Forrest Mushroom Lasagna Recipe

Bring the 4 l water to a rolling boil in a large pot. Add 2 tsp salt. If using regular lasagna (not oven-ready), cook sheets 1–2 minutes less than package directions so they finish in the oven; drain and separate on a tray. For oven-ready sheets, no pre-cook is necessary—have them at hand.

Clean and slice the mushrooms. Heat a large sauté pan over medium-high heat and add 2 tbs olive oil and 2 tbs butter. When foaming subsides, add the chopped shallots and cook 2–3 minutes until translucent.

Add the sliced mushrooms in a single layer (work in two batches if needed). Let them sear without moving for 2–3 minutes, then stir and continue until golden and any liquid has reduced, about 6–8 minutes total.

Add minced garlic and 1 tsp thyme; cook 30–45 seconds until fragrant. Deglaze with 60 ml white wine (or 60 ml veg stock), scraping brown bits. Add 120 ml vegetable stock and 1 tsp soy sauce, simmer 2–3 minutes until most liquid is reduced but mixture remains moist.

Season with 1 tsp salt and 1 tsp black pepper. Stir in 2 tbs chopped parsley. Remove from heat and set aside to cool slightly.

In a medium bowl combine 500 g ricotta, 250 g shredded smoked mozzarella (reserve 80 g for topping), 60 g grated Parmesan, 1 large egg, 1 tsp lemon zest, 1 tsp nutmeg, 1 tsp salt and 1/2 tsp black pepper. Mix until smooth and homogenous. Taste and adjust seasoning.

Warm the 900 ml milk in a saucepan with 1 bay leaf — do not boil; keep just under simmer. In a separate heavy-bottomed saucepan melt 60 g butter over medium heat. Add 60 g flour and whisk to form a roux; cook 1–2 minutes without browning.

Remove bay leaf from milk. Gradually whisk warm milk into the roux in three additions, fully incorporating between additions to avoid lumps. Bring to a gentle simmer while whisking until sauce thickens to a pourable but coating consistency, about 6–8 minutes.

Stir in 1/2 tsp nutmeg, 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. If the sauce becomes too thick, whisk in a splash of milk or stock to reach a spreadable consistency. Keep warm off heat.

Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 in) baking dish with 1 tbs butter or oil.

Spread a thin layer (about 1/2 cup / 120 ml) of bechamel across the bottom of the dish to prevent sticking.

Place a single layer of lasagna sheets to cover the base. Spread about one-third of the ricotta-smoked mozzarella mixture evenly over the sheets. Spoon about one-third of the mushroom mixture over the ricotta layer, distributing evenly. Pour about 1/2 to 3/4 cup (120–180 ml) bechamel over mushrooms and spread gently.

Repeat: second layer of sheets, remaining one-third ricotta mixture, remaining mushroom mixture, and another 120–180 ml bechamel. Top with final layer of sheets, spread remaining ricotta mixture if any, then pour remaining bechamel to cover. Sprinkle reserved 80 g smoked mozzarella and the 60 g grated Parmesan evenly over the top.

Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and bake another 15–20 minutes until top is golden and sauce is bubbling. If you want extra color, broil 2–3 minutes but watch closely to avoid burning.

Remove from oven and let rest 10–15 minutes before slicing so layers set.

While lasagna bakes, prepare the chicory salad. Trim Belgian endive and separate leaves; thinly slice radicchio. In a bowl whisk together 2 tbs olive oil, 1 tbs sherry vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper to make a vinaigrette.

Toss the endive leaves and radicchio with the vinaigrette. Add the toasted walnuts and gently combine. Taste and adjust acidity or salt as needed.

When lasagna has rested, cut into portions (see servings). Plate each portion with a generous spoonful of the chicory salad alongside. Garnish lasagna with chopped parsley.