Wild Mushroom Lasagna

Name: Wild Mushroom Lasagna
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons unsalted butter; 2 1/2 tablespoons all-purpose flour; 3 cups whole milk, heated; 1 garlic clove, mashed; 3/4 teaspoon salt; 1/8 teaspoon black pepper; 2 cups boiling water; 1 ounce dried porcini mushrooms (1 cup); 1 cup chopped onion (1 medium); 2 tablespoons extra virgin olive oil; 2 (14 ounce) cans diced tomatoes with juice; 1 pinch sugar; 2 tablespoons chopped fresh basil; 1/2 teaspoon salt; 12 long ruffle-edged dried lasagna noodles (not no-boil); 5 ounces finely grated parmigiano-reggiano cheese (1 3/4 cups)

Submitted by Bev I Am

"I found this wonderful recipe in an issue of Gourmet Magazine. I am a mushroom lover and find this recipe fascinating. Although, being married to a mushroom hater, I may never have the opportunity to actually prepare it. I am anxious for someone to try it so I can live vicariously though your experience."

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photo by French Tart

Ready In:: 2hrs 5mins
Ingredients:: 16
Serves:: 8

ingredients

For bechamel sauce
3 tablespoons unsalted butter
2 ¹⁄₂ tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, mashed
³⁄₄ teaspoon salt
¹⁄₈ teaspoon black pepper
For mushroom tomato sauce
2 cups boiling water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra virgin olive oil
2 (14 ounce) cans diced tomatoes with juice
1 pinch sugar
2 tablespoons chopped fresh basil
¹⁄₂ teaspoon salt
For assembling lasagne
12 long ruffle-edged dried lasagna noodles (not no-boil)
5 ounces finely grated parmigiano-reggiano cheese (1 3/4 cups)

directions

Make bechamel:
Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes.
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.
Make mushroom tomato sauce:
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.
Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
Chop porcini and add to soaking liquid.
Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil.
Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
Stir in salt and remaining TBS basil.
Assemble and bake lasagne:
Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through), then drain and transfer to a bowl of cold water.
Put oven rack in middle position and preheat oven to 425°F.
Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
Spread pasta in pan 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.
Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
Let stand at room temperature at least 15 minutes before cutting.
Note:
*You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time.
Cool uncovered and then chill 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.

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Reviews

FABULOUS Bev! I love mushrooms and this was a great lasagne that we ALL enjoyed out on the sunny terrace last week! I used French dried mushrooms in place of porchini, ceps. The taste was deep and woody, as you would expect with dried woodland mushrooms. We ate this with a side salad dressed in my lavender dressing and I also made some French bread too. Made for 5 A Day and because I have had this recipe saved for about 2 years now! LOL! Merci Bev. FT:-)

French Tart
I attempted this recipe because I am a mushroom lover as well and lucky for me so is my signifigant other. The tomato and bechamel sauce were excellent. The problem was how it all came together. With the bechamel sauce on the bottom and top it hardened and we didn't care for that. The tomato sauce and cheese was not enough to hold together the noodles which we also didn't care for. At some point we are going to try this again but make a little more each sauce and place the tomato sauce on every layer ( including the bottom and top ) and place the bechamel sauce between the layers. This dish was also good reheated. I would definitely recommend the recipe I just think it needs some tweaking.

Djinni
This lasagna is absolutely TDF!! It took a bit of work, but it was all worth it. I made it for a dinner party I had last night and everyone is STILL talking about it today! The flavour of the porcini really shines in this recipe and is nicely complemented by the other flavours. I'd give you 100 stars if I could, Bev! Thanks so much for posting it!

Mel T
i had to add another rating; the person i made the meal for said it was excellent and they loved the two very different tastes of the white sauce and the tomatoes. they said they would definitly have this meal again.

jennifer in new jer

RECIPE SUBMITTED BY

Bev I Am

United States

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.

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