Marsala wine is conventionally served as an aperitif, or even as a ‘dessert wine’ thanks to its sweeter taste; additionaly it’s common knowledge to savor a good wine with well selected cheese with friends. The following recipe is the natural next step on mixing both features to good use.
The Marsala Mushroom Lasagna uses wine as much as possible: to rehydrate the mushrooms, alongside all the cheese preparations and on the pasta itself. The variety of white cheese is very well balanced (the Mascarpone blends well particularly) making for a great main dish that will surely please the fans of eccentric lasagnas.
1 pound dried porcini or mixed dried gourmet mushrooms
2 cups Colombo dry Marsala wine
1 32 oz. tub whole milk ricotta cheese
1 8 oz. tub Mascarpone cheese
Kosher salt and fresh ground black pepper
2 tbsp. olive oil (divided)
1 box no-bake or oven ready lasagna noodles
2 cloves garlic, minced
2 lbs. Cremini mushrooms, sliced
8 ounces freshly grated Parmesan
3 cups good quality shredded Mozzarella