Wild Mushroom Lasagna

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  • Yield: 2704 g
  • Serving: 8
  • Prep time: 0 m
  • Cook time: 0 m
  • Ready in: 2::05 h
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I found this wonderful recipe in an issue of Gourmet Magazine. I am a mushroom lover and find this recipe fascinating. Although, being married to a mushroom hater, I may never have the opportunity to actually prepare it. I am anxious for someone to try it so I can live vicariously though your experience.

Ingredients

  • Bechamel Sauce
  • Mushroom Tomato Sauce
  • Assembling Lasagna

Nutrition Info

Calories
377.9
Calories from Fat
146 g
Total Fat
16.3 g
Saturated Fat
8.2 g
Cholesterol
33.5 mg
Sodium
922.9 mg
Total Carbohydrate
43.2 g
Dietary Fiber
3.3 g
Sugars
10.8 g
Protein
15.8 g

Step by step method

  • Make bechamel

  • Step 1

    Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes.

  • Step 2

    Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.

  • Step 3

    Bring to a boil, whisking.

  • Step 4

    Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add peppe

  • Make mushroom tomato sauce

  • Step 1

    Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.

  • Step 2

    Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.

  • Step 3

    Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.

  • Step 4

    Chop porcini and add to soaking liquid.

  • Step 5

    Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil.

  • Step 6

    Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.

  • Step 7

    Stir in salt and remaining TBS basil.

  • Assemble and bake lasagne

  • Step 1

    Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through), then drain and transfer to a bowl of cold water.

  • Step 2

    Put oven rack in middle position and preheat oven to 425°F.

  • Step 3

    Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.

  • Step 4

    Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.

  • Step 5

    Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.

  • Step 6

    Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.

  • Step 7

    Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.

  • Step 8

    Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.

  • Step 9

    Let stand at room temperature at least 15 minutes before cutting.

Tips & variations

  • You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time. Cool uncovered and then chill separately, covered. Bring sauces to room temperature before using.

  • You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.

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