ROASTED WILD MUSHROOM LASAGNA

Steps:

• Preheat oven to 375ºF. On a baking sheet, add the mushrooms, garlic cloves, thyme and oregano. Season with salt and pepper and drizzle with extra-virgin olive oil. Place in the oven to roast until golden brown, about 30 minutes. Remove and set aside to cool. Discard thyme leaves and peel the skin away from the garlic. Mash the garlic slightly. To a large bowl, add the mushrooms and garlic and stir to combine. Set aside.
• For the Tomato Sauce: Place a medium saucepan over medium heat. Add the butter, shallots, thyme and oregano, and season with salt and pepper. Sauté for 4-5 minutes, or until translucent. Add the tomato paste, stir to combine, and cook for 2 minutes. Add the diced tomatoes and bring to a simmer. Cook until thickened, about 15 minutes. Remove from heat and set aside.
• For the Béchamel Sauce: Place a medium saucepan over medium heat. Add the butter. Once melted, add the flour and cook, stirring frequently, until golden, about 5 minutes. Slowly add the warm milk, whisking vigorously, until combined and there are no lumps. Bring to a boil and reduce heat to a simmer. Cook, stirring frequently, until thickened, about 10 minutes. Add the cheese and nutmeg, and season with salt and pepper. Stir to combine. Remove from heat and set aside.
• For the Ricotta Mixture: in a medium bowl, add the ricotta, lemon zest and Parmigiano-Reggiano, and stir to combine. Season with salt and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 3 minutes less than package instructions. Drain the noodles and transfer to an ice bath. Dry and transfer blanched noodles to a greased sheet tray, lightly greasing the noodles.