Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Individual Mushroom Lasagnas with Crispy Breadcrumbs 3.5 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 6 Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese. Ingredients ¼ cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed 2 garlic cloves, lightly crushed 3 sprigs fresh thyme ¾ cup heavy cream ⅔ cup homemade or low-sodium store-bought chicken stock ½ small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 ½ cups) ¼ cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 tablespoons unsalted butter, room temperature 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup) 4 ½ cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound) Fresh Spinach Pasta Dough, cut into twenty-four 3 1/2-inch squares 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese Directions Combine dried mushrooms, garlic, thyme, and cream in a small saucepan. Bring to a boil; remove from heat, and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours). Pour through a sieve into a bowl; reserve mushrooms, and discard the garlic and thyme. Stir stock into cream mixture. Preheat oven to 350 degrees. Pulse bread in a food processor until coarse crumbs form (you should have about 2 cups). Transfer to a bowl. Stir in 2 tablespoons oil, 1/2 teaspoon salt, and a pinch of pepper. Spread onto a rimmed baking sheet. Bake, stirring once or twice, until golden brown, about 25 minutes. Let cool. (Raise oven temperature to 375 degrees.) Melt butter with remaining 2 tablespoons oil in a saute pan over medium heat. Add leeks, reduce heat to medium-low, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoon salt. Cook, stirring often, until softened, about 7 minutes. Stir in reserved mushrooms. Remove from heat. Bring a large pot of water to a boil; add 2 tablespoons salt. Working in batches, cook pasta squares, stirring occasionally to separate, until al dente, about 2 minutes. Using tongs or a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Spoon about 1 tablespoon cream mixture into each of 6 ovenproof dishes (about 6 inches in diameter, 1 1/2 inches deep). Place 1 pasta square in each dish, and sprinkle with about 2 teaspoons Parmigiano-Reggiano. Top each with about 1 1/2 tablespoons mushroom mixture, about 1 tablespoon cream mixture, and a pasta square. Repeat, layering two more times. Sprinkle top with about 1 tablespoon Parmigiano-Reggiano and about 1 tablespoon plus 1 teaspoon breadcrumbs, and drizzle with oil. Bake until cream mixture is bubbling and top is golden brown, 12 to 14 minutes. Rate it Print