Main
Recipes
Wild Mushroom and Three-Cheese Lasagne Recipe

Wild Mushroom and Three-Cheese Lasagne Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

611

Calories

Comments Print recipe

Ingredients:

Serving

1 7/8- to 1-oz package dried porcini mushrooms
1 cup hot water
3 tbsp 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 tbsp chopped fresh rosemary or 2 tsp dried
1/8 tsp dried crush red pepper
1/2 cup dry red wine
1 28- oz can crushed tomatoes with added puree
2 15- oz containers ricotta cheese
1/2 cup freshly grated parmesan cheese (about 1 1/2 oz)
1/3 cup purchased pesto sauce
2 eggs
1 egg yolk
12 (about) lasagne noodles
20 oz soft mild goat cheese (such as montrachet), crumbled
1 tomato
fresh basil or rosemary

Directions:

For sauce: Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
For filling: Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
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. 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. 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. 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. Let lasagne stand 1 hour at room temperature before continuing.)
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. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	610.77 Kcal (2557 kJ)
Calories from fat	355.77 Kcal
		% Daily Value*
Total Fat	39.53g	61%
Cholesterol	154.1mg	51%
Sodium	607.35mg	25%
Potassium	739.96mg	16%
Total Carbs	25.17g	8%
Sugars	7.1g	28%
Dietary Fiber	4.83g	19%
Protein	37.39g	75%
Vitamin C	12.5mg	21%
Iron	3.4mg	19%
Calcium	449.6mg	45%

Amount Per 100 g
Calories	136.75 Kcal (573 kJ)
Calories from fat	79.66 Kcal
		% Daily Value*
Total Fat	8.85g	61%
Cholesterol	34.5mg	51%
Sodium	135.98mg	25%
Potassium	165.67mg	16%
Total Carbs	5.63g	8%
Sugars	1.59g	28%
Dietary Fiber	1.08g	19%
Protein	8.37g	75%
Vitamin C	2.8mg	21%
Iron	0.8mg	19%
Calcium	100.7mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

The Actual Olive Garden Bolognese Sauce Recipe (Spaghetti Sauce)

Olive oil, Onion, finely chopped, Carrot, finely chopped and 9 more..
Roast Beef with Chive Roasted Potatoes

Red potatoes, cut into 1-inch cubes, Olive oil and 11 more..
Incredible Chicken Lasagna

Margarine, Onion, chopped, Fresh mushrooms, sliced and 14 more..
Vegetable Moussaka

Eggplant, unpeeled, cut into 1/2-inch-thick rounds and 15 more..
Vegetable Moussaka

Eggplants, unpeeled, cut into 1/2-inch-thick rounds and 15 more..
Baked Rigatoni with Sausage and Mushrooms

Dried porcini mushrooms, Water, Olive oil and 12 more..
Chicken Cacciatore Pronto

Dried porcini mushrooms, Water, Olive oil and 8 more..
Spinach Ricotta Gnocchi with Tomato Sauce

Garlic clove, minced, Chopped onion, Olive oil and 8 more..
Zucchini Breakfast Casserole

Eggs, Ricotta cheese, Parmesan cheese, freshly grated and 8 more..
Ravioli With Pork, Fennel, and Shiitake Sauce

Olive oil, Chopped onion, Chopped fennel bulb and 12 more..
A Cheaper Cioppino

Olive oil, Chopped onions, Sliced mushrooms and 13 more..