Porcini Lasagna

Porcini Lasagna

Porcini Lasagna
Preparation: 2 Hours
Cooking: 1 Hour
Portions: 8


    30 g dried porcini or matsutake mushrooms
    400 ml of water
    5 tbsp. unsalted butter
    1 tbsp. thyme
    800 g other species of fresh mushrooms of your choice
    2 tbsp. fresh chopped tarragon
    4 tbsp. fresh chopped parsley
    Salt and white pepper

      1 small chopped French shallots
      5 c. to s. unsalted butter
      125 ml all-purpose flour
      550 ml milk
      375 g ricotta
      1 large egg
      150 g crumbled Feta
      170 g grated Gruyère cheese
      400 g spinach lasagna noodles
      150 g grated mozzarella
      125 g grated parmesan

        Preheat oven to 180°C.
        Soak porcini mushrooms in lukewarm water for 20 min.
        Drain and reserve broth in a bowl.
        Melt butter in a large heavy-bottomed saucepan until it froths.
        Add all mushrooms, cook while stirring, until mushrooms are tender.
        Remove from heat, stir in tarragon, parsley, add salt and pepper.
        Transfer to a bowl and set aside.
        Prepare a béchamel sauce in the same pan.
        Cook shallots 1 min. in butter over medium heat.
        Add flour and continue cooking for 2 min while stirring.
        Whisk and slowly add milk and broth.
        Add ½ tsp. salt and continue whisking until the sauce boils.
        Simmer and stir until sauce thickens.
        Remove from heat.
        In a bowl, combine ricotta and egg.
        Stir in 3 tbsp. béchamel and feta.
        Add Gruyère cheese to the rest of the béchamel sauce in the pan and stir well.
        Cook pasta accourding to manufacturer instructions.
        To prevent it from sticking, leave to soak in cold water.
        Remove and drain.
        Pour 1/5 th of Gruyère sauce in a baking dish about 25 x 35 cm and cover with pasta.
        Spread a quarter of ricotta mixture.
        Sprinkle a quarter of the mushrooms and mozzarella.
        Do this for three layers, finishing with a layer of dough covered with Gruyère sauce.
        Sprinkle with Parmesan and cover with aluminum foil without touching sauce; bake in oven until the sauce is bubbling on the sides (about 40 min).
        Remove aluminum foil and continue cooking for 10 min.
        Remove from oven and let stand before serving.