Name: Wild Mushroom and Kale Lasagna
Total time: P0Y0M0DT2H20M0.000S
Yield: 10 servings
Ingredients: 3 to 4 tablespoons olive oil; 3 cups finely diced white button mushrooms; 3 cups finely diced oyster mushrooms; 3 cups finely diced shiitake mushrooms; 1/3 cup minced shallot; 6 tablespoons unsalted butter; 6 to 7 sprigs fresh thyme, tied together with kitchen twine; Kosher salt and freshly cracked black pepper; 1/2 cup white wine; 6 cups Tuscan kale, chopped small; 1 tablespoon sherry vinegar; 2 cups ricotta; 1 cup grated aged fontina cheese; 1 cup mascarpone; 1 cup grated aged Parmigiano-Reggiano; 1/2 cup chopped fresh chives, plus more for garnish; 1/2 cup chopped fresh parsley; 1 tablespoon chardonnay vinegar; Kosher salt and freshly cracked black pepper; 1 1/2 quarts whole milk; 6 tablespoons unsalted butter; 6 tablespoons quick-mixing flour, preferably Wondra; 1/4 teaspoon freshly grated nutmeg; 1 fresh bay leaf; Kosher salt and freshly cracked black pepper; 2 tablespoons unsalted butter, for greasing the pan; 12 ounces dried lasagna sheets; 8 ounces whole-milk mozzarella, sliced thinly; 3/4 cup grated aged Parmigiano

Directions

Special equipment:

kitchen twine; an immersion blender

For the mushroom filling: Heat a large 12-inch skillet over medium heat and add the olive oil. Start to sweat off the mushrooms, about 2 minutes, then add the shallots, butter and thyme. Continue to cook for 5 minutes, then season with salt.
Deglaze with the wine and continue cooking until all the water from the mushrooms has evaporated, about 10 minutes. Add the kale and continue to cook on low until the mixture has stewed, about 15 minutes more. Finish with the sherry vinegar and taste for salt and pepper. Remove from the skillet to cool and set aside.
For the cheese filling: In a large mixing bowl, add the ricotta, fontina, mascarpone and Parmesan and mix until well incorporated. (This can also be done with a hand or stand mixer.) Add the herbs and chardonnay vinegar and season with salt and pepper. Set aside.
For the béchamel: Bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a large sauté pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Stream the warm milk into the flour mixture, whisking until incorporated. Add the nutmeg and bay leaf and cook at a simmer, whisking often, until thickened, about 5 minutes. Remove the bay leaf. Remove from the heat and season with salt and pepper. Strain or blend with an immersion blender to get a smooth consistency. Set aside.
For assembly: Preheat the oven to 400 degrees F and grease a 9-by-13-inch baking dish with the butter.
Ladle about 1/2 cup béchamel sauce into the bottom of the baking dish until it just covers. Place as many lasagna sheets as will fit on top of the béchamel in one even layer. (You can break some if needed to make them fit.) Ladle more béchamel on top of the noodles, covering the surface. Add half of the cheese mixture, spreading evenly, then sprinkle half of the mushroom kale mixture on top. Add another layer of lasagna sheets, then béchamel, then the remaining ricotta mixture, then the remaining mushroom kale mixture. Top with the sliced mozzarella. Add a third layer of lasagna sheets; it's okay if you don’t use all of them. Cover with the remaining béchamel and sprinkle the Parmesan over the top.
Cover the baking dish with aluminum foil and bake the lasagna for 30 minutes. Remove the foil and continue to bake until cooked through and golden on top, 30 to 40 minutes more. Garnish with fresh chives and serve.

Wild Mushroom and Kale Lasagna

Ingredients

Mushroom Filling:

Cheese Filling:

Béchamel:

For Assembly:

Directions

Special equipment:

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