Smoked Tomato Lasagna - Instructions
Preheat the oven to 375 F. Lightly butter an 11" by 15" lasagna pan.
Using a stove-top smoker and following the manufacturer's instructions, smoke the
tomatoes, cut side up and lightly salted, for 20 minutes. Let cool, and peel the skins
from the tomatoes. Place the skinned tomatoes in a large bowl and, using an immersion
blender, purée the tomatoes. Stir in the canned tomato purée and béchamel and season
with salt and pepper to taste.
Warm the butter and oil in a large skillet over high heat. Add the mushrooms, salt
generously, and cook, stirring occasionally, until the moisture has evaporated and the
mushrooms have lightly browned, about 20 minutes. Set aside.
In a medium bowl, combine the ricotta, basil and eggs. Season to taste with salt and