Mushroom Herb Ragout Lasagna

A medley of five different herbs takes this savory vegetarian dish up several notches. It's packed with so much flavor, we promise you won’t miss the beef.

Serves 4  

Prep Time 20 minutes  

Cooking Time 1 hour 10 minutes

Ingredients:

4 tablespoons olive oil, divided

1 cup white button mushrooms, quartered

1 cup brown mushrooms, quartered

1 cup oyster mushrooms, quartered

2 stalks leeks, minced

2 white onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1/2 cup white wine

4 cups (about 1 kilo) canned whole tomatoes

2 tablespoons chopped Italian parsley,

      plus more for garnish

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

1 1/2 tablespoons chopped rosemary

salt and pepper to taste

1 1/2 cups all-purpose cream

6 lasagna sheets, 

      cooked until al dente (no more than 8 minutes)

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Procedure:

1  Preheat oven to 430ºF. In a sauté pan, add 2 tablespoons oil and brown mushrooms for about 3 minutes. Remove mushrooms, add remaining oil, and sauté leeks, onions, celery, and garlic for 2 minutes. Add mushrooms back in. Cook for 1 minute, stirring to mix, then pour in wine. 

2  Add tomatoes and herbs. Season with salt and pepper. Lower heat and simmer for 10 minutes. Add cream and continue to cook for another 5 minutes, seasoning as needed. 

3  In a 15-x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them. 

4  Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley. 

Post-baking tip:  Let the lasagna rest for 10 to 20 minutes before serving to allow it to properly set.