Quadruple mushroom lasagna. Enough said, you're going to enjoy this.
1.0 oz dried porcini mushrooms
0.5 oz dried chanterelle mushrooms
1 cup low salt beef broth
6 tbsp olive oil
2 pounds portobello mushrooms, sliced
2 large white onions
8 oz button mushrooms
8 oz chanterelle mushrooms, chopped
4 cloves garlic, minced
1 cup dry white wine
4 tablespoons butter
4 tablespoons all-purpose flour
3.5 cups whole milk
1/4 tsp nutmeg
8 oz shredded fontina cheese
4 oz shredded parmesan cheese
12 oven-ready lasagna noodles
1/2 cup minced fresh parsley
Bring beef broth to boil (microwave or stovetop) and add dried mushrooms. Cover with saran wrap and set aside.
Pre-heat oven to 425 F on roast (top burner lit) and adjust oven rack to middle position. Take portobello mushrooms and spread over cookie sheet, drizzle with 4 tbsp olive oil and season with salt and pepper. Roast mushrooms for 15 minutes, remove from oven, stir and roast until liquid is gone and mushrooms have reduced in size, approximately another 15 minutes. Remove from oven and set aside.
While portobello mushrooms roast, combine onion, button mushrooms and garlic in food processor. Process until finely chopped. Add 2 tbsp olive oil to large sauce pan over medium high heat. Add onion-mushroom-garlic mixture, turn heat to medium and cook until browned on all sides, 20 minutes. Be patient, browning provides A LOT of flavour. Stand by it, stir frequently to prevent scorching.
When browned, add chanterelle mushrooms and cook additional 5 minutes. Take soaked, (previously dried) mushrooms and remove from liquid, reserve broth. Roughly chop and add to pan. Season with salt and pepper (yes, you get to taste it - lucky you!). Add white wine to pan, turn heat to high and cook until wine has mostly evaporated.
Turn burner to medium, add butter to pan and cook until melted. Add flour to pan and cook, stirring constantly for 2-4 minutes. Add milk to pan, whisking constantly. Use whisk to loosen up brown bits on the bottom of the pan (get ALL the flavour nuggets). Add reserved mushroom-beef broth and nutmeg. Bring to boil. Taste it - season with salt and pepper. Turn heat to low and simmer until sauce has thickened and reduced by 1/3. Take off heat, stir in 1/4 cup parsley and set aside.
Take oven-ready noodles and soak in hot water for 5-10 minutes (this isn't a sauce-heavy lasagna so pre-soak is required to ensure noodles cook through). Remove from water and place on kitchen towel to dry.
Divide the oven-roasted portobello mushrooms into three equal piles. Divide the fontina and parmesan cheese into four equal piles. Get ready for the fun part.
Take 1 cup of mushroom sauce and place in bottom of 13x9 baking dish. Place 3 lasagna noodles on top and ladle another 3/4 cup of sauce over them. Add 1 pile of portobello mushrooms over noodles, followed by 1 pile of each cheese. Be sure to spread evenly.
Add another layer of lasagna noodles and repeat twice more with the layering. Finish with a layer of lasagna noodles. Pour remaining sauce over top and add remaining pile of fontina and parmesan cheese.
Cover lasagna with tin foil and bake for 20-30 minutes. Remove foil, crank heat to 500 F and bake until bubbly on top and (if you prefer) slightly browned. Finish with remaining 1/4 cup chopped parsley. Wait 15 minutes to cool before serving.