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Wild Mushroom Lasagna
Susan Dahlberg
For an 11”x 13” pan at least 2 ½” deep
Ingredients
2 sticks (1/2 lb) butter
1 c flour
¼ tsp fresh grated nutmeg
1 qt. milk, half and half, or cream
1 egg
2 lbs shitake, oyster, crimini mushrooms – mixed
2 T butter or olive oil
2 lbs whole or part skim ricotta
1 lb asiago cheese
1 c parmesan cheese
1 oz fresh basil, chopped
1 lb mozzarella cheese
salt to taste
1 box “no-boil” noodles (buy 2 just in case)
To make Bechamel (white sauce) melt butter in pan, then add flour stirring until it makes a roux (paste). Gently cook but not until brown. Then gradually add liquid stirring with a whisk until thick to the consistency of a cream soup, not too thick (ugh!) and not too thin.
Sauté sliced mushrooms (shitakes and oysters must lose their stems (too woody)) in butter or olive oil. If there is a liquid in the pan after mushrooms are sautéed, strain mushrooms, save liquid and add to the béchamel sauce (more mushroom flavor).
To make the ricotta filling, chop basil and add to ricotta along with the parmesan cheese and the egg. Mix well.
Ready, set, assemble.
Spray pan well or rub with olive oil.
Put a thin layer of white sauce in bottom of pan.
Then add 1 layer of noodles.
Spread 1/3 ricotta mix, 1/3 mushrooms, ½ asiago cheese + 1/3 of the sauce
Repeat , but this time add ½ mozzarella and 1/3 of the sauce.
Repeat one more time adding the rest of the filling, mushrooms, asiago cheese and mozzarella and sauce.
Bake covered at 350° for 45 min. Uncover and bake until golden brown on top. Let rest for 30 minutes before cutting.
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