Wild Mushroom and Cauliflower Lasagna

Name: Wild Mushroom and Cauliflower Lasagna
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 head cauliflower; 28 grams dried porcini mushrooms; 1 large egg; 59 milliliters all-purpose flour; 567 grams fontina cheese, coarsely grated; 2 Tbsps chopped fresh basil; 177 milliliters chopped fresh parsley, plus more for garnish; 3 Tbsps chopped fresh parsley; 3 teaspoons finely chopped fresh thyme; 2 cloves garlic, finely chopped; 3 cloves garlic, smashed; 2 teaspoons honey; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground pepper; 16 lasagna noodles; 680 grams assorted mushrooms, chopped; 0 teaspoons freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 small Spanish onion, finely diced; 8 servings Freshly ground pepper; 710 milliliters canned plum tomatoes and their juices; 1 pinch Pinch of red pepper flakes; 118 milliliters grated romano cheese; 237 milliliters grated romano cheese; 2 shallots, finely diced; 454 grams sheeps milk ricotta cheese; 4 Tbsps unsalted butter; 1 liters whole milk, heated

Wild Mushroom and Cauliflower Lasagna might be just the main course you are searching for. This recipe makes 8 servings with 1051 calories, 51g of protein, and 64g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up sheep's milk ricotta cheese, plum tomatoes and their juices, garlic, 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. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 3 hours and 45 minutes.

Instructions

Heat the olive oil in a saucepan over medium-high heat.

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Olive Oil

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Sauce Pan

Add the onion and cook, stirring occasionally, until soft, about 8 minutes.

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Onion

Add the garlic and red pepper flakes and cook 30 seconds.

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Red Pepper Flakes

Garlic

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.

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Salt And Pepper

Tomato

Basil

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Wooden Spoon

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.

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Parsley

Pepper

Honey

Salt

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Sauce Pan

Blender

Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F.

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Cauliflower

Sauce

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Oven

Cut off the cauliflower florets and put in a small roasting pan.

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Cauliflower Florets

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Roasting Pan

Drizzle with the olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour.

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Water

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Aluminum Foil

Oven

Frying Pan

Remove from the oven.

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Oven

Melt the butter in a saucepan over medium heat.

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Butter

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Sauce Pan

Whisk in the flour and cook 30 seconds.

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All Purpose Flour

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Whisk

Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes.

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Milk

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Whisk

Add the cauliflower, reduce the heat to low and cook 5 more minutes.

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Cauliflower

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.

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Sauce Pan

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.

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Salt And Pepper

Cheese

Nutmeg

Milk

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Whisk

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.

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Mushrooms

Water

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Pot

Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.

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Lasagne Noodles

Water

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Oven

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.

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Salt And Pepper

Romano Cheese

Parsley

Ricotta Cheese

Thyme

Egg

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Bowl

Heat the olive oil in a saute pan over high heat.

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Olive Oil

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Frying Pan

Add the garlic and cook 1 minute.

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Garlic

Add the assorted mushrooms and cook until soft, about 4 minutes.

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Mushrooms

Add the shallots and cook until golden, about 6 minutes.

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Shallot

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Parsley

Thyme

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Frying Pan

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.

Ingredients you will need

Salt And Pepper

Romano Cheese

Tomato Sauce

Cauliflower

Mushrooms

Fontina Cheese

Pasta

Ricotta Cheese

Sauce

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Baking Pan

Ladle

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.

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Aluminum Foil

Baking Sheet

Oven

Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving.

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Parsley

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Oven

Serve with the remaining tomato sauce.

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Tomato Sauce

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

1head

cauliflower 28grams

dried porcini mushrooms 1large

egg 59milliliters

all-purpose flour 567grams

fontina cheese, coarsely grated 2Tbsps

chopped fresh basil 177milliliters

chopped fresh parsley, plus more for garnish 3Tbsps

chopped fresh parsley 3teaspoons

finely chopped fresh thyme 2cloves

garlic, finely chopped 3cloves

garlic, smashed 2teaspoons

honey 8servings

Kosher salt 8servings

Kosher salt and freshly ground pepper 16

lasagna noodles 680grams

assorted mushrooms, chopped 0teaspoons

freshly grated nutmeg 2Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil 1small

Spanish onion, finely diced 8servings

Freshly ground pepper 710milliliters

canned plum tomatoes and their juices 1pinch

Pinch of red pepper flakes 118milliliters

grated romano cheese 237milliliters

grated romano cheese 2

shallots, finely diced 454grams

sheep's milk ricotta cheese 4Tbsps

unsalted butter 1liters

whole milk, heated

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.