Preparation
Step 1
Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes. Squeeze the mushrooms over a bowl to extract all the flavorful juices. Chop the mushroom and set aside. Preserve 1 ½ cup of soaking water.
Step 2
In a large skillet over medium heat, heat 1 tbsp olive oil and add onion. Cook until tender, 3 to 5 minutes. Add the garlic, stir for about 30 seconds, then add the mushroom slices, soaked mushrooms and salt.
Step 3
Cook until the mushrooms begin to sear. Add the grape juice and turn the heat to high. Cook until the liquid boils down. Add the mushroom water and Bring to a simmer, season and cook over medium-high heat until the broth has reduced by less than half.
Step 4
Assemble the lasagna, heat the oven to 180c. Spoon a thin layer of alfredo sauce and mushrooms over the bottom of the dish. Top with a layer of lasagna.Spread a ladleful of the mushroom/alfredo mixture over the lasagna and top with a layer of Parmesan. continue to repeat the layers ending with a layer of alfredo topped with Parmesan and mozzarella.
Step 5
Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm
