Updated: Aug 28, 2021
I was going through one of my many yellow pads of recipes and came across this one from 2015. I was playing around with lasagnas back then to make a hearty lasagne without meat. - Enjoy
Mushroom Lasagna with Sage
1 lb. of Pappardelle pasta
4 cups of whole milk
2 cups of Ricotta cheese
1 cup Asiago Cheese
1 cup mozzarella Cheese
1 pint of Cremini Mushrooms
1 pint of Shitake Mushrooms
1 Pint of Oyster Mushrooms
1 Pint of Chanterelle Mushrooms
2 shallots, minced
4 roasted cloves of garlic, minced
½ cup dry sherry
1 stick of unsalted butter
¼ cup of unbleached flour
1/4 cup of fresh minced sage
2 tablespoons of fresh minced Italian parsley
salt and pepper to taste
Preheat oven to 350 degrees.
Clean and slice all mushrooms.
Cook pasta as per directions on the package, drain, rinse and cool, making sure pasta does not stick together, set aside.
In a large deep skillet, over medium heat, place 4 tablespoons of butter, melt, add shallots and sauté until soft. Now add in batches the mushrooms and sauté until soft, keep adding mushrooms as room permits. Once soft, add sherry and sage, reduce heat and simmer until sherry has been reduced by half. Remove from heat and set aside.
In a small bowl add ricotta cheese, egg, parsley, and garlic and whisk to combine, set aside.
Béchamel: In a medium saucepan, place 4 tablespoons over medium heat. Once melted whisk in salt, pepper, and flour. Whisk until paste forms, now slowly whisk in milk, once smooth, increase heat, once boiling, reduce heat and keep whisking until smooth and thick, about 5 minutes. Remove from heat and set aside.
Time to assemble, spoon some of the béchamels on the bottom of chosen baking dish. Layer the pasta on the bottom of the baking dish. Now add a layer of mushrooms, followed by another layer of pasta. Now spoon more béchamel, followed by a layer of ricotta mixture and sprinkle of cheeses. Now repeat layers until done. Spoon some more béchamel and top off with all remaining cheeses.
Cover with foil and place in the oven and bake for about 45 minutes, remove foil and bake until cheese turns golden. Remove and let sit for 15 minutes before serving.