Wild Mushroom & Kale Lasagna Recipe

"I have never posted this recipe before, but thought it was about time. It is so good and not very difficult to prepare. It is a mix of 2 or 3 recipes that over the years, I 'tweaked' and made my own version. You can use the no-boil noodles, which is what I do; but the regular lasagna noodles work just fine. I think 2 key ingredients are the the mushrooms and cheese, which is really what makes this good. Now, you can use any mushrooms you like, but I enjoy using a mix. A few dried, as well as a mix of fresh; maybe cremini, button, shitakis, porccini, oyster, etc. I also prefer pecorino romano vs parmesan for a little bite. But, that is my preference."

Step by Step Method

Step 1

Mushrooms ... I really like to use a mix, a few dried and the rest fresh. 1 lb equals about 2 cups; and for this recipe you want to end up with 1 1/2 lbs or 3 cups. Use a mix of fresh and then throw in a few dried for a little extra flavor. If using dried mushrooms, add them to a a small bowl or measuring cup and pour in boiling water (just enough to cover the mushrooms), cover with plastic wrap and let rest and re-hydrade 10-15 minutes. Then remove the mushrooms and chop. Reserve the liquid and strain to use later. The mushroom liquid adds great flavor.

Step 2

Noodles ... You can use the regular noodles; or you can use a no boil noodle. With the no boil noodles, I do let them soak a few minutes in boiling water to soften up; I really think it helps the texture. If using the regular noodles - prepare according to pkg directions. If using no-boil noodles, and want to try my method; add boiling water to the 13x9 pan you plan to cook the lasagna in and add the noodles. Let them soak, 5-10 minutes. Then, remove to a sheet of parchment paper so they can cool. Wipe the pan dry and spray with a non stick spray for the lasagna. It isn't necessary to soak the noodles; but I just like how they turn out; and it is easy to do.

Step 3

Mushrooms and Kale ... Add 4 tablespoons of butter to a large saute pan. Add in the mushrooms, onion, garlic, red pepper flakes, salt and pepper; cook 5 minutes until the mushrooms begin to break down. Add in the kale, 1/4-1/3 cup of the reserved liquid from the mushrooms or you can just use chicken broth; and cook another 5 minutes until the mushrooms are tender and the kale has softened. Once the mushrooms and kale are tender, remove from the heat and let it cool slightly.

Step 4

Bechamel ... To a medium sauce pan, add the butter and melt on medium heat. Add the flour and whisk well to combine. Cook at least 1 minute to get rid of the 'raw' flour taste. Slowly add in ROOM temperature milk continuing to whisk well. Then bring to a light boil and continue to cook until thickened. Remove from the heat and add in the cheese slowly (not all at once). Mix well and set back on the burner on LOW heat.

Step 5

Lasagna ... Don't forget to spray the pan with a non stick spray first. Then - Layer 1: 1/5 Sauce and 3 noodles. Layer 2: 1/5 Sauce, 1/3 mozzarella, 1/3 mushrooms and kale, 3 noodles. Layer 3: 1/5 Sauce, 1/3 mozzarella, 1/3 mushrooms and kale, 3 noodles. Layer 4: 1/5 Sauce, 1/3 mozzarella, 1/3 mushrooms and kale, 3 noodles - Finish with the remaining 1/5 sauce and parmesan cheese. And don't worry if it isn't exact, just estimate. It isn't that critical.

Step 6

Bake ... Preheat the oven to 350 degrees; bake on the middle shelf for 45-55 minutes; covered the first 35, then uncover the last 10 until golden brown and bubbly.