white lasagna with wild mushrooms
You can substitute light versions of all the dairy ingredients here if you like (although I prefer freshly made full-fat ricotta), but definitely look for really great mushrooms at your farmers’ market or grocery.
- 2 tablespoons olive oil, plus additional for the baking dish
- 1 medium yellow onion, minced
- ¼ pounds wild mushrooms, washed, woody stems removed, and chopped
- ½ cup white wine
- 1 egg
- 1 pound ricotta cheese
- ¾ pound dry lasagna noodles
- 2 cups shredded Gouda cheese
- ½ cup grated Parmesan cheese
- Salt and pepper
Preheat the oven to 375°F. In a sauté pan, heat the olive oil. Add the onion and cook till it is translucent. Add the mushrooms and sauté till they soften, about 3 minutes. Add the white wine and reduce slightly, about 2 minutes, then remove mushrooms from the heat.
In a bowl, beat the egg lightly. Add the ricotta and mix. Set aside.
Prepare your lasagna noodles according to package instructions.
Grease an 8-by-12-inch baking pan with olive oil. Place a small amount of the mushroom mixture on the bottom of the pan. Add a layer of pasta, overlapping slightly. Top the noodles with one quarter of the mushrooms, followed by one quarter of the ricotta, one quarter of the Gouda, and one quarter of the Parmesan cheese. Season with salt and pepper. Add a layer of pasta. Repeat the process, using one half of each of the remaining ingredients. For your final (third) layer, use the rest of the ingredients.
Bake the lasagna, covered with foil, for 55 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the cheese is melted and golden brown. Let stand for at least 10 to 15 minutes before serving.