Wild Mushroom Lasagne

Name: Wild Mushroom Lasagne
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 237 milliliters ounce dried porcini mushrooms; 3 Tbsps all-purpose flour; 2 Tbsps chopped fresh basil; 1 garlic clove, smashed; 12 long ruffle-edged dried lasagne noodles (not no-boil); 2 Tbsps extra-virgin olive oil; 237 milliliters chopped onion (1 medium); 414 milliliters ounces finely grated Parmigiano-Reggiano; 1 teaspoons salt; 1 pinch Pinch of sugar; 794 grams diced tomatoes in juice; 3 Tbsps unsalted butter; 473 milliliters boiling-hot water; 710 milliliters whole milk, heated

Wild Mushroom Lasagne might be just the main course you are searching for. One portion of this dish contains about 12g of protein, 12g of fat, and a total of 284 calories. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours. Head to the store and pick up olive oil, tomatoes in juice, boiling-hot water, 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.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Garlic

Pepper

Milk

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Water

Equipment you will use

Bowl

Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.

Equipment you will use

Paper Towels

Sieve

Bowl

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.

Ingredients you will need

Tomatoes In Juice

Tomato

Basil

Onion

Sauce

Sugar

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lasagne Noodles

Pasta

Water

Equipment you will use

Bowl

Pot

Put oven rack in middle position and preheat oven to 425°F.

Equipment you will use

Oven

Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish.

Ingredients you will need

Lasagne Noodles

Equipment you will use

Kitchen Towels

Baking Pan

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.

Ingredients you will need

Lasagne Noodles

Tomato Sauce

Mushrooms

Cheese

Spread

Pasta

Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.

Ingredients you will need

Cheese

Spread

Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes.

Equipment you will use

Oven

Let stand at room temperature at least 15 minutes before cutting.

· Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled 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.

Ingredients you will need

Mushrooms

Tomato