Recipe: Wild-Mushroom Lasagna

9 servings

- Nonstick cooking spray

- 2 ½ cups water

- ½ ounce dried mushrooms

- 1 tablespoon sherry vinegar

- 3 large plum tomatoes

- 1 pound mixed wild mushrooms

- 2 tablespoons extra-virgin olive oil

- 1 medium yellow onion, quartered and thinly sliced

- 2 medium cloves garlic, minced

- 1 ½ teaspoons kosher salt, divided

- ½ teaspoon freshly ground black pepper, divided

- 1 tablespoon chopped fresh marjoram or oregano

- 2 tablespoons chopped Italian parsley

- ¼ cup unsalted butter

- ¼ cup all-purpose flour

- 1 cup whole milk

- 1 cup reduced-sodium chicken or vegetable broth

- 9 no-boil lasagna noodles, each about 3 ½-by-6 ¾ inches

- 2 cups shredded Fontina cheese

- 1 cup shredded mozzarella cheese

- 1 cup grated Parmesan cheese

1. Lightly spray a 10-by-13-by-2-inch baking dish with cooking spray. Preheat oven to 375 degrees.Bring 2 ½ cups water to a boil. Rinse dried mushrooms, then immerse in boiling water. Remove from heat and set aside 15 minutes or until mushrooms have softened. Strain, reserving liquid and mushrooms separately. Stir sherry vinegar into liquid and set aside.

2. Bring a saucepan of water to a boil. Remove cores from tomatoes and make a shallow X in opposite ends. Remove pan from heat and add tomatoes. Time 1 minute or until the skins just begin to split. Drain. Peel, seed and chop tomatoes; set aside. Trim stems from fresh mushrooms. Rinse; wipe clean with paper towels. Slice mushroom ¼-inch thick and set aside.

3. In a large skillet, heat olive oil over medium heat. Add onions and sauté 6 minutes. Add garlic and sauté 1 minute. Turn heat to medium-high and add fresh and dried mushrooms, tossing with the onions. Sauté 5 minutes, stirring often. Add tomatoes and ½ cup mushroom liquid. Cook 4 minutes. Season with ¾ teaspoon kosher salt, ¼ teaspoon pepper, marjoram and parsley. Set aside.

4. In a 3-quart saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and broth. Simmer 5 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Remove from heat and whisk in ¾ cup mushroom liquid. Set aside.

5. Spread about ¼ cup white sauce in the bottom of the baking dish. Top with 3 of the noodles. Spread half of the mushroom mixture on top, followed by half of the fontina. Repeat with 3 more noodles, and the remaining mushrooms and fontina. Top with remaining noodles, the remaining white sauce, and the mozzarella and Parmesan cheeses. (The dish can be made ahead to this point. Cover with plastic wrap and refrigerate up to 24 hours. Refrigerate remaining mushroom-soaking liquid.)

6. Remove dish from refrigerator 30 minutes before baking; discard plastic wrap. Cover with aluminum foil, tenting slightly so it doesn't stick to the cheese. Bake on center oven rack 30 minutes. Uncover and drizzle 2 tablespoons mushroom liquid around the edges. Continue baking uncovered 20 minutes or until the noodles are tender and the top is golden. Set aside 10 to 15 minutes before serving.