Wild Mushroom And Two Cheese Lasagna
Serving Size / Yield
- 2 lbs. wild mushrooms, cleaned and sliced
- 2 shallots, thinly sliced
- 1½ tsp. fresh rosemary, chopped
- 1½ tsp. fresh sage, chopped
- 1½ tsp. fresh thyme, chopped
- 6 T. unsalted butter, divided
- 1/4 C. olive oil
- salt and freshly ground pepper
- 2 lbs. ricotta cheese
- 1 lb. mozzarella cheese, shredded
- 3 T. all-purpose flour
- 3 C. milk
- freshly grated nutmeg
- 15 curly lasagna noodles, cooked and cooled
Preheat the oven to 425 degrees Fahrenheit and lightly grease a large rimmed baking sheet. In a large bowl, combine the mushrooms with the shallots, rosemary, sage, and thyme. In a microwave safe bowl, heat three tablespoons of the butter with the olive oil until melted. Pour over the mushrooms, season with salt and pepper, and toss to combine.
Spread the mushrooms and shallots on the baking sheet and roast in the center of the oven, stirring once or twice, until golden, about 30 minutes. Reduce the oven to 375 degrees.
In a bowl, combine the ricotta with mozzarella and season with salt and pepper.
Make a béchamel sauce by taking a saucepan and melting the remaining three tablespoons of the butter in it. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly golden and fragrant, about three minutes. Whisk in the milk and cook, whisking constantly, until bubbling and thickened, about eight minutes. Add the nutmeg and season with salt and pepper.
Spread about 1/2 cup of the béchamel sauce on the bottom of a 9-inch by 13-inch baking dish. Arrange five of the noodles, overlapping in the dish. Dollop half of the ricotta mixture, spreading it to an even layer and top with half of the mushrooms and repeat.
Drizzle one-third of the remaining béchamel sauce on each pasta layer. Cover loosely and bake for 30 minutes. Uncover and bake until golden and bubbling, about 25 minutes.
Let rest for 20 minutes before cutting into squares.