Mushroom Layered Pasta (Print Version)

# Ingredients:

→ Pasta & Dough

01 - Zest from either an orange or lemon
02 - Olive oil (extra-virgin) or butter for greasing and drizzling
03 - 1 pound dried lasagna sheets or 2 pounds of homemade dough for pasta

→ Fillings & Garnish

04 - Ricotta cheese, 3 cups
05 - Desired amount of freshly grated Parmesan
06 - 6 cups of hearty mushroom ragù
07 - 8 basil leaves, fresh

# Instructions:

01 - Crank your oven to 400°F and set the rack smack in the middle. While that's heating, grab your 13x9 baking pan and coat it well with some butter or olive oil. Sprinkle half of the citrus zest (orange or lemon!) across the bottom. It'll add a light, zesty kick that balances those deep mushroom flavors.
02 - Get your setup ready with boiling water on the stove, a bowl of ice water with some olive oil swirled in, and an oiled baking sheet on the side. For fresh pasta, dunk around 20 sheets into the boiling water for 15-20 seconds – they're quick! Then, cool them down in the ice bath before laying them on the sheet. If you're using store-bought, cook the sheets according to the instructions (usually 6 minutes or so). The olive oil in the cold bath stops them from sticking, which is super helpful.
03 - Start by spreading a big scoop of mushroom ragù at the bottom of the baking pan. Lay down a layer of cooked pasta sheets over it. Add another layer of ragù and spoon dollops of creamy ricotta on top. Repeat these steps (usually 3 or 4 rounds, depending on the pan) until you're out of everything. Finish strong with a solid layer of ragù and ricotta on the very top.
04 - Cover the top layer with fresh basil–you can either tear it up or keep the leaves whole, your choice. Then, sprinkle generous amounts of grated Parmesan on top, add any leftover lemon zest, and finish with a drizzle of good olive oil. These little details really bring everything together.
05 - Pop your dish into the oven, leaving it uncovered, and bake for around 35 to 40 minutes. You want crispy edges, a golden top, and the sauce bubbling along the sides. Once it's out, let it cool for 5-10 minutes before slicing – trust me, this makes it easier to serve. Don't forget extra Parmesan and a final olive oil drizzle when serving!

# Notes:

01 - This dish highlights bold, savory mushroom flavors that even meat-lovers won't resist.
02 - Lemon zest brings a pop of brightness to balance the dish's richness.
03 - Though it takes a bit of time, most of that is just while it's baking, and the payoff is totally worth it.
04 - Leftovers? Even tastier after a night in the fridge!

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