I loved this Mushroom Lasagna dish! It is so delicious and also different from your usual lasagna with red tomato sauce. I came across a Wild Mushroom Lasagna recipe in my Food & Wine magazine (December 2013 issue) and revised it to what I had on hand. The original recipe calls for wild mushrooms, such as chanterelle, shiitake and oyster mushrooms, fresh lasagna sheets and Taleggio cheese. Feel free to add those if you want but I just went the simpler route this time with no boil lasagna sheets. Definitely use lots of mushrooms and cheese for this dish, no skimping allowed! Enjoy!
2 tablespoons butter, unsalted
2 tablespoons olive oil
3 medium shallots, minced
2 pounds mushrooms, sliced (I used cremini and white mushrooms)
freshly ground black pepper
½ cup dry white wine (I used a chardonnay)
2 cups plus 2 tablespoons heavy cream
1 box (9 ounces) Barilla lasagna sheets (no boiling required) or use fresh lasagna
4 cups of shredded cheese (I used an Italian cheese mixture and gruyere)
Preheat oven to 350 degrees F. Lightly butter a 9x13 inch baking sheet.
In a large skillet, over medium-high heat, melt butter in olive oil.
Add shallots and cook for 1 minute.
Add in mushrooms and season with salt and pepper. Cook for about 15 to 20 minutes until mushrooms are browned.
Add wine and boil until evaporated, about 1 minute.
Add 2 cups of cream and bring to a boil. Simmer over medium heat until slightly reduced, about 5 minutes.
Season with additional salt and pepper if needed.
Arrange 4 lasagna sheets in the prepared baking dish.
Top with 1/3 of the mushroom mixture and ¼ of the cheese.
Repeat layering 2 more times and ending with a layer of pasta.
Brush top with remaining 2 tablespoons of cream and add remaining cheese on top.
Cover lasagna with foil and bake for 15 minutes. Remove foil and bake addition 15 minutes or longer until top is golden.
Cover loosely and allow to rest for 15 minutes before serving.
(Note: If using fresh lasagna sheets, prepare according to package directions.)