Pasta Lasagna: O L Mushroom 01 by Recipe Cottage

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	O L Mushroom 01

		Mushroom Lasagna 1 ounce (1 cup) dried porcini mushrooms 8 uncooked lasagna noodles 15-ounce container light ricotta cheese 2 eggs 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons olive oil or vegetable oil 5 ounces (1 2/3 cups) sliced crimini or white mushrooms 1 large clove garlic, minced 2 tablespoons dry sherry 1/4 cup whipping cream 8 ounces (2 cups) shredded Provolone cheese 2 teaspoons olive or vegetable oil 2 tablespoons finely chopped shallots 1 clove garlic, minced 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves 6 large Italian plum tomatoes, chopped Rehydrate porcini mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water. Heat oven to 350:F. Spray 13 x 9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, salt, and pepper; mix well. Set aside. Heat 2 teaspoons oil in large skillet over medium heat until hot. Add rehydrated porcini mushrooms, crimini mushrooms and minced large garlic clove; cook and stir 2 to 3 minutes or until mushrooms are tender. Add sherry; cook until most of the liquid has evaporated. Stir in cream; bring to a boil. Remove skillet from heat. To assemble lasagna, drain lasagna noodles; arrange 4 noodles in bottom of sprayed dish. Spoon and spread half of cheese mixture over noodles. Evenly spoon half of mushroom mixture over cheese. Sprinkle with 1 cup of the provolone cheese. Repeat layers. Cover with foil. Bake at 350:F. for 20 to 30 minutes or until filling is set and edges are bubbly. While lasagna is baking, prepare tomatoes. In same large skillet, heat 2 teaspoons oil over medium heat until hot. Add shallots and 1 minced garlic clove; cook and stir until tender. Stir in basil and tomatoes; cook just until thoroughly heated. Spoon tomatoes over individual servings of lasagna.