• Ingredients: 26
  • Serves: 8

Wild mushroom and three-cheese lasagne with tomato, fresh basil or rosemary.

Ingredients

Sauce

  • 3 tbsps. olive oil
  • 1 medium onion, chopped
  • 12 oz. button mushrooms, sliced
  • 6 to 8 oz. fresh shiitake mushrooms, stemmed, sliced
  • 4 large garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary or 2 tsps. dried
  • 1/8 tsp. dried crush red pepper
  • 1/2 cup dry red wine
  • 1 28-ounce can crushed tomatoes with added puree

Filling

  • 1 tomato
  • Fresh basil or rosemary

For glaze

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

For sauce:

  1. Step 1 Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften.

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  2. Step 2 Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid.

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  3. Step 3 Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes.

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  4. Step 4 Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes.

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  5. Step 5 Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind.

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  6. Step 6 Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes.

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  7. Step 7 Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes.

For filling:

  1. Step 8 Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk.

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  2. Step 9 Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

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  3. Step 10 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.

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  4. Step 11 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.

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  5. Step 12 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.

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  6. Step 13 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.

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  7. Step 14 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.

Nutrition information

Calories 550 Carbohydrates 21 g (7%)
Fat 38 g (58%) Protein 33 g (67%)
Saturated Fat 21 g (107%) Sodium 593 mg (25%)
Polyunsaturated Fat 2 g Fiber 4 g (16%)
Monounsaturated Fat 12 g Cholesterol 160 mg (53%)