Mushroom Lasagna

I didn’t grow up with lasagna as a regular part of the supper rotation, so it’s not my usual go-to, but there’s something so homey and comforting about it nonetheless. Easy to feed a crowd, easy to make ahead, and mushroomified to make it my own. It looks like a laundry list of ingredients, but it really comes together easily.

DAIRY
SERVES 8

• 1 8–9-oz (225–2550-g) box oven-ready lasagna noodles
• 2¹⁄₄ cups crushed tomatoes (I used Tuscanini), divided
• 1¹⁄₂ tsp salt, divided
• 1¹⁄₂ tsp dried basil, divided
• 16 oz (450 g) ricotta cheese, divided
• 12 oz (340 g) Mehadrin Shredded Mozzarella, divided
• 2 oz (55 g) Parmesan cheese (optional)

MUSHROOM LAYER

• 2 Tbsp butter, divided
• 24 oz (680 g) cremini mushrooms, diced semi-finely
• 1¹⁄₂ tsp salt
• ¹⁄₄ tsp pepper
• 4 cloves garlic, minced
• 4 sprigs fresh thyme, or 1 hefty pinch dried

1. To make the mushroom layer: Heat 1 Tbsp of butter in a large saucepan and sauté the mushrooms in batches (see note) until browned and no liquid remains in the pan. Season with salt and pepper. Add the garlic and thyme and cook another 2 minutes, or until the garlic is softened and fragrant. Add the remaining butter and allow it to glaze the mushrooms. Set aside.
2. To assemble the lasagna: Preheat oven to 375°F (190°C).
3. Spread ¹⁄₄ cup crushed tomatoes in the bottom of a sprayed 9x13-inch (20x30-cm) baking pan and cover with 3 lasagna noodles. Layer 1 cup crushed tomatoes and season with ¹⁄₂ tsp salt and ¹⁄₂ tsp dried basil. Layer ¹⁄₃ cup ricotta cheese (I find it easiest to dot this on) and then 4 oz shredded mozzarella cheese. Add another lasagna layer. Cover with the sautéed mushrooms. Dot on another ²⁄₃ cup ricotta and cover with another 4 oz shredded mozzarella cheese. Add another lasagna layer and an additional 1 cup crushed tomatoes. Season with ½ tsp salt and ½ tsp dried basil. Cover with the rest of the ricotta and the last of the mozzarella. Sprinkle the Parmesan over the top, if using.
4. Spray a piece of foil and cover the pan tightly. Bake for 25 minutes covered and 15 minutes uncovered or until browning and bubbly.
5. Alternatively, refrigerate raw for up to 24 hours, then bake 60 minutes covered (to compensate for the cold) and 15 minutes uncovered.

Note: To get maximum flavor from the mushrooms, allow them to brown in batches. I do it in thirds and push the browned mushrooms to one side of the pan while the new batch cooks. Remember, if there’s water in the pan, the mushrooms aren’t done!

(Originally featured in Family Table, Issue 962)