Lasagna, Wild Mushroom Serves6

Combine dried cepes and water in saucepan. Simmer over medium till softened, about 30 min. Reduce to .5 c. Strain through cheesecloth, reserving liquid. Coarsely chop drained cepes. Set aside. Heat 1 tsp oil in large skillet. Add onions and garlic and cook until soft, about 7 min. Sauté chopped up fresh mushrooms until they release their liquid. Combine w porcinis. Stir in reduced broth. Simmer 15 min. Stir in thyme, salt and pepper. Preheat oven to 350. Stir ricotta, sage and salt to reserved onions. Brush inside of baking dish w remaining oil. Cover bottom w layer of noodles. Spread half ricotta mix over the noodles. Sprinkle w 1T parmesan. Cover w half mushroom mix. Repeat layers. Sprinkle w remaining Parmesan. Pour reduced broth over all. Cover w foil. Bake until tender, about 1 hr

Mushrooms, Cepes (Porcini) 4oz dried
Water 2c
Olive Oil 1.5tsp
Onion 2 peeled and minced
Garlic 2 cloves, peeled & minced
Mushrooms, Portobello 1.5lb fresh
Mushrooms 0.5lb, fresh, chopped
Thyme 2T minced
Salt/Pepper
Cheese, Ricotta 2c
Sage 1T fresh, minced
Pasta, Noodles 12 lasagna, parboiled
Cheese, Parmesan 1c