Truffled Wild Mushroom Lasagna

Ingredients

• 1  bay leaves 
• 1 teaspoon pepper black divided
• 2 tablespoons butter 
• 1.5 pounds crimini mushrooms divided sliced
• 2 cups whole-milk ricotta cheese fat-free
• 3.5 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 8  garlic thinly sliced
• 0.1 teaspoon nutmeg 
• 8 ounces lasagne pasta sheets 
• 2 cups leek thinly sliced
• 1 tablespoon lemon zest grated
• 2.5 cups milk 1% low-fat
• 1 tablespoon olive oil 
• 1 tablespoon oregano fresh chopped
• 4 ounces parmesan fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 0.4 teaspoon salt divided
• 1 pound mushroom caps sliced
• 3 tablespoons truffle oil white
• 0.7 cup frangelico fruity red

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• baking pan
• aluminum foil
• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add leek, garlic, and 1/4 teaspoon salt; saut 2 minutes.
3. Add 4 cups cremini mushrooms and shiitake mushrooms; saut 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently.
4. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.
5. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
6. Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.
7. Melt butter in saucepan over medium heat.
8. Add remaining 3 cups cremini mushrooms; saut 4 minutes or until tender.
9. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
10. Preheat oven to 35
11. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl.
12. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture.
13. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet.
14. Bake at 350 for 30 minutes.
15. Remove from oven; increase oven temperature to 45
16. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.