Mushroom Lasagna

Instructions

Cover ½ ounce dried porcini mushrooms, rinsed, with 1 cup water in small microwave-safe bowl; microwave, covered, for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.
Adjust oven rack to middle position and heat oven to 425 degrees. Spread 2 pounds portobello mushroom caps, cut into ¼-inch slices, in even layer on rimmed baking sheet and drizzle with 2 tablespoons extra-virgin olive oil, tossing to coat mushrooms evenly; sprinkle with ½ teaspoon table salt and ½ teaspoon pepper and toss again. Roast mushrooms until shriveled and all liquid released from mushrooms has evaporated, about 30 minutes, stirring halfway through cooking time. Set mushrooms aside to cool.
While portobellos roast, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 finely chopped large red onions, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are browned around edges, about 10 minutes. Transfer onions to large bowl and set aside.
Process 8 ounces white mushrooms, trimmed and broken into rough pieces, in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as needed. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until browned and all moisture has evaporated, 6 to 8 minutes.
Reduce heat to medium and stir in porcini mushrooms, 3 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add ½ cup dry vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.
Add 3 tablespoons unsalted butter and cook until melted. Add 3 tablespoons all-purpose flour and cook, stirring constantly, about 1 minute. Slowly add reserved porcini soaking liquid, scraping pan bottom to loosen browned bits. Add 3½ cups milk and ¼ teaspoon nutmeg. Increase heat to medium-high and bring mixture to boil. Reduce heat to medium-low and simmer until sauce has thickened and reached consistency of heavy cream, 10 to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2 tablespoons minced parsley and ¼ cup minced basil.
Combine 2 cups shredded Italian fontina and ¾ cup grated Parmesan in medium bowl. Toss cooled portobello mushrooms with onions in large bowl. Place 12 no-boil lasagna noodles in 13 by 9-inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
Using silicone spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread ¾ cup sauce evenly over noodles followed by 2 cups mushroom-onion mixture and ¾ cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remaining cheese. Lightly spray large sheet of foil with nonstick cooking spray and cover lasagna. (Lasagna can be refrigerated up to 24 hours.)
Bake until bubbling, about 20 minutes. (If lasagna has been refrigerated, increase baking time to 30 minutes.) While lasagna is baking, combine remaining 2 tablespoons minced parsley, 2 tablespoons minced basil, and 1 minced garlic clove with ½ teaspoon grated lemon zest in small bowl.
Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool 15 minutes, then cut into pieces and serve.
1. 11.Enjoy!
   

   Save this to your Cooked Recipes Collection.

   Add to My Cooked Recipes