Ingredients
SAUCE
1 jar (about 700 mls) strained tomatoes (with some water added to rinse out the jar)
4 medium sized hot italian sausage, casings removed
thyme
3/4 cup cream
FILLING
2 fennel bulbs,
1 head garlic, peeled
1 butternut squash (long end only), 1/8 inch slice
1 package dried porcini mushrooms, soaked in 1.5 cups boiling water
1 lb sliced mushrooms (cremini, shitaake, oyster)
1/2 cup cream
2 sprigs thyme, stalks removed
CHEESE
1 container ricotta, 2 c parmesan, 3 c mozzarella, 3 eggs, salt and pepper
1 package no boil lasagna noodles
Preparation
In a lightly oiled saucepan, brown italian sausage, breaking up into small bits. Add salt and pepper to taste and a few sprigs of thyme (stalks removed). Once browned, deglaze pan wih white wine or water, scraping up all the brown bits. Add tomato puree, swish some water around the jar to get it all and add to sauce. Stir to combine and add cream. Lightly simmer until desired consistency is achieved.
Roast sliced fennel and garlic in 450 oven for 15 minutes.
Strain porcini mushroom stock into saucepan, add slices of squash and simmer until slightly tender. Remove squash.
Add 2 T butter, thyme and all mushrooms to stock, simmer until cooked through. Add cream, salt and pepper.
Combine ricotta, 1 c parmesan, mozzarella, and eggs.
Ladle sauce to coat bottom of 9 x 13 dish. Arrange noodles, layer squash on top (enough to cover noodles. Add dollops of cheese. Layer noodles, few ladles of sauce, all fennel and garlic, dollop cheese. Layer noodles (press down), sauce, mushrooms, pour rest of sauce on top. Dollop with cheese, add 1 cup parm to top.
Cover with aluminum foil, bake at 375 for 45 minutes. Remove foil at 30 mins. Brown top under broiler. Rest for 10 mins before serving.
