I love creating new fillings for lasagne almost as much as I love eating lasagne…keyword “almost”!
Autumn Mushroom Lasagne
Serves 6
2 cups sun-dried tomatoes
1/2 cup dried shiitake and/or porcini mushrooms
1 13.2-ounce box low-carb lasagna noodles
5 cups mushrooms, chopped
1 cup mushrooms, sliced and sauteed (use as a garnish)
1/4 cup mushroom broth
3 cups chard or spinach, chopped (I use organic frozen pre-chopped)
3 cups onions, chopped (about 1 large onion)
4 cloves garlic, minced
2 tablespoons kalamata olives, minced (about 8 large olives)
1 tablespoon chipotle peppers, minced
1 tablespoon balsamic vinegar
2 ounces capers, rinsed
1 cup Cabernet Sauvignon
2 cups riscatta
Salt, if needed
1 bottle pasta sauce
2 cups grass-fed mozzarella, shredded
Put the dried mushrooms and suns-dried tomatoes in a small bowl and cover with hot water.
Bring a large pot of water to a boil. Cook lasagne noodles according to box directions, drain, rinse, and hold.
Preheat oven to 350 degrees, and do all your chopping and mincing..
Cook mushrooms in 1/4 cup vegetable or mushroom broth. Add greens, tomatoes, onions, garlic, capers, olives, chipotle peppers, balsamic vinegar. Cook until greens are limp and have reduced in volume. Add wine and ricotta to create a thick sauce. If too watery, cook over low heat until excess liquid is reduced. If too dry, add a bit of stock or wine. Spread a little of the bottled pasta sauce in the bottom of the lasagne pan, then alternate layers of filling and lasagna noodles. Sprinkle mozzarella on top of the last layer.
Bake, covered with aluminum foil, for about 30 minutes. Uncover and allow to brown, 2-3 minutes.
Heat the rest of the bottled pasta sauce, and pour a bit onto each plate or pasta bowl. Place a square of lasagne on top. Garnish with the sautéed mushrooms.