Triple Mushroom Lasagna with Ricotta, Sage and Fontina

I’m going to make a bold statement here. This could quite possibly be one of the best recipes I’ve developed…ever.

Category Pasta

1 batch spinach pasta

2 cups shredded fontina cheese

8 ounces fresh mozzarella cheese, cut into slices

Mushrooms

10 ounces button mushrooms, sliced

24 ounces baby portabello (cremini) mushrooms, sliced

10 ounces shitake mushrooms, sliced

2 tablespoons butter

3 ½ tablespoons freshly chopped sage

½ cup dry sherry

½ teaspoon salt

Ricotta

3 ½ quarts whole milk

4 tablespoons lemon juice

1 teaspoon salt

Béchamel

4 tablespoons butter

4 tablespoons flour

4 cups warm whole milk

½ teaspoon salt

Plus more to taste

Recipes