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Mushroom And Red Pepper Lasagna

pasta, vegetables, cheese, italian

2 pkg (1/2 oz) dried exotic mushrooms; porcini, portobello or s
2 tablespoons butter
2 sweet red peppers; diced
1 onion; chopped
3 cloves garlic; minced
1 1/2 teaspoons dried oregano
3/4 teaspoon (each) salt and pepper
2 1/2 pounds button mushrooms; sliced
15 lasagna noodles
2 cups shredded old white Cheddar; or
2 cups Gruyere cheese
1/4 cup grated Parmesan cheese
----Sauce----
1/4 cup butter
1/2 cup all-purpose flour
3 3/4 cups milk
1/2 teaspoon salt
4 ounces cream cheese; cubed

Sauce: In heavy saucepan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for 3 minutes. Whisk in milk, about 1/2 cup at a time. Stir in salt. Cook, stirring often, for 10 to 12 minutes or until thick enough to coat back of spoon. Remove from heat; whisk in cream cheese until melted. (Make-ahead: Pour into airtight container. Place plastic wrap directly on surface; seal and refrigerate for up to 2 days.) In small bowl, pour 1 cup boiling water over dried mushrooms; let stand for 20 minutes. Drain, reserving liquid; chop finely. In large saucepan, melt 1 tablespoon of the butter over medium heat; cook red peppers, stirring occasionally, for about 5 minutes or until softened. Remove from pan and set peppers aside. In same saucepan, melt remaining butter over medium heat; cook onion, garlic, oregano, salt and pepper for about 5 minutes or until onion is softened. Add button mushrooms; cook for about 10 minutes or until liquid is released. Add soaked. dried mushrooms and reserved soaking liquid. Increase heat to high; cook, stirring occasionally, for 15 to 20 minutes or until liquid is evaporated. Stir in red peppers; remove from heat. Let cool to room temperature. Meanwhile, in large pot of boiling salted water, cook noodles for 10 minutes or until tender but firm. Drain and layer between clean damp tea towels. Arrange single layer of 3 noodles in 13- x9-inch (12 cup),glass baking dish. Spread with 3/4 cup of the sauce, one- quarter of the mushroom mixture, then one-quarter of the Cheddar cheese. Repeat 3 times. Top with remaining 3 noodles and sauce. (Make-ahead: Cover with plastic wrap; refrigerate for up to 1 day. Add 10 minutes to baking time.) Bake in 375°F oven for 50 to 60 minutes or until lasagna is golden and bubbly and knife inserted in centre for 10 seconds comes out piping hot. Sprinkle with Parmesan cheese. Cover with foil; let stand for 20 minutes.

Contributor: Canadian Living Magazine, November, 2001

Yield: 8 to 10 serving

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