1 box gluten-free lasagna noodles (broken into pieces)
1 tablespoon olive oil (plus more as needed)
0.5 cup onion
pinch red pepper flakes
0.5 teaspoon salt
1 tablespoon garlic
1 cup mushroom broth (separated)
5 oz shiitake mushrooms
5 oz cremini mushrooms (sliced)
5 oz chanterelle mushrooms
5 oz king oyster mushrooms (sliced)
5 oz oyster mushrooms (separated into single mushrooms)
0.5 cup white wine
1 tablespoon fresh thyme leaves
1 tablespoon chopped sage
2 teaspoons liquid aminos
2 tablespoons parsley
Add all the ricotta ingredients into a food processor. Process, scraping down the sides as necessary, until you achieve a ricotta cheese texture. Set aside.
Heat the olive oil in a Dutch oven or large skillet. Once warm, add in the onion, red pepper flakes, and salt. Saute until the onion is translucent. Add in the garlic and sauté for another 30 seconds.
Add in the shitake mushrooms and 1/2 cup of the broth. Simmer until absorbed. Add in another splash of olive oil and sauté on medium heat until the mushrooms are browned. Remove from the pan and set aside.
Add in another splash of olive oil if needed. Add in some of the mushrooms so that they are in a single layer on the bottom of the pan. Sautee, stirring every once in a while, until golden brown. Remove from the pan and repeat with the remaining mushrooms.
While the mushrooms are cooking, bring a large pot of water to a boil. Add in a large pinch of salt and the lasagna noodles. Cook until al dente (follow your package instructions). Reserve 1/2 cup of pasta water. Drain and set aside.
Add all the mushrooms back into the pan and add in the wine. Stir, scraping off all the browned bits from the bottom of the pan until the wine has evaporated.
Add in the noodles , pasta water, remaining 1/2 cup of mushroom stock, thyme, sage and liquid aminos. Simmer, until reduced and saucy. Stir in one more tablespoon of olive oil and top with parsley. Serve with dollops of ricotta.