Italian Veg - Lasagne with Porcini Mushrooms, Tomatoes, and Parmesan

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Lasagne with Porcini Mushrooms, Tomatoes, and Parmesan

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 ounces dried porcini mushrooms

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 medium onion -- minced

2 pounds white button mushroooms -- wiped clean, ends trimmed,

thinly sliced

salt and freshly ground black pepper

2 cups canned crushed tomatoes

1 tablespoon minced fresh oregano leaves

18 lasagna noodles

1 1/2 cups Classic Bechamel Sauce of Low-Fat Bechamel

1 cup freshly grated Parmigiano-Reggiano cheese

 

This hearty lasagne is made with a porcini and fresh mushroom sauce. The sauce

is used to coat the layers of pasta along with the bechamel and grated Parmesan.

Fresh pasta is my first choice, but dried can also be used.

 

Serves 6 to 8. Place the porcini mushrooms in a small bowl and cover them with

2 cups hot water. Soak until softened, about 20 minutes. Carefully lift the

mushrooms from the liquid and pick through them to remove any foreign debris.

Wash the mushrooms if they feel gritty and chop them. Strain the soaking liquid

through a sieve lined with a paper towel. Set aside the mushrooms and the

strained soaking liquid separately.

 

Heat the butter and oil in a large saute pan. Add the onion annd saute over

medium heat until translucent, about 5 minutea. Add the button mushrooms and

cook, stirrind occasionally to bring up the cooked mushrooms from the bottom of

the pan, until golden brown, about 9 minutes. Season to taste with salt and

pepper.

 

Add the porcinis and cook for 1 minute. Add the soaking liquid, tomatoes, and

oregano, and simmer, stirring occasionally, until the sauce thickens and most of

the liquid has evaporated, about 20 minutes. Adjust the seasonings and set

aside.

 

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add salt

to taste and cook pasta according to package directions.

 

Preheat the oven to 400F. Grease a 13-by-9-inch lasagne pan.

 

Smear 1/4 cup of the bechamel across the bottom of the pan. Line the pan with a

layer of pasta. Spread 1 cup of the mushroom sauce over the noodles. Drizzle

with 3 tablespoons bechamel and sprinkle with 2 tablespoons cheese. Repeat the

layering of pasta, mushroom sauce, bechamel, and cheese four more times. For

the sixth and final layer, coat the pasta with the remaining 5 tablespoons

bechamel and sprinkle with the remaining 6 tablespoons cheese.

 

Bake the lasagne until the top turns golden brown in spots and the sauce is

bubbling, about 20 minutes. Let stand for 5 minutes. Cut the lasagne into

squares and serve immediately.

 

Serving Suggestions - This festive lasagne is a good choice for parties. It can

be made in the morning (or afternoon), refrigerated until guests arrive and then

baked. The dish is quite rich and needs only a leafy green salad and some bread

to accompany it.

 

 

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Per Serving (excluding unknown items): 1081 Calories; 13g Fat (10.6% calories

from fat); 35g Protein; 205g Carbohydrate; 9g Dietary Fiber; 10mg Cholesterol;

127mg Sodium. Exchanges: 13 Grain(Starch); 3 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0