|CLASSIC pasta||mushroom lasagne|
is one of the really flavorful basic non-meat sauces for lasagne.
for the sauce:
Remove the stems from the porcini and cover the porcini in a cup of warm water. Soak for at least twenty minutes. Remove from water, drain, dry on paper towels, and chop roughly. Slice the other mushrooms very thin.
Make the béchamel sauce.
Put half the oil and half the butter in a sauté pan over medium heat. Add one garlic (or two if you like) for thirty seconds. Turn the heat to high and add the white mushrooms. Sauté for about five minutes, stirring regularly. Add half the parsley and stir. The mushrooms should be slightly brown on the edges. Remove the mushrooms to a mixing bowl.
Put the remaining oil, butter and garlic in the sauté pan; medium heat for thirty seconds. Turn the heat to high and add the porcini. Sauté for about five minutes; add the remaining parsley; stir; then remove to the mixing bowl with the other mushrooms. Add salt and pepper to the mixing bowl, stir and meld, taste.
Follow the instructions in how to make lasagne putting a tablespoon of the béchamel sauce on the bottom of the baking dish first, before layering the pasta. Make four layers (five layers of pasta) putting a fourth of the mushroom mixture (almost) in each layer, along with four tablespoons of the béchamel sauce. Sprinkle each layer with two tablespoons of the parmesan. Put the final remaining sauce and another sprinkle of parmesan on top of the last pasta layer.
Cook, covered, at 400 degrees for twenty to thirty minutes. If you want a golden-brown topping, remove the cover and put under a broiler for a minute.