Lasagne Imbottite

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Dried Black Trumpet Mushrooms
• 2 cups White Wine, Heated To Almost Boiling
• 1-¼ pound Dried Lasagna Noodles
• 2 pounds Whole Milk Ricotta, Drained
• 2 Eggs, Beaten
• 1 Tablespoon Fresh Parsley, Minced
• 1 Tablespoon Fresh Basil, Minced
• 2 teaspoons Kosher Salt
• 1-½ teaspoon Freshly Ground Black Pepper
• 4 Tablespoons Unsalted Butter
• 3-½ Tablespoons All-purpose Flour
• 2 cups Milk, Hot (about 110ºF)
• 5 cups Pasta Sauce (ideally With Meat; Your Favorite Recipe Or See My Website For My Essential Sauce Recipe)
• 1 pound Meatballs, Sliced In Half, Store Bought Or Your Favorite Recipe
• ¾ pounds Mozzarella, Shredded, Divided Use
• ½ cups Asiago Cheese, Grated, Divided Use

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the hot white wine over the dried black trumpet mushrooms in a bowl and soak for 20 minutes until softened. Lift them out, squeeze dry, and chop finely.

2. Preheat the oven to 375°F (190°C). Bring a pan of boiling water to a boil, cook the lasagna noodles until just pliable, then drain and lay them flat without sticking.

3. Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the hot milk and simmer 3 to 5 minutes until thickened into a white sauce. Season with a little of the salt and pepper.

4. In a bowl, mix the drained ricotta, beaten eggs, parsley, basil, chopped mushrooms, remaining salt and pepper, half the mozzarella and half the asiago.

5. Spread a thin layer of pasta sauce in a baking dish. Add a layer of noodles, then half the ricotta mixture, half the meatballs, half the remaining sauce, and a spoonful of the white sauce. Repeat once more with the remaining ingredients.

6. Cover the dish with foil and bake 25 minutes. Remove the foil, sprinkle the remaining mozzarella and asiago on top, and bake 15 minutes more until bubbling and browned.

7. Check that the centre of the dish reaches 160°F (71°C) and the meatballs are hot through. If the meatballs are homemade and raw, cook them fully to 160°F (71°C) before slicing and layering.

8. Let the lasagne rest 10 minutes before cutting into squares so the layers hold together.