8 TO 10 SERVINGS
Lasagna
2 pounds mushrooms, cleaned and sliced (oyster, cremini, and
chanterelle varieties are all great)
1 large shallot, halved and thinly sliced (about ¾ cup)
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh sage
1½ teaspoons chopped fresh thyme
3 tablespoons unsalted butter
¼ cup extra-virgin olive oil
Coarse kosher salt (preferably Diamond Crystal) and freshly
ground black pepper
2 pounds ricotta cheese (4 cups)
2 ounces Parmesan cheese, freshly grated (about ½ cup)
1 pound Fontina cheese, coarsely grated
15 dry lasagna noodles, cooked and cooled (see this page)
Béchamel
3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
Pinch of freshly grated nutmeg
Coarse kosher salt and freshly ground black pepper
Cook the mushrooms: Preheat the oven to 375°F and
position the oven rack in the center. In a large bowl,
combine the mushrooms, shallot, and herbs. In a very large
skillet set over medium heat, melt 3 tablespoons of the butter
with the olive oil. Add the mushroom mixture and cook over
moderately high heat, stirring occasionally, until the liquid is
evaporated and the mushrooms are golden, about 12
minutes. Season with ½ teaspoon salt and a pinch of
pepper, and transfer to a bowl. Set aside.
Make the cheese mixtures: In a medium bowl, combine the
ricotta with half of the Parmesan and season with ½
teaspoon salt and ¼ teaspoon pepper. In another bowl,
combine the Fontina and remaining Parmesan.
Make the béchamel: In a medium saucepan, melt the
remaining 3 tablespoons of butter over medium heat. Whisk
in the flour and cook over moderately high heat, whisking
constantly (be sure to get into the edges of the pan—a flat
whisk works best), until lightly golden and fragrant, about 3
minutes. Whisk in the milk all at once and bring to a boil.
Reduce the heat to very low, and whisk until the sauce is
thick, about 8 minutes. Add the nutmeg and season with 1
teaspoon salt and ¼ teaspoon pepper.
Assemble the lasagna: Spread a thin layer of béchamel
(about ½ cup) on the bottom of a 9 x 13-inch (3-quart)
glass or ceramic baking dish. Arrange 5 of the noodles,
slightly overlapping, in the dish. Add half of the ricotta
mixture, spreading it to an even layer, and top with half of
the mushrooms. Top with one third of the Fontina mixture.
Drizzle with one third of the remaining béchamel sauce.
Repeat with 5 more noodles, the remaining ricotta and
mushrooms, half of the remaining Fontina mixture, and half
of the remaining béchamel. Top with the remaining 5
noodles, Fontina mixture, and béchamel.
Bake the lasagna: Cover the baking dish loosely with foil and
bake for 30 minutes. Uncover and bake until golden and
bubbling, 20 to 25 minutes longer. Let rest for 15 minutes
before cutting into squares and serving.
