Dining and Cooking
Original Collections

Wild Mushroom Lasagna

Ingredients

  • 1 ounce dried porcini mushrooms
  • Salt
  • ¼ 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
  • ¼ cup chopped Italian parsley
  • Freshly ground black pepper
  • 1 1-pound box lasagna noodles
  • ⅓ cup flour
  • 4 cups milk
  • 1 teaspoon ground nutmeg
  • 1 cup freshly grated Parmigiano-Reggiano
  • 6 ounces thinly sliced prosciutto
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      939 calories; 52 grams fat; 26 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 85 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 35 grams protein; 125 milligrams cholesterol; 1117 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. 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.
  2. Bring a large pot of water with 1 tablespoon salt to rolling boil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Related Posts

Dining and Cooking