L.C. Wilmarth's Deepwater Grille Wild Mushroom
Marinara Sauce (see recipe)
Wild Mushroom-Leek Mix (see recipe)
2 pounds lasagna noodles, cooked al dente
1 pound fresh spinach, washed, dried, roughly
chopped, seasoned with salt and pepper
2 pounds smoked mozzarella cheese, shredded
1/2 pound shredded Parmesan cheese
Salt and pepper to taste
Make marinara sauce and wild mushroom-leek mix in advance. They can
be made the day before if desired.
When ready to assemble: Preheat oven to 350 degrees. Coat 12 x 16 x
2 1/2-inch pan with vegetable oil spray, then layer ingredients.
For first layer: Add 7 lasagna noodles, 3 1/2 cups marinara sauce,
half the spinach, a third of the mozzarella cheese.
For second layer: Add another 7 lasagna noodles, all the mushroom
leek mixture, all the Parmesan cheese.
For third layer: Add another 7 lasagna noodles, another 3 1/2 cups
marinara sauce, the remaining spinach, another third of the
For fourth layer: Add 7 lasagna noodles, remaining marinara sauce
and remaining mozzarella cheese. You may have leftover noodles; save
for another use.
Cover pan with foil and bake in preheated oven 1 hour. Uncover and
let rest 5 minutes before cutting and serving.
Note: Leftovers freeze well. Wrap individual portions, then freeze.
To serve, thaw in refrigerator, then reheat 1 to 2 minutes in the
microwave on full power.
1 medium yellow onion, cut into 1/4-inch squares
1 small carrot, cut into 1/4-inch squares
1 rib celery, cut into 1/4-inch squares
1 tablespoon freshly minced garlic
1/2 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
6 1/2 cups good-quality canned tomatoes, diced
3 1/4 cups good-quality tomato puree
1/2 cup basil pesto
1 tablespoon salt
1 tablespoon pepper
In large saucepan over medium heat, add oil. Sauté onion, celery,
carrot, garlic and crushed red pepper 10 minutes, stirring often.
Add diced tomatoes and tomato puree, mix well, reduce heat to low
and simmer 2 hours, stirring occasionally. Transfer to container,
add pesto, salt and pepper. Refrigerate uncovered. After mixture has
cooled completely, puree in food processor, then return to
container, cover and refrigerate. Sauce can be made 2 to 3 days
before making lasagna.
Wild Mushroom-Leek Mix
1/8 cup dried porcini mushrooms
4 leeks (white part only), well-washed
1 1/4 pounds cremini mushrooms, cleaned with damp towel
1 1/4 pounds oyster mushrooms, woody base removed
1 1/4 pounds shiitake mushrooms, stems removed
3 tablespoons olive oil (divided)
1 tablespoon freshly minced garlic
1 tablespoon salt (divided)
1 tablespoon pepper (divided)
1 teaspoon freshly chopped thyme (divided)
1 teaspoon freshly chopped oregano (divided)
1 teaspoon freshly chopped parsley (divided)
Cover porcini mushrooms with water, cover and set aside until soft.
Roughly chop leeks and fresh mushrooms.
In large sauté pan, add 1 tablespoon of the oil. Add leeks and
garlic and sauté 3 minutes. Season with some salt and pepper. Remove
from heat and transfer to large cookie sheet.
In same pan over medium-high heat, add another tablespoon oil and
add half the mushrooms. Sauté until they just start to release their
liquid. Season with some of the salt and pepper and half the fresh
herbs. Remove from heat and place on cookie sheet with the leeks.
Repeat same process using remaining tablespoon oil, mushrooms and
herbs. Remove porcini mushrooms from liquid and add to mushroom
mixture in pan. Drain soaking mixture through coffee filter, making
sure to leave sand and grit behind. Sauté another 3 minutes.
Transfer last batch of mushrooms to same cookie sheet and
refrigerate. When cool, place in container and mix well. Cover and
refrigerate until ready to use.