture and are nice, fragrant and browned. DON'T use oil or butter, the heat of the skillet will saute them and concentrate their flavor. You don't want mushy mushrooms. You may need to saute in three batches to not crowd the pan. It will take several minutes per batch. Transfer the mushrooms to a plate, along with the reconstituted dried mushrooms.
In the same skillet, heat olive oil and butter; saute shallots for a few minutes; add wine; let it bubble for 1 minute, scraping bits up from the bottom of the pan. When the liquid has reduced, sprinkle flour over the shallots; stir to combine for 1 minute.
Combine milk and half and half; add it to the skillet in a stream, stirring constantly. Whisk/ stir to combine; cook until sauce thickens. This will happen just as the temperature is coming to a boil; DON'T let it boil. Turn off heat. Add Cheddar cheese; sprinkle in the Parmesan cheese; stir to melt it. If sauce seems too thick, add a little milk. Season to taste with salt and pepper, if necessary.
Whisk together the Ricotta cheese and eggs; set aside.
To assemble the lasagna:
Spoon a little of the sauce across the bottom of a 9 x 13 casserole dish. Lay down a layer of pasta; scatter on a third of the mushrooms; spoon on a third of the ricotta cheese; spoon on one fourth of the sauce.
Add another layer of pasta, and repeat above layers. On the top layer of pasta, add the remaining sauce, spreading it evenly over the top; spred the Gruyere cheese evenly over the sauce.
Cover casserole loosely with aluminum foil, not allowing it to touch the cheese. Bake for 40 minutes or until it's bubbling and hot throughout. Place it under the broiler for 1 minute if wanting to get some color on the top.
Serve with the remaining fresh thyme scattered on the top.
8-10 servings.
To Make In Advance: This lasagna can be assembled in advance and refrigerated overnight. Bring it to room temperature before baking. It can also be frozen, baked or unbaked.