A traditional-style cheese lasagna elegantly enhanced with sliced portabella mushrooms.
8 ounces lasagna noodles (9 noodles)
2 (6-ounce) packages sliced portabellas
1/2 teaspoon salt
1/4 cup water
1/4 teaspoon fennel seed (or anise seed)
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 (28-ounce) jar marinara or spaghetti sauce
1 (15-ounce) container ricotta cheese
1 large egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese - divided use
3 cups shredded mozzarella
- Preheat the oven to 350°F (175°C). Follow package directions and cook lasagna noodles al dente.
- Place the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot.
- With slotted spoon, remove mushrooms out of the liquid and set aside. Over high heat, reduce the remaining liquid to 2 to 3 tablespoons. Add the marinara sauce; mixing well. Remove from heat.
- In small bowl, combine ricotta, egg and 1/4 cup Parmesan cheese; season with salt and pepper; mix well.
- To assemble the lasagna, layer 3 noodles in the bottom of a lightly greased 13 x 9 x 2 - inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top. Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.
Makes 6 to 8 servings.