Wild-Mushroom Lasagne with Blue-cheese Sauce

By es123

Ingredients

• 1 pound fresh egg lasagne cut into 4 or 5 9-by-13 inches
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 leeks, white part only thinly sliced
• 2 shallots, finely chopped
• 1 pound white mushrooms thinly sliced
• 1/2 pound shiitake mushrooms stems trimmed and caps thinly
• sliced
• 1/2 pound oyster mushrooms or other wild mushrooms, stems
• trimmed & caps thinly sliced
• salt
• pepper, freshly ground
• 4 ounce blue cheese crumbled
• 1 cup heavy cream
• 1/4 cup fresh thyme chopped

Details

Servings 4

Preparation

Step 1

Cook and drain the pasta. Set oven at 400 degrees. Brush a 9-by-13 inch baking dish with oil. In a large saute pan, heat the oil and melt the butter. Add the leeks and shallots. Cook over low heat for 5 minutes or until the leeks are soft but not brown.

Add the mushrooms, salt, and pepper and cook, stirring often, for 8 to 10 minutes or until the mushrooms release their liquid. Then turn up the heat and cook until the mushroom liquid evaporates.

Add the blue cheese and cream to the pan and bring to a boil. taste for seasoning and add more salt and pepper if nescessary.

Line the baking dissh with pasta, add some mushroom mixture, then thyme, then continue layering until done. End with a layer of pasta. Brush pasta with oil. transfer the dish to the hot oven and bake it for 35 to 40 minutes or until the top is golden brown. Remove the lasagne from the oven, cut into large squares,