Polenta Lasagna With Wild Mushrooms

Ingredients

• 0.5 ounce porcini mushrooms dried
• 1 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry red
• 2 large egg whites lightly beaten
• 29 ounce no-salt-added tomatoes diced undrained canned
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 8 ounces part-skim mozzarella cheese shredded divided
• 15 ounce carton part-skim ricotta cheese 
• 32 ounce polenta cut into 20 (1/4-inch-thick) slices
• 0.8 pound portobello mushroom caps chopped
• 0.3 teaspoon salt 
• 0.5 pound shiitake mushroom caps chopped
• 0.5 pound button mushroom caps chopped
• 3 tablespoons tomato paste 
• 0.5 cup water hot

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• baking pan

Directions

1. Combine porcini and hot water in a small bowl.
2. Let stand 30 minutes.
3. Drain in a sieve over a bowl, reserving 1/4 cup mushroom liquid. Rinse and drain porcini; finely chop.
4. Preheat oven to 375
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add onion; saut 2 minutes.
7. Add the porcini, portobello, shiitake, and button mushrooms.
8. Sprinkle mushrooms with salt; saut 8 minutes.
9. Combine the reserved mushroom liquid, wine, tomato paste, rosemary, oregano, and tomatoes in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes.
10. Combine 1 cup mozzarella, thyme, ricotta cheese, and egg whites in a bowl; set aside.
11. Arrange 15 polenta slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with 2 1/2 cups mushroom mixture, 1 cup tomato sauce, and 1 1/4 cups ricotta mixture. Repeat layer with 15 polenta slices, remaining mushroom mixture, 1 cup tomato sauce, and the remaining ricotta mixture. Top with the remaining polenta slices and tomato sauce.
12. Sprinkle the lasagna with 1 cup mozzarella. Cover and bake at 375 for 45 minutes.
13. Uncover and bake an additional 15 minutes.
14. Let stand 5 minutes.