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wild mushroom lasagna recipe

Written on Thursday, August 18, 2016 | 10:33:00 AM



Serves : 8 -12

Ingredients : 
- CAULIFLOWER BÉCHAMEL
- 5 cups (540 g) cauliflower florets (one head of cauliflower)
- 4 tbsp (55 g) butter
- ¼ cup (45 g) all-purpose flour
- 4 cups (950 ml) skim or low-fat milk
- ⅛ tsp nutmeg, freshly ground
- ¼ cup (30 g) Parmesan cheese, freshly grated
- Salt and freshly ground black pepper
- 1 lb (455 g) low-fat ricotta cheese
- 1 large egg
- ¾ cup (20 g) fresh parsley leaves, chopped, divided
- ½ tsp dried thyme
- ¼ cup (30 g) Parmesan cheese, freshly grated
- Salt and freshly ground black pepper
- 1 tbsp (15 ml) extra virgin olive oil
- 3 garlic cloves, minced
- 3 shallots, finely diced
- 1 lb (445 g) mixed mushrooms or mushrooms of choice, chopped
- ¼ cup (60 ml) white wine or vegetable broth
- 3 cups (700 ml) marinara sauce
- 16 lasagna noodles, no-boil or cooked
- ¾ cup (80 g) fontina cheese, freshly grated

Preparation Method :
1) Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl. Cover bowl loosely with a paper towel and steam cauliflower in microwave on high until tender, 4–5 minutes; drain. Alternatively, you can bring a pot of water to a boil and place cauliflower in a steam basket and cook until fork tender, about 4–5 minutes; drain.

2) Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute until golden brown. Gently whisk in the milk and increase the heat to medium high and bring to a boil. Continue to whisk, cooking until thick, about 5 minutes. Add in the cauliflower, reduce heat to low and simmer for another 5 minutes.

3) Remove from heat and let cool slightly. Transfer to a high-powered blender or food processor and puree until very smooth. Alternatively, use an immersion blender to puree. Add in the nutmeg, Parmesan cheese and a pinch each of salt and pepper, and pulse a few times to combine. It should be the consistency of marinara sauce. If it’s too thick, thin with more milk.

4) Combine the ricotta, egg, ½ cup (20 g) parsley, thyme and Parmesan in a bowl and mix until combined. Season with a pinch each of salt and pepper and set aside.

5) Heat olive oil in a large sauté pan over medium-high heat. Add in the garlic and shallots and cook for a minute or two until just soft. Add in the mushrooms and cook until tender and golden brown, about 10 minutes. Add the white wine or broth to the pan to deglaze and scrape up any browned bits. Cook until the liquid is completely reduced, about 5 more minutes. Stir in the remaining ¼ cup (10 g) of parsley and season to taste with salt and pepper. Set aside. Preheat oven to 375°F (190°C).

6) Assemble the lasagna: Ladle a scoop of the tomato sauce into a large baking dish (preferably 11x15-inch [28x38-cm]) to form a thin layer and add a scoop of the cauliflower cream sauce on top. Top with 4 noodles and gently spread ⅓ of the ricotta mixture on top. Evenly spread on ⅓ of the mushroom mixture, then a scoop each of tomato sauce and cauliflower cream sauce. Repeat to make two more layers in this order: noodles, ricotta mixture, mushroom mixture, tomato sauce and cauliflower cream sauce. End with a layer of noodles, cauliflower cream sauce and marinara sauce. Sprinkle with grated fontina cheese.

7) Place lasagna on a large baking sheet, tent with aluminum foil and bake for 30 minutes. Uncover and bake until bubbly, 20 more minutes. Remove from oven and let sit for 15 minutes before slicing and serving.

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