Mushroom Lasagna Dinner (Print Version)

# Ingredients:

→ Base & Pasta

01 - 1 pound dried lasagna sheets OR 2 pounds fresh pasta dough
02 - Butter or extra-virgin olive oil, for greasing and drizzling
03 - The zest from one orange or lemon

→ Toppings & Filling

04 - About 6 cups of mushroom ragù
05 - 3 cups of creamy ricotta cheese
06 - 8 leaves of fresh basil
07 - Grated Parmesan cheese – add as much as you like!

# Instructions:

01 - Crank the oven to 400°F and move the rack to the center. Grab a 13x9-inch baking pan and give it a good coat of butter or olive oil so nothing sticks. Sprinkle the bottom with half of the citrus zest to add brightness that pairs great with the mushrooms.
02 - Get your pasta ready by lining up a pot of boiling water, an ice bath with olive oil mixed in, and a greased baking sheet. For fresh pasta, toss about 20 sheets into the boiling water for 15-20 seconds, then drop them into the icy olive oil water to cool down. Lay them out on your prepped sheet. If you’re using dried pasta, follow the directions on the box—usually around 6 minutes. The oil helps keep the sheets from sticking, so don’t skip it!
03 - Start with a good layer of mushroom ragù spread across the bottom of the dish. Add some pasta sheets on top, then more ragù along with dollops of ricotta. Keep layering like this until you run out of ingredients, usually about 3-4 layers deep depending on the size of your baking dish. End it with ragù and ricotta on the topmost layer.
04 - Tear or chop the basil leaves and scatter them across the very top. Add plenty of freshly grated Parmesan—it’s worth grating your own here. Drizzle some top-quality olive oil, layer in the remaining zest, and you’re all set for baking!
05 - Place the dish in the oven without covering it and bake for 35-40 minutes. You’ll know it’s ready when the edges get nice and crispy, the top turns golden, and the sauce is bubbling along the sides. Once out of the oven, let it cool for 5-10 minutes to help everything settle. This’ll make slicing much easier and cleaner. Serve it up with extra Parmesan and an extra drizzle of olive oil if you like.

# Notes:

01 - The deep mushroom flavor appeals to everyone, even people who usually go for meat!
02 - The citrus zest adds a fresh layer of flavor that balances out all the richness.
03 - It does take a bit of time, but most of it’s hands-off while it bakes. Totally worth it.
04 - This is one of those rare dishes that tastes even better the next day after resting overnight.

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