Mushroom and Truffle Ragu Lasagna

We were entertaining a few weekends ago and yet again, I was at a loss- what should I make?? My brain is usually all stressed out until something comes to mind and then I am at peace.

As I have mentioned many times before, our favorite restaurant is Arturos here in Maplewood. My favorite thing to eat there is a wild boar and mushroom ragu. I love that dish- I actually dream about it. It is consistently good and I can’t get enough of it.

I decided to make something similar but in a lasagna form. I had recently bought some dried mushrooms from Trader Joes. I reconstituted them and added them to some delicious cremini mushrooms. I used ground turkey meat instead of wild boar- well where was I supposed to get that?? Anyway, I am more comfortable using turkey meat for health reasons. The lasagna was layered with a simple bechamel sauce. I also used a truffle paste I picked up from Spello, Italy. I finished the ragu with a drizzle of truffle oil (thanks to Trader Joes).

I served the lasagna with a garlic cheese bread and a citrus salad. I of course had to serve a side of fresh tomato sauce- since my husband loves his red sauce.

It turned out to be a very successful dinner. Everything was delicious- I was very happy. Next time you have a few minutes- try the mushroom and truffle ragu- you won’t regret it.

In a large frying pan, heat the olive oil and add the thyme and basil. Add the onion and garlic and sauté on medium heat for 4 to 5 minutes. Add the turkey meat and separate the meat with the back of a wooden spatula. Saute on high heat, mixing well till the meat begins to brown. Add the cremini mushrooms and sauté on high heat for 3 to 4 minutes. Add the reconstituted mushrooms and salt. Add the white wine and mix well to scrape up all the brown bits from the bottom of the pan. Add the minced truffles and truffle oil. Check for seasonings and keep aside.

• 12 no-boil lasagna sheets
• 1 9X13 glass dish

Preheat the oven 350 degrees F.

Bechamel Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 3 teaspoons salt
• ½ teaspoon ground nutmeg

Heat the butter and flour in a medium saucepan. Whisk on medium heat for a minute. Add the milk gradually, while whisking and making sure no lumps are formed. Bring the milk to a boil and lower the heat. The sauce should have thickened once it comes to a boil. Add the salt and nutmeg and let cool.

• 2 cups pecorino romano, grated

In the bottom of the glass dish, spread a quarter cup of béchamel sauce. Spread 4 lasagna sheets. Spread half of the mushroom ragu on top. Sprinkle ½ cup cheese on top. Drizzle ½ cup béchamel sauce on top of the ragu. Repeat the process once more and end with a top layer of lasagna sheets. Top the sheets with the remaining 1¼ cups béchamel sauce. Sprinkle one cup remaining cheese on top and cover with aluminum foil. Bake for 45 minutes or till the noodles are soft.