Lasagne Imbottite

• 1 cup Dried Black Trumpet Mushrooms
• 2 cups White Wine, Heated To Almost Boiling
• 1- 1/4 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- 1/2 teaspoon Freshly Ground Black Pepper
• 4 Tablespoons Unsalted Butter
• 3- 1/2 Tablespoons All-purpose Flour
• 2 cups Milk, Hot (about 110 degrees F)
• 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
• 3/4 pounds Mozzarella, Shredded, Divided Use
• 1/2 cups Asiago Cheese, Grated, Divided Use

1. 1.
2. In a small bowl stir the mushrooms into the heated white wine and let it steep for 30 minutes without disturbing.
3. 2.
4. In a large wide pot, bring 6 quarts of salted water to boil.
5. Then add the lasagna noodles and cook according to package instructions for al dente.
6. While the pasta is cooking, give a large baking sheet a light coat of olive oil and set aside.
7. When its done, drain and rinse the cooked pasta under cool water until cool enough to handle.
8. Lightly coat your fingers with some olive oil and then lay the noodles flat on the baking sheet.
9. If you need to make multiple layers, arrange each additional layer at 90 degrees to the one below it.
10. 3.
11. In a medium bowl, mix the ricotta, eggs, parsley, basil, 1 1/2 teaspoons of the kosher salt and 1 teaspoon of the black pepper until combined.
12. Set aside.
13. 4.
14. Carefully remove the mushrooms from the wine to avoid stirring up any sediment.
15. Allow the mushrooms to drain in a mesh strainer then give them a rough chop.
16. Set aside.
17. 5.
18. In a 2 1/2 quart saucepan over medium heat, melt 2 1/2 tablespoons of the butter then stir in the flour until it forms a paste.
19. Cook stirring for 2 minutes while the butter and flour foam together.
20. Remove from heat and whisk in 1 1/2 cups of the hot milk.
21. Return the pan to medium-high heat and whisk while the sauce comes to a simmer.
22. Thin the sauce slowly by adding the remaining 1/2 cup hot milk in a drizzle while continuing to whisk.
23. Whisk in 1/2 teaspoon each of salt and black pepper.
24. Add the drained mushrooms and continue to cook for another minute.
25. Remove from heat and stir in the remaining 1 1/2 tablespoons of butter until smooth.
26. Set aside.
27. 6.
28. Preheat oven to 375 degrees F. Spread a thin layer (about 1 cup) of red sauce evenly across the bottom of a 14x10 baking dish and place a layer of pasta noodles over the sauce.
29. Put the sliced meatballs in one layer over the pasta and sprinkle 1/2 pound of shredded mozzarella over the meatballs.
30. Spread 1 1/2 cups of sauce over the mozzarella and put another layer of noodles on top.
31. 7.
32. Pour the mushroom mixture over this layer of pasta.
33. Sprinkle 1/4 cup of grated Asiago cheese over the mushroom mixture and top with a layer of noodles.
34. 8.
35. Dollop the ricotta mixture on top of the noodles and spread it evenly across the surface.
36. Spread 1 1/2 cups of sauce over the ricotta and put another layer of noodles on top.
37. 9.
38. Spread the remaining 1 cup of sauce on top of this final layer of noodles making sure that there are no dry spots.
39. Top evenly with the remaining 1/4 pound of mozzarella cheese and then with the remaining 1/4 cup of grated Asiago cheese.
40. Bake uncovered for 40 minutes.
41. Remove from oven and allow it to rest for 10 minutes before serving.
42. Serve with some additional red sauce and grated Parmigiano-Reggiano for garnish.

mushrooms, white wine, lasagna noodles, milk ricotta, eggs, fresh parsley, fresh basil, kosher salt, freshly ground black pepper, butter, allpurpose, milk, pasta sauce, meatballs, mozzarella, asiago cheese

Taken from tastykitchen.com/recipes/main-courses/lasagne-imbottite/ (may not work)