Robust Tomato And Wild Mushroom Lasagna

Total Time: 3 hrs 10 mins Preparation Time: 2 hrs Cook Time: 1 hr 10 mins

Ingredients

• Servings: 9
• 2 tablespoons extra virgin olive oil
• 1 large onion, minced
• 3 ounces prosciutto, finely chopped
• 1/2 cup italian parsley, finely chopped
• 2 tablespoons minced shallots
• 1 lb wild exotic mushroom (oyster, shiitake, lobster, cremini,etc.)
• 2 cups beef broth
• 2 tablespoons garlic, minced
• 3 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2/3 cup dry white
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can crushed tomatoes
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt
• pepper
• 2 cups grated parmigiano-reggiano cheese
• 2 tablespoons grated parmigiano-reggiano cheese
• 1 1/4 cups grated mozzarella cheese
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 lb dried lasagna noodle, sheets cooked according to package directions

Recipe

• 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 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.