Robust Tomato and Wild Mushroom Lasagna

Submitted by ratherbeswimmin

"A hearty, flavorful lasagna"

 

• Ready In: 3hrs 10mins
• Ingredients: 23
• Serves: 9

ingredients

• 29.58 ml extra virgin olive oil
• 1 large onion, minced
• 85.04 g prosciutto, finely chopped
• 118.29 ml Italian parsley, finely chopped
• 29.58 ml minced shallots
• 453.59 g wild exotic mushroom (oyster, shiitake, lobster, cremini,etc.)
• 473.18 ml beef broth
• 29.58 ml garlic, minced
• 44.37 ml fresh basil, chopped
• 14.79 ml fresh oregano, chopped
• 157.80 ml dry white wine
• 793.78 g can crushed tomatoes
• 411.06 g can crushed tomatoes
• 1.23 ml paprika
• 1.23 ml cayenne pepper
• salt
• pepper
• 473.18 ml grated parmigiano-reggiano cheese
• 29.58 ml grated parmigiano-reggiano cheese
• 295.73 ml grated mozzarella cheese
• 118.29 ml heavy cream
• 59.14 ml milk
• 453.59 g dried lasagna noodle, sheets cooked according to package directions

directions

1. Preheat oven to 350°; lightly oil a 13 x 9 inch baking dish.
2. In a big pan, heat the olive oil; when oil is hot, saute the onions and prosciutto for about 3 minutes, until the onions have wilted and begin to caramelize.
3. Add ½ cup minced parsley, shallots, and mushrooms.
4. Combine and saute them for about 5 minutes or until the mushrooms begin to brown and soften.
5. Add 2 cups beef broth, stirring vigorously to deglaze the pan—continue to cook for an additional 45 minutes to concentrate the flavors.
6. Season with salt and pepper; stir in the garlic, basil, and oregano.
7. Cook for 3 minutes to combine the flavors; remove mixture from heat.
8. Strain the mushroom mixture, reserving the liquid.
9. Pour the liquid back into the saute pan; heat and stir vigorously to remove any particles along the sides of the pan.
10. Add in the wine and continue to deglaze the pan; continue to cook the liquid until a glaze is formed, stirring occasionally.
11. Add in the tomatoes, paprika, and cayenne; combine well.
12. Continue to cook for 20 minutes, stirring occasionally.
13. Season with salt and pepper; add the mushroom mixture to the sauce; combine and remove from the heat.
14. Assemble: spoon a small amount of sauce on the bottom of the baking dish, covering evenly.
15. Layer pasta sheets over the sauce, being careful not to overlap them.
16. Cut the pasta sheets to fit the baking pan if necessary.
17. Repeat with a thick layer of mushroom sauce; sprinkle with Parmigiano-Reggiano and a generous amount of mozzarella cheese.
18. Top with three additional pasta sheets and repeat with the remaining mushroom sauce, Parmesan cheese, mozzarella cheese, and pasta sheets.
19. Ensure that the last layer in the baking dish is the pasta sheets.
20. Mix ½ cup heavy cream with ¼ cup milk, 2 tablespoons Parmigiano-Reggiano cheese and ¼ cup mozzarella cheese.
21. Season with salt and pepper; pour over the top of the lasagna.
22. Cover with foil and bake for 30 minutes.
23. Remove the cover and bake for an additional 15-20 minutes or until the top layer of cheese is brown and bubbly.
24. Remove from oven; let rest 20 minutes before cutting to serve.