Lasagna with Porcini Mushroom Bolognese
Drawing inspiration from a traditional Lasagna Bolognese I savored at Osteria Dell’Orsa in Bologna, this vegetarian version swaps out the meat for rich, earthy porcini mushrooms, a beloved variety hailing from the Emilia-Romagna region. You can make your own fresh spinach noodles for a handmade touch or simply use store-bought dry noodles for ease; just remember, a true lasagna boasts at least five layers - you can even increase to seven for extra indulgence! The secret to elevating this dish lies in the velvety béchamel sauce; trust me, ricotta just won’t cut it. Perfect for entertaining, this lasagna serves a crowd and keeps well in the fridge, allowing the flavors to marry and develop even further.
Servings: 12
Special Equipment: Lasagna pan (I recommend the USA Lasagna Pan & Lid Set sold by Sur La Table), Microplane
Ingredients:
1 box lasagna noodles
1 lb dried porcini mushrooms
2 medium carrots
1 yellow onion
3 stalks celery
4 cloves garlic
4 tablespoons tomato paste
(2) 28-oz cans whole peeled tomatoes
1 to 2 bay leaves
1 stick unsalted butter
6 tablespoons flour
1 quart whole milk
2 to 3 cloves
1 bag shredded mozzarella cheese
1 block parmesan cheese
Method:
Prepare the ingredients
Preheat the oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil. Wash and dry the fresh produce. Place the mushrooms in a bowl with hot water and let steep for 10 minutes, or until softened. Remove from the liquid and finely chop. Peel the carrots; remove the ends and small dice. Remove the ends of the celery stalks and small dice. Halve and peel the onion; poke the cloves into one half of the onion and set aside. Small dice the remaining half. Remove the skin from the garlic cloves and roughly chop. Using a microplane, finely grate the parmesan. Place the tomatoes (including their liquid) into a large bowl; using your hands, submerge the whole tomatoes into the liquid and gentle squeeze to break down and release the juices.
Make the Bolognese
Heat a drizzle of olive oil over medium-high heat in a large pot. Add the diced carrots, celery, onion, and garlic and season with salt. Stir to combine and cook for 3 to 4 minutes, or until fragrant and slightly softened. Add the chopped mushrooms and season with salt; cook for another 2 to 3 minutes. Add the tomato paste and stir to combine; cook for 1 to 2 minutes, or until fully incorporated. Add the tomatoes and bay leaves and season with salt; turn the heat down to low and simmer for 25 to 30 minutes, or until the liquid has been reduced and the sauce has thickened. Taste then season with salt if desired. Let cool.
Make the béchamel
While the Bolognese is simmering, heat 6 tablespoons of butter in a medium saucepan until melted. Add the flour and whisk to combine to make the roux. Cook for 1 to 2 minutes, or until the flour has cooked off and the paste has turned a golden brown color. Slowly whisk in the milk and season with salt. Add the onion and reduce the heat to medium. Continue to cook, stirring constantly, for about 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Remove from heat and discard the onion; add the nutmeg and season with salt, if desired.
Cook the noodles
Meanwhile, drop the noodles in the boiling water and cook according to the instructions on the package, or until al dente. Remove from the heat and drain thoroughly; rinse under cold water and let dry in an even layer on paper towels.
Assemble the lasagna
Add a thin layer of Bolognese to the bottom of the lasagna pan. Add the 4 to 5 dried noodles in an even layer, depending on the size of your pan. Top with an even layer of Bolognese and béchamel sauce. Sprinkle a thin layer of mozzarella cheese and parmesan cheese over the top. Continue layering the noodles, sauces, and cheeses until you have at least 5 layers. Small dice the remaining 2 tablespoons of butter and scatter on top of the lasagna. Season with salt.
Bake the lasagna and serve
Cover the lasagna pan with aluminum foil and bake in the oven for 30 minutes. Remove the foil and finish cooking for 10 to 15 minutes, or until the edges are crispy and the sauce is bubbling. Remove from the oven and let cool for 20 to 30 minutes. Using a sharp knife, cut the lasagna into 12 even slices and top with additional grated parmesan cheese. Enjoy!