Wild Mushroom Lasagna
Serving Size / Yield
- 2 tbs Unsalted Butter
- 2 tbs Extra-Virgin Olive Oil
- 3 medium Shallots, minced
- 2 lb Wild Mushrooms, thickly sliced
- Kosher Salt & Freshly Ground Black Pepper
- ½ C Dry White Wine
- 2 C Red Pasta Sauce, more as needed
- ¼ C Parsley, finely chopped
- 12oz Fresh Lasagna Sheets
- 1 lb Mozzarella Cheese, shredded
Begin this recipe by preheating your oven to 350 degrees. Prepare a 9x13-inch baking dish by buttering the bottom and sides. Next, melt two tablespoons of butter in a large skillet over medium heat. Once melted, stir in the shallots and let cook for about one minute before adding the mushrooms. Season with salt and pepper and then adjust the heat to high. Let cook, stirring occasionally, for about 18 to 20 minutes. Pour in your wine and let cook until evaporated, about one minute. Stir in your red sauce and bring to a boil. Reduce the heat to medium and continue cooking for about five minutes. Add the parsley and taste for salt and pepper.
In the meantime, bring a large pot of salted water to a boil. Cook your lasagna sheets until just under al dente and drain. Shock in a large bowl of ice water to stop the noodles from cooking. Once cooled, drain and pat dry.
Once you are ready to assemble your lasagna, arrange about one-fourth of the sheets on the bottom of your prepared baking dish. Top with about a third of the mushroom mixture and one-fourth of the mozzarella cheese. Repeat this layer two more times, ending with a layer of pasta. Brush any remaining mushroom and red sauce mixture on top followed by a healthy sprinkling of mozzarella.
Cover loosely with buttered parchment paper and bake in the upper third of your oven for 15 minutes before removing the parchment paper. Continue cooking, uncovered, for about 15 minutes longer. Let rest for 15 minutes before serving. Enjoy!