Truffle Mushroom Lasagna

It’s here!  It’s here!

Yep, One Pan & Done is out in the world today, and I feel like shouting it from the mountaintops, and maybe also hiding under a rock (or, perhaps more comfortably, just the bed covers) until the nerves pass.  But maybe I’ll just take a deep breath and eat some truffle mushroom lasagna?

Yes, let’s do that.

Writing this cookbook was a whirlwind affair — I found out I was pregnant a few weeks after I began work on it, and the ensuing nausea and food aversions (to anything besides cereal and cheese, basically) made recipe testing… interesting.  But, more than ever, I craved simplicity and ease in the kitchen, so once I started enjoying food again the (one pot! one pan! streamlined!) recipes made their way to the page faster than I thought they might.

I have to pinch myself these days when I stop to think about the fact that, not only do I have an actual baby (who is about to turn one next month!?! what is happening?!?), I have another book baby out in the wild.  Maybe even in your hands!  Maybe you’re already cooking from it!?  Sigh… they grow up so fast, don’t they?

I feel so lucky to get to do this kind of work, and though it often (on publication day perhaps more so than on other days) feels scary and surreal, I don’t take a second of it for granted.  Thanks to you for coming along for the ride.

Can we eat lasagna now?

(Photos by the wonderful Aran Goyoaga of Cannelle Et Vanille.)

Truffle Mushroom Lasagna

From page 94 of  One Pan And Done!

I love the earthy, meatiness of mushrooms in this lasagna – if you didn’t know, you might not realize you’re eating vegetarian.  And the hit of truffle oil?  Next level delicious.  Blitzing the mushrooms in a food processor makes quick work of chopping them all up, so if you don’t mind pulling out that bad boy, I’d go for it.

If you don’t have (or don’t want to invest in) a bottle of truffle oil, feel free to use a good olive oil instead.

Ingredients:

• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup shredded low-moisture mozzarella cheese, plus more for topping
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 large egg
• 3 tablespoons white or black truffle oil
• kosher salt and ground black pepper
• 1 pound cremini mushrooms (about 2 cups), finely chopped
• 2 cups marinara sauce (I like to use Rao’s)
• 8 ounces no-boil lasagna noodles (about 15 noodles)

Directions:

Preheat the oven to 375 degrees F, with a rack in the center position.

In a medium bowl, mix together the ricotta, Parmesan, mozzarella, oregano, garlic powder, egg, 1 tablespoon of the truffle oil, and a pinch each of salt and pepper.

In a medium bowl, mix together the chopped mushrooms and remaining 2 tablespoons truffle oil.

Spread 1/2 cup of the marinara sauce into the bottom of a 9×13-inch baking dish.  Top with a layer of tightly packed noodles.  Spread one-third of the ricotta mixture over the noodles, then top with half of the mushroom mixture.  Spread another 1/2 cup of the sauce over the mushrooms, top with more noodles, another one-third of the ricotta mixture, and the rest of the mushrooms.  For the last layer, start with 1/2 cup marinara, then noodles, then the remaining ricotta mixture, and finally the remaining 1/2 cup sauce.  Top it all with a handful of extra Parmesan and shredded mozzarella.

Cover the dish with foil, transfer to the oven, and bake until hot and bubbling, 35 to 45 minutes.  Allow to cool slightly before slicing into large squares and serving warm.

Serves 6-8.