This lasagna is cheesy and delicious and perfect for a weeknight dinner!
ROASTED WILD MUSHROOM LASAGNA
1 pound cremini mushrooms (cut in half)
1 pound shiitake mushrooms (stems removed, cut in half)
3 Portobello mushrooms (stems and gills removed, cut into 1/2-inch slices)
4 cloves garlic (in the skin)
1 bunch thyme
1 bunch fresh oregano
4 tablespoons butter
1/4 cup shallot (finely chopped)
1 tablespoon fresh thyme leaves
2 teaspoons fresh oregano
1/4 cup Hunt’s® tomato paste
4 cans Hunt’s® diced tomatoes (14.5 ounces each)
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk (heated)
1 cup Parmigiano-Reggiano (freshly grated)
1/2 teaspoon nutmeg (freshly grated)
1 cup ricotta cheese
1 lemon (finely zested)
1/4 cup Parmigiano-Reggiano (freshly grated)
2 balls fresh mozzarella cheese (thinly sliced or shredded, 8 ounces each)
1 pound lasagna pasta
1 cup Parmigiano-Reggiano (freshly grated, plus more to serve)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 375ºF.
On a baking sheet, add the mushrooms, garlic cloves, thyme and oregano. Season with salt and pepper and drizzle with extra-virgin olive oil. Place in the oven to roast until golden brown, about 30 minutes. Remove and set aside to cool. Discard thyme leaves and peel the skin away from the garlic. Mash the garlic slightly. To a large bowl, add the mushrooms and garlic and stir to combine. Set aside.
For the Tomato Sauce: Place a medium saucepan over medium heat. Add the butter, shallots, thyme and oregano, and season with salt and pepper. Sauté for 4-5 minutes, or until translucent. Add the tomato paste, stir to combine, and cook for 2 minutes. Add the diced tomatoes and bring to a simmer. Cook until thickened, about 15 minutes. Remove from heat and set aside.
For the Béchamel Sauce: Place a medium saucepan over medium heat. Add the butter. Once melted, add the flour and cook, stirring frequently, until golden, about 5 minutes. Slowly add the warm milk, whisking vigorously, until combined and there are no lumps. Bring to a boil and reduce heat to a simmer. Cook, stirring frequently, until thickened, about 10 minutes. Add the cheese and nutmeg, and season with salt and pepper. Stir to combine. Remove from heat and set aside.
For the Ricotta Mixture: in a medium bowl, add the ricotta, lemon zest and Parmigiano-Reggiano, and stir to combine. Season with salt and pepper. Set aside.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 3 minutes less than package instructions. Drain the noodles and transfer to an ice bath. Dry and transfer blanched noodles to a greased sheet tray, lightly greasing the noodles.
To assemble, in a 9″x13″ baking dish, ladle enough tomato sauce to coat the bottom of the dish. Add one layer of lasagna noodles. Top with 1/3rd of the Roasted Mushrooms, some of the Béchamel Sauce, 1/3rd of the mozzarella and finally some of the tomato sauce. Repeat layers two more times. Top with dollops of ricotta cheese and remaining 1 cup of Parmigiano-Reggiano cheese. Place in the oven to bake for 45 minutes, or until golden brown and bubbling on top. (Reserve the remaining tomato sauce on the side.)
Remove lasagna from oven and let cool 20-30 minutes before serving. Serve a piece of lasagna with more sauce and a fresh grating of Parmigiano-Reggiano.
Helpful Tip: build the lasagna the day before! Let sit at room temperature for 30 minutes. Follow baking instructions and serve!