Wild Mushroom Lasagna Recipes

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WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

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.

Provided by Bev I Am

Categories     Vegetable

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 16

3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, mashed
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups boiling water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra virgin olive oil
2 (14 ounce) cans diced tomatoes with juice
1 pinch sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
12 long ruffle-edged dried lasagna noodles (not no-boil)
5 ounces finely grated parmigiano-reggiano cheese (1 3/4 cups)

Steps:

  • Make bechamel:.
  • 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.
  • Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.
  • Bring to a boil, whisking.
  • Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:.
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.
  • Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
  • Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
  • Chop porcini and add to soaking liquid.
  • 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.
  • Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
  • Stir in salt and remaining TBS basil.
  • Assemble and bake lasagne:.
  • 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.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
  • Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
  • Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.
  • Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
  • Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
  • Let stand at room temperature at least 15 minutes before cutting.
  • Note:.
  • *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.

Nutrition Facts : Calories 377.9, Fat 16.3, SaturatedFat 8.2, Cholesterol 33.5, Sodium 922.9, Carbohydrate 43.2, Fiber 3.3, Sugar 10.8, Protein 15.8

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

from the Barefoot Contessa, this is a wonderfully hearty vegetarian main dish. It originally called for whole milk (which we never have in the house) and only portobello mushrooms, but I like to add a bit of mixed mushrooms in as well.

Provided by Lizzymommy

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 lb dried lasagna noodle
4 cups 1% low-fat milk
12 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg
2 tablespoons olive oil
1 lb portabella mushroom
1/2 lb mixed wild mushroom
1/2 teaspoon kosher salt
1 cup freshly ground parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Roughly chop the wild mushrooms. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

WILD MUSHROOM AND CAULIFLOWER LASAGNA



Wild Mushroom and Cauliflower Lasagna image

Provided by Bobby Flay

Time 3h50m

Yield 8 servings

Number Of Ingredients 30

2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch red pepper flakes
3 cups canned plum tomatoes and their juices
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Honey
1 medium head cauliflower
2 tablespoons olive oil
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup flour
5 cups whole milk, heated, divided
1/8 teaspoon freshly grated nutmeg
1/2 cup grated romano cheese
1 pound sheep's milk ricotta cheese
1 large egg
3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish
3 teaspoon finely chopped fresh thyme
1/2 cup grated romano cheese, plus more for finishing
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cloves garlic, smashed
1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
2 shallots, finely diced
1 ounce porcini mushrooms, soaked in boiling water for 30 minutes
16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water
1 1/4 pounds fontina cheese, coarsely grated

Steps:

  • For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper.
  • Transfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.
  • For the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan. Drizzle with olive oil and season with salt and pepper. Add 1 1/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove and increase the oven temperature to 375 degrees F.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender (in batches) and puree until smooth. Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper, to taste. Cook for 1 minute. Add some of the remaining warm milk, if needed.
  • For the lasagna: Increase the oven to 375 degrees F. Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme, and romano cheese in a bowl and season with salt and pepper. Cover and refrigerate until ready to use.
  • Heat the olive oil in a large saute pan over high heat. Add the garlic cloves and cook for 1 minute. Add the mushrooms and cook until they begin to soften. Add the shallots and cook until golden brown and completely dry. Drain the porcini mushrooms, reserving the soaking liquid, coarsely chop, and add to the mushrooms in the pan and cook for 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced. Stir in the remaining 2 teaspoons thyme, remaining 1/4 cup parsley, and season with salt and pepper. Remove from the heat.
  • To assemble: Ladle some of the tomato sauce into the bottom of a 10 by 14 by 2 1/2-inch baking dish. Ladle some of the cauliflower mornay sauce over the tomato sauce. Top with 4 noodles. Top the noodles with some of the ricotta mixture, then some mushrooms, fontina, and romano. Season with salt and pepper. Repeat to make 4 layers. Ladle the cauliflower mornay sauce over the top of the noodles, making sure to cover the noodles completely with the sauce, and sprinkle with more of the romano cheese. Put the lasagna pan on a baking sheet, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until bubbly and the top is golden brown, 30 to 40 minutes longer. Remove from the oven, sprinkle the top with parsley, and let rest 15 minutes before serving. Cut into squares and serve additional tomato sauce on the side.

WILD MUSHROOM AND CAULIFLOWER LASAGNA



Wild Mushroom and Cauliflower Lasagna image

Provided by Bobby Flay

Time 3h45m

Yield 8 servings

Number Of Ingredients 31

2 tablespoons extra-virgin olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch of red pepper flakes
3 cups canned plum tomatoes and their juices
2 tablespoons chopped fresh basil
Kosher salt and freshly ground pepper
3 tablespoons chopped fresh parsley
1 1/2 teaspoons honey
1 head cauliflower
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
5 cups whole milk, heated
1/8 teaspoon freshly grated nutmeg
1/2 cup grated romano cheese
1 ounce dried porcini mushrooms
Kosher salt
16 lasagna noodles
1 pound sheep's milk ricotta cheese
1 large egg
3/4 cup chopped fresh parsley, plus more for garnish
3 teaspoons finely chopped fresh thyme
1 cup grated romano cheese
Freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 1/2 pounds assorted mushrooms, chopped
2 shallots, finely diced
1 1/4 pounds fontina cheese, coarsely grated

Steps:

  • Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste.
  • Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed.
  • Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.
  • Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper.
  • Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat.
  • To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce.

VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)



Vincisgrassi (Wild mushroom & prosciutto lasagne) image

A luxury porcini and Portobello mushroom lasagne with a sumptuous creamy sauce, and a drizzle of truffle oil if you like

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 15

500g chicken stock
30g pack dried porcini mushrooms
2 tbsp olive oil
100g butter
1 bay leaf
300g Portobello mushrooms or chestnut mushrooms, halved and sliced
1 garlic clove , crushed
75g plain flour
500ml hot full-fat milk
100g double cream
140g prosciutto , roughly shredded
handful flat-leaf parsley leaves, chopped
12 sheets fresh lasagne
140g parmesan , about two-thirds finely grated, the rest shaved
truffle oil (optional)

Steps:

  • Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
  • Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
  • If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce - it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
  • Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it's not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

Nutrition Facts : Calories 561 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

MUSHROOM LASAGNA



Mushroom Lasagna image

Mushroom lasagna for anyone that loves mushrooms!

Provided by Libbie Remmel

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

1 (16 ounce) package uncooked lasagna noodles
3 tablespoons olive oil
1 (16 ounce) package sliced fresh mushrooms
2 cups chopped baby bella mushrooms
1 large sweet onion, chopped
½ cup minced fresh parsley
2 thin slices prosciutto, chopped
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
⅔ cup dry white wine
2 (14.5 ounce) cans diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
½ cup heavy cream
¼ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
  • Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
  • Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
  • Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g

WILD MUSHROOM LASAGNE



Wild Mushroom Lasagne image

Categories     Mushroom     Pasta     Bake     Vegetarian     Mozzarella     Parmesan     Sherry     Gourmet

Yield Serves 6

Number Of Ingredients 22

For mushroom filling
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

Steps:

  • Make filling:
  • In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
  • Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
  • Make sauce:
  • In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
  • Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
  • Assemble lasagne:
  • Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

WILD MUSHROOM AND SPINACH LASAGNA



Wild Mushroom and Spinach Lasagna image

This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

5 pounds fresh spinach, stems removed
1 cup (2 sticks) unsalted butter
3 cloves garlic, finely sliced
1 pound ricotta cheese
2 tablespoons coarse salt
1 3/4 teaspoons freshly ground black pepper
3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
3/4 cup Madeira wine
1/2 cup chopped fresh flat-leaf parsley
4 1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 cup grated Pecorino Romano cheese
1 one-pound package fresh spinach lasagna sheets

Steps:

  • Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
  • In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
  • Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
  • Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
  • In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

Provided by Regina Schrambling

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1 ounce dried porcini mushrooms
Salt
1/4 cup olive oil
15 tablespoons unsalted butter
2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped
1 medium onion, finely chopped
1 14 1/2-oz. can Italian plum tomatoes, drained and coarsely chopped
1/4 cup chopped Italian parsley
Freshly ground black pepper
1 1-pound box lasagna noodles
1/3 cup flour
4 cups milk
1 teaspoon ground nutmeg
1 cup freshly grated Parmigiano-Reggiano
6 ounces thinly sliced prosciutto

Steps:

  • Soak the porcini mushrooms in 2 cups warm water for at least 30 minutes. Lift them out carefully, reserving the liquid. Rinse porcini well, and pat dry. Chop coarsely, and set aside. Strain the soaking liquid through a sieve lined with paper towel to remove the grit. Set aside.
  • Bring a large pot of water with 1 tablespoon salt to rolling boil.
  • Heat the oil and 4 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms, and cook, stirring, until the liquid they release evaporates. Add the porcini and their liquid, along with the onion, tomatoes and parsley. Stir. Partly cover pan, and cook until liquid evaporates. Season with salt and pepper to taste.
  • Lay the noodles into boiling water, bring to boil again, and cook 5 to 7 minutes. Drain immediately, rinse individually under cold running water, and lay flat on paper towels to dry.
  • Heat oven to 425 degrees. Melt 8 tablespoons butter in a heavy saucepan over low heat. Add the flour gradually, and cook, stirring, for 3 to 5 minutes until smooth. Gradually whisk in milk. Raise heat to medium, and cook, stirring constantly, until thickened and smooth, about 8 to 10 minutes. Season with nutmeg, and salt to taste.
  • Use 1 tablespoon butter to grease 8 1/2-by- 10 1/2-inch lasagna pan. Line the bottom with a slightly overlapping layer of noodles. Spread one-third of the mushroom mixture over the pasta. Top with a quarter of the white sauce and a sprinkling of cheese. Cover with slices of prosciutto. Repeat sequence 2 more times. Cover with one last layer of pasta, top with the remaining sauce and cheese, and dot with 2 tablespoons butter. Bake 20 to 25 minutes, until the cheese is melted and golden brown on top. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 942, UnsaturatedFat 21 grams, Carbohydrate 86 grams, Fat 52 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 27 grams, Sodium 1359 milligrams, Sugar 16 grams, TransFat 1 gram

WILD MUSHROOM LASAGNE WITH A PARMESAN CREAM



Wild mushroom lasagne with a parmesan cream image

A delectable dinner party main that combines a blend of incredible flavours, from MasterChef's Monica Galetti

Provided by Good Food team

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 15

1 tbsp olive oil
600g wild mushrooms
50g unsalted butter , plus extra knob for frying
50g flour
500ml milk
2 egg yolks
25g gruyère or vegetarian alternative, grated
25g large sheets fresh cheddar or vegetarian alternative, grated
3 3 large sheets fresh pasta (about 12 x 20cm), cooked
200ml double cream
100g butter
50g parmesan or vegetarian alternative, grated
a little milk
3 mixed peppers , peeled, deseeded and thinly sliced
olive oil , for frying

Steps:

  • Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
  • Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, stir in gruyère and cheddar, season, then fold through the mushrooms.
  • To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
  • For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
  • For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
  • Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of parmesan cream, the confit peppers and a salad.

Nutrition Facts : Calories 671 calories, Fat 56 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.96 milligram of sodium

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

Provided by Molly O'Neill

Categories     dinner, casseroles, pastas, main course

Time 2h50m

Yield Six servings

Number Of Ingredients 14

3 ounces dried cepes
2 quarts water
1 1/2 teaspoons olive oil
2 onions, peeled and minced
2 cloves garlic, peeled and minced
1 pound fresh cepes or shiitake mushrooms, stemmed and coarsely chopped
1 pound fresh domestic mushrooms, stemmed and coarsely chopped
2 tablespoons minced fresh thyme leaves
2 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 cups part-skim-milk ricotta
1 tablespoon minced fresh sage leaves
12 lasagna noodles, parboiled
2 tablespoons grated Parmesan

Steps:

  • Combine dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 4 cups, about 1 hour. Drain cepes, reserving liquid. Set aside 1 3/4 cups of the cepes broth. Place remaining broth in saucepan over medium-high heat and reduce to 1 cup. Coarsely chop drained cepes. Set aside.
  • Heat 1 teaspoon olive oil in a large, nonstick skillet. Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes. Place half of the onions in a medium bowl and set aside.
  • Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet. Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes. Transfer mushroom mixture to a bowl. Repeat with 2 tablespoons broth and remaining mushrooms.
  • Add all mushrooms, including cepes, to the skillet. Stir in remaining unreduced cepes broth. Simmer 15 minutes. Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
  • Preheat oven to 350 degrees. Stir ricotta, sage and remaining salt into reserved onions. Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil. Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary. Spread half the ricotta mixture over the noodles. Sprinkle with 1 tablespoon Parmesan. Cover with half of the mushroom mixture. Repeat the layers. Sprinkle the top with remaining Parmesan. Pour the reduced cepes broth over all. Cover with foil. Bake until tender, about 1 hour.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1133 milligrams, Sugar 7 grams

WILD MUSHROOM LASAGNE



Wild Mushroom Lasagne image

Categories     Mushroom     Pasta     Bake     Christmas     Vegetarian     Fall     Winter     Noodle     Gourmet

Yield Makes 12 first-course or 8 main course servings

Number Of Ingredients 19

For béchamel sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper
For mushroom tomato sauce:
2 cups boiling-hot water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-ounce) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
For assembling lasagne:
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)

Steps:

  • Make béchamel:
  • Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
  • Assemble and bake lasagne:
  • Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

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