Wild Mushroom Lasagna

Name: Wild Mushroom Lasagna
Ingredients: 2 Tbsp olive oil; 2 Tbsp shallots (minced); 1 cup fresh fava beans (shelled and peeled); 1 cup vegetable stock; 1 cup organic baby spinach; Kosher salt and fresh ground pepper; 2 Tbsp olive oil; 1 cup cippolini (thinly sliced); 6 cloves fresh garlic (minced); 8 cups assorted mushrooms (chantrelles, crimini, oyster, morels); 1/2 cup heavy cream; 1/4 cup Straus Dairy crème fraiche; 1/2 cup fresh dandelion greens (chopped); 2 Tbsp fresh chives (chopped); Kosher salt and fresh ground pepper; 24 each two-inch squares fresh pasta (cooked al dente and cooled)

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Ingredients

Fava Bean Coulis

2 Tbsp olive oil
2 Tbsp shallots minced
1 cup fresh fava beans shelled and peeled
1 cup vegetable stock
1 cup organic baby spinach
Kosher salt and fresh ground pepper

Lasagna

2 Tbsp olive oil
1 cup cippolini thinly sliced
6 cloves fresh garlic minced
8 cups assorted mushrooms chantrelles, crimini, oyster, morels
1/2 cup heavy cream
1/4 cup Straus Dairy crème fraiche
1/2 cup fresh dandelion greens chopped
2 Tbsp fresh chives chopped
Kosher salt and fresh ground pepper
24 each two-inch squares fresh pasta cooked al dente and cooled

Instructions

For the Fava Bean Coulis:

Heat oil in a saucepan on medium heat; add shallots and cook for 1 minute. Add fava beans and cook for 2 minutes. 2. Add vegetable stock; simmer for 5 minutes; remove from heat; add spinach and stir until wilted.
Place in a blender and puree. Adjust seasoning and reserve.

For the Lasagna:

Heat oil in a sauté pan over medium heat and add cippolini and garlic; cook until tender.
Add mushrooms and cook for 5 minutes. Add heavy cream and cook for 2 minutes. Remove from heat and stir in the crème fraiche, dandelion greens and chives. Add salt and pepper to taste.
Heat pasta briefly in boiling water; drain and reserve.
To assemble, place one pasta sheet in center of plate and spoon mushroom mixture over; cover with second pasta sheet and spoon mushroom mixture over; cover with third pasta sheet. Spoon the fava bean coulis over and around lasagna, along with any excess mushrooms.