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Ingredients for 6 to 8 servings:


2 tablespoons olive oil

1 small Spanish onion, finely chopped

1/4 cup Italian parsley, minced

1 large clove garlic, minced

1-1/4 pounds fresh shitake, cremini, or exotic mushroom

(or substitute 1/2 ounces dried porcini and 1 lb.button)

2/3 cup white wine

1 teaspoon fresh thyme leaves stripped from stems

1/2 cup whipping cream, divided

kosher salt and freshly ground black pepper, to taste

8 -10 ounces  lasagna noodles

1/2 cup freshly grated Parmesan Reggiano

1 large, thinly sliced fresh tomato



Sauce: Heat the oil in a large skillet.  Saute the onion pieces over medium heat with 1/2 the parsley until the pieces soften, about 5 minutes.  Stir in the garlic for 30 seconds.  Add the mushroom pieces all at once and cook over medium high heat to draw out the moisture from the mushrooms and soften them.  Pour the wine into the dry skillet and reduce to a glaze.  Add 1/4 cup cream and reduce to a thickened glaze.  Remove from the heat.


Make the pasta, cook in boiling water, about 1 minute and drain.  Spoon 2 tablespoons of cream in the bottom of a gratin pan.  Sprinkle on 1 tablespoon cheese.  Alternate layers of pasta, and mushroom, using the mushrooms sparingly and sprinkling each layer with cheese.  End with a layer of pasta.


Thinly slice the tomato and arrange it over the pasta.  Sprinkle on remaining cheese and drizzle on the rest of the cream.  Lightly salt and pepper.


Bake in a 350 oven for 30 minutes, covered, then uncover and bake another 15 minutes.  Let the lasagna rest for 10 minutes before serving.