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Cast-Iron Mushroom Lasagna

Cast-Iron Mushroom Lasagna


  • 1 pound flat pasta squares or sheets, dried

  • Salt

  • 3 cups vegetable stock or water or combo

  • 1 cup dried porcini

  • 3 tablespoons EVOO

  • 1 onion, finely chopped

  • 1 large carrot, peeled and finely diced

  • 1 ¼ to 1 ½ pounds fresh mixed mushrooms, cleaned and sliced or pulled into thin pieces

  • Pepper

  • 2 tablespoons fresh thyme, chopped

  • 2 cloves garlic, grated

  • ¼ cup tomato paste

  • 1 cup white wine

  • 2 cups diced fresh peeled tomatoes or chopped canned tomatoes (28 ounces)

  • 1 cup heavy cream

  • 1 cup torn basil leaves

  • 2 cups grated cow's and sheep's milk cheese (pecorino and Parm) combined

  • Fresh parsley, stemmed and chopped, for garnish


Serves: 4 to 6

Preheat oven to 400°F.   

Parboil pasta sheets about 7 minutes in generously salted water, then layer in parchment and cover with towel. 

Simmer and steep the stock and dried porcini, remove when plump and save stock. Chop porcini.   

Heat EVOO, 3 turns of the pan, in large cast-iron skillet over medium-high heat. Add onion and carrot and sweat to soften a bit, then add fresh mushrooms, pepper, thyme and garlic. When they soften, add salt and stir in tomato paste, then add wine and tomatoes, reduce by half and add cream, porcini, stock and basil.

Assemble layers in a large cast-iron skillet: sauce, pasta (torn or cut to fit), cheeses; repeat to the top. Cover and bake 20 minutes, then uncover and bake 10 minutes. Top with chopped parsley and serve.