Truffled Wild Mushroom Lasagna

Name: Truffled Wild Mushroom Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 teaspoon black pepper, divided; 2 Tbsps butter; 680 grams cups sliced cremini mushrooms (about , divided; 473 milliliters fat-free ricotta cheese; 4 Tbsps all-purpose flour; 59 milliliters chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh sage; 1 Tbsp chopped fresh thyme; 8 garlic cloves, thinly sliced; 0 teaspoons ground nutmeg; 227 grams precooked lasagna noodles; 473 milliliters thinly sliced leek; 1 Tbsp grated lemon rind; 591 milliliters 1% low-fat milk; 1 Tbsp olive oil; 1 Tbsp chopped fresh oregano; 113 grams cup grated fresh Parmesan cheese; 113 grams cup shredded part-skim mozzarella cheese; 0 teaspoons salt, divided; 454 grams cups sliced shiitake mushroom caps (about; 3 Tbsps white truffle oil; 158 milliliters Côtes du Rhône or other fruity red wine

You can never have too many main course recipes, so give Truffled Wild Mushroom Lasagnan a try. This recipe serves 8. One portion of this dish contains approximately 24g of protein, 18g of fat, and a total of 443 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up precooked lasagna noodles, pepper, ricotta cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat olive oil in a large Dutch oven over medium-high heat.

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Olive Oil

Equipment you will use

Dutch Oven

Add leek, garlic, and 1/4 teaspoon salt; saut 2 minutes.

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Garlic

Leek

Salt

Add 4 cups cremini mushrooms and shiitake mushrooms; saut 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Wine

Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.

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Truffle Oil

Oregano

Pepper

Thyme

Sage

Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).

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Bay Leaves

Milk

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Sauce Pan

Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.

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Bay Leaves

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Sieve

Bowl

Melt butter in saucepan over medium heat.

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Butter

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Sauce Pan

Add remaining 3 cups cremini mushrooms; saut 4 minutes or until tender.

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Crimini Mushrooms

Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

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Nutmeg

Pepper

All Purpose Flour

Milk

Salt

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Whisk

Preheat oven to 35

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Oven

Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl.

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Black Pepper

Lemon Peel

Parsley

Ricotta Cheese

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Bowl

Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture.

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Cooking Spray

Mushrooms

Pasta

Sauce

Milk

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Baking Pan

Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet.

Ingredients you will need

Mozzarella

Mushrooms

Parmesan

Pasta

Ricotta Cheese

Cheese

Sauce

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Baking Sheet

Baking Pan

Aluminum Foil

Bake at 350 for 30 minutes.

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Oven

Remove from oven; increase oven temperature to 45

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Oven

Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.

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Mozzarella

Parmesan

Equipment you will use

Oven

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.