Portobello Lasagna
8 ounces lasagna noodles (9 noodles)
2 6-ounce packages sliced portobello mushrooms
1/2 teaspoon salt
1/4 cup water
1/4 teaspoon fennel seed or anise seed
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 28-ounce jar marinara or spaghetti sauce
1 15-ounce container ricotta cheese
1 egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella
Preheat oven to 350 degrees. Follow package directions and cook lasagna noodles al dente. Place mushrooms in a Dutch oven; add salt and water. Cover and bring to a boil over high heat; remove lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. Mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot. With slotted spoon, remove mushrooms out of liquid and set aside. Over high heat, reduce remaining liquid to 2 to 3 tablespoons. Add marinara sauce; mixing well. Remove from heat.
In small bowl, combine ricotta, egg and 1/4 cup Parmesan cheese; season with salt and pepper; mix well. To assemble lasagna, layer 3 noodles in bottom of a lightly greased 13 x 9 x 2- inch baking dish. In order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella, 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For top layer, sprinkle remaining Parmesan and mozzarella cheese on top. Cover pan with aluminum foil and bake for 20 minutes or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes before serving. Serves 6-8.