Chanterelle Mushroom Lasagna

1. 1

   Melt 3 tablespoons of butter in a very large pan over medium-high heat. When the foaming subsides, add the chanterelle and button mushrooms. If your pan is not large enough to hold them without crowding, work in batches. Saute the mushrooms over high heat for a few minutes, until they take on a little color. Add the sliced shallots, the minced garlic and the minced sage, and saute for two more minutes. (If working in batches, return the cooked mushrooms to the pan at this point.) Add the cream to the pan and allow it to come to a simmer. Cook it for about one minute, just until it thickens slightly. Season with salt and pepper to taste, and a small amount of freshly grated nutmeg. Place the mushroom mixture in a bowl and reserve.

2. 2

   Bring a large pot of water to boil. Using kitchen tongs, blanch the sheets of lasagna noodles for just two minutes and drain into a colander. Do not rinse.

3. 3

   Butter the lasagna pan generously with the remaining tablespoon of butter. Place one sheet of lasagna noodle on the bottom of the pan. Spoon half of the mushroom mixture evenly over the sheet, covering the mixture with half of the grated parmesan cheese, and one quarter of the smoked mozzarella. Repeat this process once and top the second layer with the third sheet of blanched lasagna noodle. Arrange whole sage leaves over the pasta sheet and add the remaining half of the smoked mozzarella on top.

4. 4

   Cover with aluminum foil and bake in a 325F oven for half an hour. Take the lasagna out of the oven and carefully remove the aluminum foil. Set the oven to broil and place the lasagna under the broiler for a few minutes, until it is brown and bubbly on top. Let the lasagna rest for 10 minutes and serve hot. Pass the remaining parmesan at the table.

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