The saga for this Mushroom Lasagna starts with a 50oz container of dried wild mushrooms from Costco. In dried mushrooms terms, it’s a lot, and now I’m a little obsessed to use them to say the least.
My initial inclination was an easy wild mushroom and ricotta ravioli made with wonton wrappers. I found the first round to be good but I was unhappy with the pictures. It’s quite difficult to get soft pale food to look great. So, I re-made the recipe to take new pictures. It was then that I decided the wonton wrappers became too soft during cooking and were not the ideal product. Now fast forward to the purchase of fresh lasagna sheets, destined to stamp out ravioli as originally planned. But NOW I can’t get the pre made pasta sheets to stick together….no matter what I tried. I now have filling and pre made lasagna sheets but no ravioli in sight. I suppose the writing was on the wall at this point.
Although I took the long route, the resulting dish is cheesy and delicious with a meaty bite from the mushrooms and a luscious sauce speckled with fresh sage. A great vegetarian option for your meatless meals. Enjoy!