Mushroom Lasagna is a wonderful seasonal alternative to a traditional Italian lasagna that utilizes the fresh earthy umami flavors inherently present in wild mushrooms.
- 2 cup ricotta cheese whole milk or low fat
- 1/2 cup fresh parmesan cheese grated
- 1 egg lightly beaten
- 2 TB fresh parsley chopped
- 1 TB fresh thyme chopped
- salt and pepper to taste
Sauce and Noodles
- 1 lb thin lasagna noodles fresh or dried
- 2 TB olive oil
- 1 TB butter
- 1 med onion chopped
- 1-1/2 lbs mixed fresh mushrooms shiitake, oyster, portabella
- 1/2 cup heavy cream
- 1 cup milk
- 3/4 lb fontina cheese
- 3 TB parmesan cheese
- 1/2 TB fresh thyme chopped
- In a bowl with a whisk beat the ricotta until it is light. Stir in the cheese, herbs, salt and pepper. Set aside.
Saue and Noodles
- Cook and drain the pasta (follow instructions on package)
- Set the oven at 400 degrees. Brush a 9X13 baking dish with oil.
- In a large saute pan heat the oil and melt the butter. Add the onion. Cook over low heat until translucent. Add the mushrooms, salt and pepper stirring often 8-10 minutes until mushrooms release their liquid. Then turn the heat up until the liquid evaporates continuously stirring.
- Add the milk and heavy cream to the pan and bring to a boil. Taste for seasoning.
- Line the baking sheet with pasta, add some of the mushroom mixture then add half the ricotta mixture and half the fontina. Continue layering ending with noodles. Brush the noodles with oil sprinkle with some parmesan and thyme.
- Bake the lasagna for 1 hour or until the juices are bubbling at the edges and the top is golden brown. Let the lasagna cool for 10 minutes then cut into squares.
Join the SoL Club
Roughly once a month, you'll receive an email with updates on current happenings and an invitation to honor our bounty through our CSA.
You have the choice to opt out every time.