Roasted Mushroom and Shallot Lasagna

This is my new favorite lasagna recipe. I love the roasted mushrooms in place of meat. If you can’t find mushroom bouillon cubes, then use a spoonful of vegetable ‘Better than Bouillon’ soup base. I usually make the sauce a couple of days in advance and then I roast the mushrooms and shallots the day before assembling the lasagna.

Roasted Mushroom and Shallot Lasagna
Tomato Sauce
1/3 cup olive oil
2 large onions, thinly sliced
4-6 cloves garlic, chopped
4 (24 oz.) bottles Mutti brand tomato passata (or tomato purée)
1-1/2 cubes Star brand porcini mushroom bouillon
salt and pepper to taste
sprinkling of onion powder
sprinkling of garlic powder
sugar to taste
1/4 cup fresh basil leaves
1-2 teaspoons dried oregano or to taste
1-2 teaspoons dried marjoram or to taste

In a 6-quart pot heat olive oil on medium heat. Add onions and cook for 10 minutes, stirring occasionally until onions are soft and golden. Add garlic and cook 1-2 minutes. Add tomato purée. Pour 1/4 cup water into each empty bottle of passata and shake it to loosen any leftover purée and pour that tomato water into the pot. Bring to a boil, then add bouillon cubes. Season to taste with salt, pepper, sugar, and herbs. Cover and simmer for 45 minutes. If it seems too thick, add a bit more water and cook 5 more minutes.

Lasagna
2 (24 oz.) pkgs. Cremini mushrooms, cleaned and cut into 6ths
4 large shallots
3 tablespoons olive oil
salt and pepper
sprinkling of onion powder
sprinkling of garlic powder
3 (1 lb.) boxes Barilla brand no-boil lasagna noodles
4 lbs. whole milk mozzarella cheese, shredded (do not buy pre-shredded cheese)
1/4-1/2 cup grated Parmesan cheese
dried Greek oregano to taste

Preheat oven to 400 degrees. In a large bowl combine mushrooms and  shallots. Drizzle with olive oil. Mix well. (You may need a little more oil to moisten.) Sprinkle with salt, pepper, onion powder, and garlic powder. Toss to mix. Distribute mushrooms evenly between two baking sheets. Roast, stirring occasionally for 25 minutes or until most of the liquid has evaporated and mushrooms are tender.

Assembly: preheat oven to 350 degrees. Pour several ladlesful of hot sauce into the bottom of a 11×14 lasagna pan. Spread sauce evenly to the edges. Place a layer of no-bake noodles on top of sauce. Spoon a bit of sauce over the noodles. Sprinkle 2-3 cups shredded mozzarella over the noodles. Sprinkle a few tablespoons of Parmesan over mozzarella. Sprinkle with a little salt and pepper. Sprinkle with 1 teaspoon of oregano. Place half of the roasted mushrooms over the cheese. Repeat with another layer of noodles, a bit of sauce, cheeses, seasonings, and remaining mushrooms. Top with another layer of noodles, sauce, cheeses, and seasonings. Place some sauce over the cheese. Cover tightly with foil and bake 1 hour until noodles are cooked and the cheese is melted and hot in the middle. Remove from oven and let sit 10 minutes before serving. Serves 15-18.

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This entry was posted in Christmas, Easter, Pasta, Sauces, Thanksgiving. Bookmark the permalink.

2 Responses to Roasted Mushroom and Shallot Lasagna

  1. Zina Woods says:

    Meatless Lasagna is the best. Thanks for this recipe, Judy.
    And Merry Christmas to you and yours!
    Love, Zina

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