Ingredients

The following ingredients have 6 Servings
  • 1000 grams fresh mushroom, mixed portabella, cremini, King oyster, Brown Beech (2.2 lbs)
  • 36 grams dried mushrooms, porcini and mixed (1.25 oz)
  • 9 Tbsps olive oil plus more for greasing the pan (divided 3 +4 +2)
  • 2 1/2 tsps salt (divided 1 + 1 1/5)
  • 1 3/4 tsp black pepper
  • 1 dried Thai red chili (seeds removed if you want less heat and rough chopped)
  • 500 ml hot beef stock (2 cups (use vegetables broth per original recipe to keep it vegetarian))
  • 1 yellow onion (peeled and quartered)
  • 5 cloves garlic (peeled)
  • 1 medium carrot (trimmed, peeled and cut in quarters)
  • 3 roma tomatoes (quartered, stem site removed)
  • 75 grams tomato paste (2.5 ounces)
  • 130 ml 10% cream (1/2 cup (reserve 2 Tbsps to drizzle over top of lasagne))
  • 60 grams Pecorino Romano (grated 2 oz)
  • 60 grams Parmesan (grated 2 oz)
  • 5 grams basil leaves, minced (about 7)
  • 10 grams parsley, minced (about 1/4 cup)
  • 250 grams oven ready lasagne sheets (about 14 sheets (See Note 1 if using regular lasagne.))

Instruction

  • Preheat oven to 450 °. Line a rimmed baking tray with parchment paper.
  • Clean fresh mushrooms and trim as necessary. Pulse in batches in food processor until finely chopped.
  • Toss chopped mushrooms with 3 Tbsps olive oil and 1 tsp salt. Spread mixture out evenly on baking sheet. Bake for 30 minutes stirring every 10 minutes. Mushrooms will have browned and shrunk considerably.
  • Set mushrooms aside and reduce oven to 400°.
  • Add dried mushrooms and Thai chili to the hot stock and allow to sit 30 minutes. Strain mushrooms, reserving the juice/stock. Rough chop rehydrated mushrooms and chili. Top up to liquid to make 340 ml. (about 1 1/2 cups) Set mushrooms and stock aside till ready to use.
  • Pulse onion, carrot and garlic in food processor until they are minced.
  • Heat 4 Tbsps oil in a large Dutch oven. Saute the onion mixture on medium high heat about 8 minutes. Stir a few times.
  • Add the tomatoes to the food processor and pulse until finely chopped. Add the tomatoes and the tomato paste to the onion mixture along with 1 1/2 tsps salt and 1 3/4 tsp black pepper. Saute another 7 minutes stirring periodically.
  • Add the rehydrated mushroom mixture and the roasted mushrooms to the tomato mixture and cook about 9 minutes. Do not stir, you want the mushrooms to brown a bit on the bottom of the pan.
  • After 9 minutes, scrape up any browned bits from the bottom of the Dutch oven. Add the reserved stock to the mixture along with 800 ml (about 3 1/3 cups) of water. Bring mixture to a simmer. Reduce heat to medium and allow mixture to simmer about 25 minutes.
  • Reserve 1 Tbsp of cream to drizzle over the top of the lasagne. Add the remaining cream to the ragu mixture. Cook 2 minutes then remove ragu from the heat.
  • Ragu can be made 1 day ahead and refrigerated.