I will not lie…. this recipe is time consuming but so WORTH IT !
I make this lasagna every Thanksgiving and it’s perfect with a roasted turkey. Enjoy.
Wild Mushroom Lasagna
For mushroom filling
3 cups water
2 ounces dried porcini mushrooms
2 pounds fresh white mushrooms, quartered
2 large zucchinis, peeled and diced
1 large onion, diced
3 garlic cloves, minced
5 tablespoons unsalted butter, divided
6 tablespoons cooking Sherry
2 teaspoons fresh thyme leaves, chopped
2 ½ teaspoons salt
¼ teaspoons freshly ground black pepper
½ cup unsalted butter
½ cup all-purpose flour
5 cups whole milk
1 ½ cups Parmesan cheese, grated
2 teaspoons Dijon mustard
1 ½ teaspoon salt
You will also need
18 (7×3-inch) no boil lasagna sheets (about 1 pound)
2 cups mozzarella cheese, grated
½ cup Parmesan cheese, grated
To make the filling; In a small saucepan bring the water to a boil and remove from the heat. Add the dried porcini mushrooms and soak for 20 minutes. Lift out the porcini, squeezing out the excess liquid, reserving the soaking liquid. In a strainer, rinse the porcini to remove any grit and pat dry. Chop the porcini and place in a large bowl. Simmer the reserved soaking liquid until reduced until ¼ cup. Line a strainer with a paper towel and pour in the reduced liquid to remove any grit and add to the chopped porcini.
In a food processor, pulse in three batches the white mushrooms until finely chopped. In a large sauté pan, heat 1 tablespoon of butter over medium heat and 1/3 of the white mushrooms, add 2 tablespoons of sherry and cook for 2-3 minutes. Add to the porcini mixture and continue in the same manner with the remaining mushrooms in two batches using 1 tablespoon butter and 2 tablespoons sherry for each batch. Add to the porcini mixture.
In the same pan, heat 1 tablespoon of butter and zucchini and cook until tender, add to the porcini mixture.
Next, add the remaining 1 tablespoon of butter and onions and cook until tender. Add the thyme, salt and pepper and cook for 30 seconds until fragrant. Stir into the porcini mixture. Filling may be made one day ahead and chilled, covered.
To make the sauce; In a 3-quart saucepan melt butter over low heat and whisk in the flour and cook for 3 minutes then whisk in the milk and bring to a boil, whisking constantly then bring to a simmer until the sauce has thickened. Stir in the parmesan, mustard and salt. Remove from the heat and cover the top of the sauce with wax paper.
Pre-heat the oven to 375 degrees. Butter a 13×9-inch baking dish.
To assemble; spread 1 ¼ cup of the sauce in the buttered baking dish and cover with three pasta sheets, making sure they are not over lapping. Spread with one third of the filling over pasta sheets and top with three more pasta sheets, gently pressing down on layers to remove air pockets. Top pasta sheets with one third of the mozzarella cheese. Continue layering in the same manner with the sauce, pasta sheets, filling, pasta sheets ending with the mozzarella. Top with remaining sauce and parmesan cheese.
On a foil-lined baking sheet place lasagna in center and bake for 45-60 minutes until bubbling and golden. Let stand 20 minutes prior to serving.