Handcrafted Mushroom Lasagna

Handcrafted Mushroom Lasagna
Handcrafted Mushroom Lasagn Head to the store and pick up milk, salt, bay leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

1
Place the flour and semolina the bowl of an electric mixer with a paddle attachment. In a separate bowl, whisk together the olive oil, salt and egg yolk.
Ingredients you will need
Olive OilOlive Oil
Egg YolkEgg Yolk
SemolinaSemolina
All Purpose FlourAll Purpose Flour
SaltSalt
Equipment you will use
Hand MixerHand Mixer
WhiskWhisk
BowlBowl
2
Mix the flour and semolina for 1 minute, then pour in the egg mixture and mix for another minute.
Ingredients you will need
SemolinaSemolina
All Purpose FlourAll Purpose Flour
EggEgg
3
Add 3/4 cup warm water.
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WaterWater
4
Add more water, 1 tablespoon at a time, until the pasta dough comes together.
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Pasta DoughPasta Dough
WaterWater
5
Remove the dough from the mixer and wrap in plastic wrap.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
BlenderBlender
6
Let rest for 15 minutes. Using a pasta roller, roll the dough into thin sheets, according to the pasta machine directions, and cut the sheets into approximate 2-by-4-inch rectangles
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DoughDough
PastaPasta
RollRoll
Equipment you will use
Pasta MachinePasta Machine
7
Dust the pasta squares lightly with semolina and place on a baking sheet covered with parchment paper. Cover with plastic wrap and refrigerate until ready to use, up to 2 days
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SemolinaSemolina
PastaPasta
WrapWrap
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
1
Place the milk, vinegar and salt into a large, thick-bottomed saucepan over medium heat. Bring the mixture to 185 degrees F, stirring occasionally.
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VinegarVinegar
MilkMilk
SaltSalt
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Sauce PanSauce Pan
2
Without stirring, let simmer for 20 minutes. Set a strainer over a large non-reactive bowl or container and line a strainer with cheesecloth.
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CheeseclothCheesecloth
SieveSieve
BowlBowl
3
Remove the milk mixture from the heat and gently ladle into the strainer.
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MilkMilk
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SieveSieve
LadleLadle
4
Let drain for 20 minutes. Cover and refrigerate until ready to use. Will keep for up to one week. When ready to use the ricotta, be sure to reserve the whey water.
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Ricotta CheeseRicotta Cheese
WaterWater
1
Heat a large saute pan over medium-high heat and add the olive oil and onions.
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Olive OilOlive Oil
OnionOnion
Equipment you will use
Frying PanFrying Pan
2
Saute the onions until translucent, and then add the garlic. Cook for 1 minute, and then add the mushrooms and some salt and pepper.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
GarlicGarlic
OnionOnion
3
Saute the mushrooms until golden.
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MushroomsMushrooms
4
Add the white wine and simmer until the liquid is reduced by half.
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White WineWhite Wine
5
Add the stock, Swiss chard and butter. Taste and season with lemon juice, salt and pepper. Keep the mushrooms warm.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Swiss ChardSwiss Chard
MushroomsMushrooms
ButterButter
StockStock
6
To serve: Bring a pot of salted water to a boil and add the pasta squares. Cook the pasta to just al dente and add immediately to the hot mushroom mixture. Toss to coat. Taste and add lemon juice, salt and pepper as needed.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
MushroomsMushrooms
PastaPasta
WaterWater
Equipment you will use
PotPot
7
On each plate, create a mound of overlapping pasta and mushrooms, top with a dollop of fresh ricotta and garnish with a fresh bay leaf.
Ingredients you will need
Fresh Bay LeavesFresh Bay Leaves
Ricotta CheeseRicotta Cheese
MushroomsMushrooms
PastaPasta
DifficultyExpert
Ready In1 h, 15 m.
Servings8
Health Score28
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