Wild Mushroom Lasagne Food

WILD MUSHROOM LASAGNE

Steps:

• Make filling:
• In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
• Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
• Make sauce:
• In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
• Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
• Assemble lasagne:
• Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

WILD MUSHROOM AND CAULIFLOWER LASAGNA

Steps:

• For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper.
• Transfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.
• For the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan. Drizzle with olive oil and season with salt and pepper. Add 1 1/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove and increase the oven temperature to 375 degrees F.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender (in batches) and puree until smooth. Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper, to taste. Cook for 1 minute. Add some of the remaining warm milk, if needed.
• For the lasagna: Increase the oven to 375 degrees F. Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme, and romano cheese in a bowl and season with salt and pepper. Cover and refrigerate until ready to use.
• Heat the olive oil in a large saute pan over high heat. Add the garlic cloves and cook for 1 minute. Add the mushrooms and cook until they begin to soften. Add the shallots and cook until golden brown and completely dry. Drain the porcini mushrooms, reserving the soaking liquid, coarsely chop, and add to the mushrooms in the pan and cook for 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced. Stir in the remaining 2 teaspoons thyme, remaining 1/4 cup parsley, and season with salt and pepper. Remove from the heat.
• To assemble: Ladle some of the tomato sauce into the bottom of a 10 by 14 by 2 1/2-inch baking dish. Ladle some of the cauliflower mornay sauce over the tomato sauce. Top with 4 noodles. Top the noodles with some of the ricotta mixture, then some mushrooms, fontina, and romano. Season with salt and pepper. Repeat to make 4 layers. Ladle the cauliflower mornay sauce over the top of the noodles, making sure to cover the noodles completely with the sauce, and sprinkle with more of the romano cheese. Put the lasagna pan on a baking sheet, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until bubbly and the top is golden brown, 30 to 40 minutes longer. Remove from the oven, sprinkle the top with parsley, and let rest 15 minutes before serving. Cut into squares and serve additional tomato sauce on the side.

WILD MUSHROOM LASAGNE WITH A PARMESAN CREAM

Steps:

• Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
• Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, stir in gruyère and cheddar, season, then fold through the mushrooms.
• To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
• For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
• For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
• Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of parmesan cream, the confit peppers and a salad.

SAUSAGE AND MIXED MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

WILD MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Roughly chop the wild mushrooms. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

WILD MUSHROOM AND CAULIFLOWER LASAGNA

Steps:

• Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste.
• Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed.
• Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.
• Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper.
• Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat.
• To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce.

WILD MUSHROOM AND SPINACH LASAGNA

Steps:

• Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
• Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
• Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
• In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

WILD MUSHROOM LASAGNA

Steps:

• Make bechamel:.
• Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes.
• Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.
• Bring to a boil, whisking.
• Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
• Make mushroom tomato sauce:.
• Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.
• Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
• Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
• Chop porcini and add to soaking liquid.
• Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil.
• Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
• Stir in salt and remaining TBS basil.
• Assemble and bake lasagne:.
• Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through), then drain and transfer to a bowl of cold water.
• Put oven rack in middle position and preheat oven to 425°F.
• Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
• Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
• Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.
• Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
• Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
• Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
• Let stand at room temperature at least 15 minutes before cutting.
• Note:.
• *You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time.
• Cool uncovered and then chill separately, covered.
• Bring sauces to room temperature before using.
• *You can assemble lasagne 1 day ahead and chill, covered.
• Bring to room temperature before baking.

WILD MUSHROOM LASAGNA

Steps:

• Soak the porcini mushrooms in 2 cups warm water for at least 30 minutes. Lift them out carefully, reserving the liquid. Rinse porcini well, and pat dry. Chop coarsely, and set aside. Strain the soaking liquid through a sieve lined with paper towel to remove the grit. Set aside.
• Bring a large pot of water with 1 tablespoon salt to rolling boil.
• Heat the oil and 4 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms, and cook, stirring, until the liquid they release evaporates. Add the porcini and their liquid, along with the onion, tomatoes and parsley. Stir. Partly cover pan, and cook until liquid evaporates. Season with salt and pepper to taste.
• Lay the noodles into boiling water, bring to boil again, and cook 5 to 7 minutes. Drain immediately, rinse individually under cold running water, and lay flat on paper towels to dry.
• Heat oven to 425 degrees. Melt 8 tablespoons butter in a heavy saucepan over low heat. Add the flour gradually, and cook, stirring, for 3 to 5 minutes until smooth. Gradually whisk in milk. Raise heat to medium, and cook, stirring constantly, until thickened and smooth, about 8 to 10 minutes. Season with nutmeg, and salt to taste.
• Use 1 tablespoon butter to grease 8 1/2-by- 10 1/2-inch lasagna pan. Line the bottom with a slightly overlapping layer of noodles. Spread one-third of the mushroom mixture over the pasta. Top with a quarter of the white sauce and a sprinkling of cheese. Cover with slices of prosciutto. Repeat sequence 2 more times. Cover with one last layer of pasta, top with the remaining sauce and cheese, and dot with 2 tablespoons butter. Bake 20 to 25 minutes, until the cheese is melted and golden brown on top. Let stand 10 minutes before serving.

SPICY MUSHROOM LASAGNE

Steps:

• Preheat the oven to 240C/220C Fan/Gas 9.
• Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt.
• Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside.
• Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately.
• Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden.
• Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat.
• Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl.
• To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.
• Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.

VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)

Steps:

• Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
• Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
• If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce - it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
• Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it's not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

WILD MUSHROOM LASAGNA

Steps:

• Combine dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 4 cups, about 1 hour. Drain cepes, reserving liquid. Set aside 1 3/4 cups of the cepes broth. Place remaining broth in saucepan over medium-high heat and reduce to 1 cup. Coarsely chop drained cepes. Set aside.
• Heat 1 teaspoon olive oil in a large, nonstick skillet. Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes. Place half of the onions in a medium bowl and set aside.
• Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet. Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes. Transfer mushroom mixture to a bowl. Repeat with 2 tablespoons broth and remaining mushrooms.
• Add all mushrooms, including cepes, to the skillet. Stir in remaining unreduced cepes broth. Simmer 15 minutes. Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
• Preheat oven to 350 degrees. Stir ricotta, sage and remaining salt into reserved onions. Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil. Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary. Spread half the ricotta mixture over the noodles. Sprinkle with 1 tablespoon Parmesan. Cover with half of the mushroom mixture. Repeat the layers. Sprinkle the top with remaining Parmesan. Pour the reduced cepes broth over all. Cover with foil. Bake until tender, about 1 hour.

KATHY'S WILD MUSHROOM AND SPINACH LASAGNA

Steps:

• Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; sauté until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sauté until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• Add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
• Heat oven to 350°. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
• Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
• In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
• Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
• Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
• Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

SAUSAGE AND WILD MUSHROOM LASAGNE WITH RED PEPPER TOMATO SAUCE

Steps:

• Make red pepper tomato sauce:
• In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl. Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste. Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage. Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened. Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes. In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and stir in vinegar. Add sausage mixture to sauce and simmer, uncovered, 5 minutes.
• Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.
• Make wild mushroom mixture:
• In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a sieve lined with a rinsed and squeezed paper towel into a measuring cup. reserve 1/2 cup soaking liquid and chop porcini fine. In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved soaking liquid in a stream, whisking, and bring to a boil, whisking. Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking occasionally, until thickened, about 5 minutes.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels. In a small bowl toss together mozzarella and Parmesan. Spread enough red pepper tomato sauce in prepared dish to coat bottom. Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce. Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round of layering so that cheese is on top.
• Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving.

WILD MUSHROOM LASAGNE

Steps:

• Make béchamel:
• Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
• Make mushroom tomato sauce:
• Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
• Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
• Assemble and bake lasagne:
• Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
• Put oven rack in middle position and preheat oven to 425°F.
• Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
• Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

WILD MUSHROOM AND THREE-CHEESE LASAGNE

Steps:

• For sauce:
• Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
• Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
• For filling:
• Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
• Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
• Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.

WILD MUSHROOM AND GOAT CHEESE LASAGNA

Steps:

• Preheat oven to 400°F Grease a 9x13-inch baking dish.
• Heat oil in a large skillet on medium heat. Add onions, and garlic and cook gently untirl fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . Stir in salt and pepper and basil. This step can be done a day ahead. Just keep mixture refrigerated until ready to use.
• Heat butter in a large saucepan on medium heat. Add flour and cook for 2 minutes. Whisk in milk and bring to a boil. Add salt and pepper.
• Meanwhile, cook lasagna noodles according to package directions. Rinse in cold water.
• ASSEMBLY: Place a single layer of noodles on bottom of prepared dish. Spread 1 cup of sauce over noodles. Place about 1 cup mushrooms over sauce. Sprinkle with 1/4 cup goat cheese and 2 tablespoons Parmesan. Repeat, using 4 layers of noodles. Top last layer of noodles with remaining sauce and cheese.
• Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.

WILD MUSHROOM POTATO LASAGNA

Steps:

• Preheat oven to 375°.
• Slice mushrooms into 1/8 inch slices.
• In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
• Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
• Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
• Make a layer of half of the potatoes and season with salt and pepper to taste.
• Spread mushrooms over the potatoes; top with remaining potatoes.
• In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
• Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
• Cut into wedges or squares and serve.