Recipe - Wild Mushroom And Three-Cheese Lasagne

SAUCE
1 pack Dried porcini mushrooms;
(7/8to 1ounce)
1 cup Hot water
3 tablespoon Olive oil
1 md Onion; chopped
12 ounce Button mushrooms; cut or sliced up
6 ounce Fresh shiitake mushrooms;
stemmed, cut or sliced up , up
; to 8
4 lg Garlic cloves; minced
1 tablespoon Chopped fresh rosemary or 2
teaspoons
; dried
1/8 teaspoon Dried crush red pepper
One half cup Dry red wine
1 cn Crushed tomatoes with added
puree; (28ounce)

FILLING
2 Containers ricotta cheese;
(15ounce)
One half cup Freshly grated Parmesan
cheese; (about 1 1/2
ounces)
1/3 cup Purchased pesto sauce
2 Eggs
1 Egg yolk
12 Lasagne noodles; (about)
20 ounce Soft mild goat cheese; (such
as
; Montrachet),
; crumbled
1 Tomato; seeded, chopped
Fresh basil or rosemary

For sauce:

Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour
1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms
from soaking liquid, squeezing excess liquid back into bowl; reserve
soaking liquid. Chop mushrooms, discarding any hard stems.

Heat oil in heavy Dutch oven over medium heat. Add onion and cook until
tender, stirring occasionally, about 8 minutes. Add porcini, button and
shiitake mushrooms and garlic. Saute until mushrooms begin to soften, about
5 minutes. Add rosemary and crushed red pepper and saute 30 seconds. Add
wine. Pour in reserved mushroom soaking liquid, leaving any sediment
behind. Increase heat to high and boil until liquid is reduced by half,
about 5 minutes. Add canned tomatoes. Reduce heat to mediumlow and simmer
until sauce is thick, stirring occasionally, about 15 minutes. Season with
salt and pepper.

For filling:

Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with
salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1
day ahead. Cover separately and refrigerate.)

Cook noodles in pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain. Rinse under cold water to cool;
drain.

Oil 13x9x2inch baking dish. Spread One fourth of sauce over bottom of dish.
Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of
filling over. Spoon One fourth of sauce over. Sprinkle with 1/3 of goat cheese.
Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over
noodles. Spoon One fourth of sauce over. Sprinkle with 1/3 of goat cheese. Top
with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with
remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1
day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1
hour at room temperature before continuing.)

Preheat oven to 350F. Cover lasagne with foil and set on baking sheet. Bake
35 minutes. Uncover and continue baking until sauce bubbles and cheese
melts, about 35 minutes. Garnish with tomato and let stand 15 minutes.
Garnish with herbs and serve.

Serves 8.

Bon Appetit March 1994

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