Mushroom-Polenta Lasagna

Total Time:
2 hr 20 min
20 min
2 hr

6 to 8 servings

  • For the sauce:
  • 1 1/2 -ounce package dried porcini mushrooms, rinsed
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 pound button mushrooms, trimmed and quartered
  • 1 pound shiitake mushrooms, stems removed, caps quartered
  • Kosher salt
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1 15 -ounce can whole San Marzano tomatoes, crushed by hand
  • 1/2 cup chopped fresh parsley, plus more for topping
  • For the lasagna:
  • 2 1/2 cups instant polenta
  • Kosher salt
  • 1 cup grated parmesan cheese (about 4 ounces)
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon freshly grated nutmeg
  • Extra-virgin olive oil, for the baking dish
  • 3 cups grated part-skim mozzarella cheese
  • Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.

  • Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.

  • Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.

  • Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.

  • Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)

  • Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.

  • Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Potluck Parties