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1
Rinse porcini mushrooms briefly under cold water.
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2
Place in small bowl.
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3
Pour 1 cup hot water over and let soak 30 minutes to soften.
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4
Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid.
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5
Chop mushrooms, discarding any hard stems.
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6
Heat oil in heavy Dutch oven over medium heat.
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7
Add onion and cook until tender, stirring occasionally, about 8 minutes.
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8
Add porcini, button and shiitake mushrooms and garlic.
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9
Saute until mushrooms begin to soften, about 5 minutes.
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10
Add rosemary and crushed red pepper and saute 30 seconds.
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11
Add wine.
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12
Pour in reserved mushroom soaking liquid, leaving any sediment behind.
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13
Increase heat to high and boil until liquid is reduced by half, about 5 minutes.
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14
Add canned tomatoes.
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15
Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes.
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16
Season with salt and pepper.
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17
Combine ricotta, Parmesan and pesto in medium bowl.
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18
Season to taste with salt and pepper.
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19
Mix in eggs and yolk.
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20
(Sauce and filling can be prepared 1 day ahead.
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21
Cover separately and refrigerate.)
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22
Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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23
Drain.
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24
Rinse under cold water to cool; drain.
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25
Oil 13x9x2-inch baking dish.
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26
Spread 1/4 of sauce over bottom of dish.
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27
Arrange 3 or 4 noodles over, trimming to fit as necessary.
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28
Spread half of filling over.
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29
Spoon 1/4 of sauce over.
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30
Sprinkle with 1/3 of goat cheese.
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31
Top with 3 or 4 noodles, trimming to fit.
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32
Spread remaining filling over noodles.
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33
Spoon 1/4 of sauce over.
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34
Sprinkle with 1/3 of goat cheese.
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35
Top with 3 or 4 noodles, trimming to fit.
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36
Press gently to compact.
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37
Spread with remaining sauce.
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38
Sprinkle with remaining goat cheese.
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39
(Can be prepared 1 day ahead; cover with plastic wrap and refrigerate.
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40
Let lasagne stand 1 hour at room temperature before continuing.)
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41
Preheat oven to 350F.
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42
Cover lasagne with foil and set on baking sheet.
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43
Bake 35 minutes.
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44
Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes.
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45
Garnish with tomato and let stand 15 minutes.
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46
Garnish with herbs and serve.
