Vegetarian Roasted Mushroom Lasagna

For the vegetables:
1 to 1.5 pounds mixed mushrooms, such as button, cremini, portobello, and shiitake
2 large sweet onions, such as Vidalia or Walla Walla
About 4 tablespoons olive oil
About 4 tablespoons unsalted butter, cut into small pieces
Salt and freshly ground black pepper to taste
2 to 3 sprigs rosemary leaves finely chopped, plus additional for garnish

For the noodles and cream sauce:
12 to 16 ounces of lasagna sheets
2 cups heavy (whipping) cream
1 cup of freshly grated Parmesan cheese
Freshly grated nutmeg to taste
Salt and freshly ground white or black pepper to taste

To assemble:
Olive oil for the pan
8 ounces fontina cheese, thinly sliced or grated, ples additional for garnish

For the vegetables:
Preheat the oven to 450 degrees.
Trim the stems from the mushrooms and discard or reserve for stock. Slice the caps between 1/4 to 1/2 inch thick. Slice the onions to the same size.

Spread the mushrooms out on a baking sheet. Do not crowd them.

Spread the onions out on a baking sheet. The onions may overlap slightly.

Drizzle both the mushrooms and the onions with about 2 tablespoons of the oil, dot with about 2 tablespoons of the butter and season well with salt and pepper. Using your hands, toss to coat.

Roast the mushrooms and onions in batches if necessary, until softened and just starting to brown, about 20 minutes. Transfer the sheets to a wire rack to cool slightly. Sprinkle the mushrooms with the rosemary.

For the noodles and creams sauce:
Bring a large pot of water to a boil. Working in batches, cook the lasagna sheets, stirring occasionally so they do not stick together, until tender. Carefully transfer the noodles to a colander, rinse with cold water and transfer to a clean towel, laying them flat, to dry.

Meanwhile, in a small saucepan over medium-low heat, combine the cream and Parmesan cheese and heat, stirring frequently until a few bubbles surface. Continue to simmer gently stirring frequently, until the cheese melts and the sauce is fairly smooth (the sauce will retain a slight graininess because of the cheese). Season with nutmeg, pepper and a pinch of salt and stir to combine. Remove from heat.

To assemble the lasagna, lightly oil a 9-by-13-by-2-inch (or similar size) baking dish. Place 1 layer of the cooked pasta in the dish, overlapping the sheets slightly. Spread 1/3 of the mushrooms evenly over the pasta. Spread 1/3 of the onions evenly over the mushrooms. Spread about 1/3 of the fontina over the onions and season lightly with salt and pepper. Add a second layer of pasta, overlapping the sheets slightly. Top with 1/2 of the remaining mushrooms and 1/2 of the remaining onions. Spoon about 1/3 of the cream sauce over the onions and spread 1/2 of the remaining fontina over the sauce. Add a third layer of pasta, overlapping the sheets slightly. Top with the remaining mushrooms and onions. Spoon 1/2 the remaining cream sauce over the onions and spread the remaining fontina over the sauce. Top with a fourth layer of pasta pour the remaining cream sauce over the top, letting it run down the side a bit, and sprinkle with Parmesan and/or fontina cheese to garnish, being sure to cover the pasta along the edge of the dish. (At this point you may set aside to cool to room temperature, then cover and refrigerate for up to 48 hours)

Preheat the oven to 425 degrees. Cover the lasagna with aluminum foil and bake until warmed through, 30 to 40 minutes, depending on the oven temperature. (If heating refrigerated lasagna allow 20 more minutes) Remove the foil and bake until the filling is bubbling and the top is golden, 15-20 minutes. Let stand about 5 minutes before cutting.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MOONDANCERJEN.