Creamy Mixed Mushroom Lasagna

This lasagna made with creamy Béchamel sauce is indulgent and Porcini mushrooms take it over the top!


INGREDIENTS

Béchamel Sauce
1/3 cup butter
1/3 cup + 1 tbsp. flour
5 cups milk
Salt and freshly ground pepper, to taste

Lasagna
Extra virgin olive oil
Butter
1 medium onion, chopped
2 garlic cloves, minced
2 ounces dried porcini mushrooms
2 pounds fresh mixed mushrooms such as cremini, shiitake and oyster
1 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh sage
1/3 cup + 1 tbsp. white wine
Salt and freshly ground pepper, to taste
10 fresh lasagna sheets (homemade or store bought)
About 1 cup grated Parmesan cheese
About 1 cup grated Asiago cheese
2 tbsp. chopped fresh parsley


PREPARATION

Béchamel Sauce
Melt butter in a saucepan over medium heat. Add flour and stir to combine to make a roux. Continue to cook and stir, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce is thickened, about 10 minutes.

Lasagna
In a small bowl, soak dried mushrooms in warm water for 20 minutes. Drain. Chop and set aside.

Heat 2 large skillets over medium heat. Add 2 tbsp. olive oil and 2 tbsp. butter to each pan. Divide onion and garlic between the 2 pans. Cook until they begin to soften, about 2 to 3 minutes. Increase heat to medium high and divide fresh mushrooms and chopped herbs between the 2 pans. Sauté mushrooms until golden brown, about 8 to 10 minutes. Add the chopped dried mushrooms and continue to cook for 2 minutes. Deglaze pans with white wine and cook until most of the wine has evaporated. (Alternatively cook mushroom mixture in one skillet and cook the mushrooms in batches.)

Preheat oven to 375 degrees F.

In a large saucepan of boiling salted water, cook the sheets of lasagna, in batches, about 3 to 4 sheets at time, until al dente. (Do not over cook the lasagna sheets.) Immediately plunge them into cold water to stop the cooking process and then transfer single layer on a clean towel to drain.

Butter an 8-inch by 12-inch baking dish.

To assemble the lasagna: Add a few tablespoons of Béchamel to lightly cover the bottom of the baking dish. Add, in layers, 2 lasagna sheets, about a quarter of the mushroom mixture, a quarter of the remaining Bechamel sauce and 2 tbsp. grated Asiago and 2 tbsp. grated Parmesan cheese. Repeat four times, adding the cheese every other layer. For the top layer, finish with just grated cheese, about ½ cup of Asiago and ½ cup of Parmesan cheese. Add more cheese if you like it extra cheesy.

Bake the lasagna until filling is hot and bubbling and cheese is golden brown, about 30 to 35 minutes. Let lasagna rest 10 minutes before cutting. Sprinkle with fresh parsley and serve.



Yield: 8 to 12 servings.