Wild Mushroom Lasagna

[Guest guest]

Wild Mushroom Lasagna

 

1 pound lasagna noodles

2 tablespoons olive oil

2 shallots, minced

2 garlic cloves, minced

2 large onions, chopped

1 pound mushrooms (cremini, porti, shiitake or a

combination), sliced

salt to taste

freshly ground black pepper

2 sprigs fresh thyme, or 1/2 teaspoon dried

2 cups low-fat ricotta cheese

1 egg

pinch of nutmeg

3 cups basic tomato sauce or spaghetti sauce,

homemade, jarred or canned

1 cup shredded low-fat mozzarella cheese

1/2 cup breadcrumbs (I use Italian seasoned)

4 tablespoons freshly grated Parmesan cheese

 

 

 

 

1. Bring a large pot of well-salted water to a boil

and prepare a large bowl of ice water. Add the lasagna

noodles to the boiling water and cook until they are

just al dente. Drain and plunge the noodles into the

ice water to cool them quickly. Drain again and lay

the noodles out on paper towels.

 

2. Heat the olive oil in a large akillet over

medium-high heat. Add the shallots, onions, garlic and

mushrooms. Season with salt, pepper and thyme and cook

until the mushrooms are browned on the edges. Set the

mushroom-onion mixture aside in a strainer to allow

the excess liquid to drain. Remove and discard the

thyme sprigs.

 

3. In a medium bowl, mix the mushroom-onion mixture

with the mozzarella cheese. In a separate bowl, mix

the ricotta cheese, egg, salt, pepper and nutmeg

together.

 

4. Preheat the oven to 325°F.

 

5. Cover the bottom of a large baking dish (at least 2

inches deep) with a thin coat of tomato sauce. Line

the dish with a single layer of lasagna noodles.

 

6. Spread 1/3 of the ricotta mixture over the noodles.

Cover the ricotta with 1/3 of the mushroom-onion

mixture, sprinkle with a few tablespoons of

breadcrumbs and add another layer of noodles. Continue

layering the ricotta, mushroom-onion mixture,

breadcrumbs and noodles two more times. Pour the

remaining tomato sauce over the last layer of noodles.

 

 

7. Cover with foil and bake for 35 to 45 minutes.

Remove the foil, sprinkle the Parmesan over the top

and continue to bake until the lasagna is brown and

bubbly around the edges of the dish, about 5 minutes

more. Let stand for at least 15 minutes before cutting

into squares and serving.

(This can be baked in advance, stored in the

refrigerator for up to 2 days and reheated before

serving.)

 

 

 

 

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