Wild Mushroom Lasagna

Recipe by Bev I Am
READY IN: 2hrs 5mins




  • 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.