Categories: Lasagna, Main Dish, Pork
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion , minced
- 3 ounces prosciutto , finely chopped
- 1/2 cup Italian parsley , finely chopped
- 2 tablespoons minced shallots
- 1 lb wild exotic mushroom (oyster, shiitake, lobster, cremini,etc.)
- 2 cups beef broth
- 2 tablespoons garlic , minced
- 3 tablespoons fresh basil , chopped
- 1 tablespoon fresh oregano , chopped
- 2/3 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can crushed tomatoes
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- salt
- pepper
- 2 cups grated parmigiano-reggiano cheese
- 2 tablespoons grated parmigiano-reggiano cheese
- 1 1/4 cups grated mozzarella cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 lb dried lasagna noodle , sheets cooked according to package directions
Directions
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Preheat oven to 350°; lightly oil a 13 × 9 inch baking dish.
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In a big pan, heat the olive oil; when oil is hot, saute the onions and prosciutto for about 3 minutes, until the onions have wilted and begin to caramelize.
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Add ½ cup minced parsley, shallots, and mushrooms.
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Combine and saute them for about 5 minutes or until the mushrooms begin to brown and soften.
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Add 2 cups beef broth, stirring vigorously to deglaze the pan—continue to cook for an additional 45 minutes to concentrate the flavors.
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Season with salt and pepper; stir in the garlic, basil, and oregano.
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Cook for 3 minutes to combine the flavors; remove mixture from heat.
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Strain the mushroom mixture, reserving the liquid.
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Pour the liquid back into the saute pan; heat and stir vigorously to remove any particles along the sides of the pan.
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Add in the wine and continue to deglaze the pan; continue to cook the liquid until a glaze is formed, stirring occasionally.
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Add in the tomatoes, paprika, and cayenne; combine well.
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Continue to cook for 20 minutes, stirring occasionally.
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Season with salt and pepper; add the mushroom mixture to the sauce; combine and remove from the heat.
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Assemble: spoon a small amount of sauce on the bottom of the baking dish, covering evenly.
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Layer pasta sheets over the sauce, being careful not to overlap them.
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Cut the pasta sheets to fit the baking pan if necessary.
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Repeat with a thick layer of mushroom sauce; sprinkle with Parmigiano-Reggiano and a generous amount of mozzarella cheese.
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Top with three additional pasta sheets and repeat with the remaining mushroom sauce, Parmesan cheese, mozzarella cheese, and pasta sheets.
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Ensure that the last layer in the baking dish is the pasta sheets.
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Mix ½ cup heavy cream with ¼ cup milk, 2 tablespoons Parmigiano-Reggiano cheese and ¼ cup mozzarella cheese.
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Season with salt and pepper; pour over the top of the lasagna.
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Cover with foil and bake for 30 minutes.
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Remove the cover and bake for an additional 15-20 minutes or until the top layer of cheese is brown and bubbly.
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Remove from oven; let rest 20 minutes before cutting to serve.