Wild Mushroom Lasagna

READY IN: 2hrs 5mins
Recipe 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.

Top Review by French Tart

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:-)

Ingredients Nutrition

Directions

  1. Make bechamel:.
  2. 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.
  3. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.
  4. Bring to a boil, whisking.
  5. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  6. Make mushroom tomato sauce:.
  7. Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.
  8. Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
  9. Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
  10. Chop porcini and add to soaking liquid.
  11. 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.
  12. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
  13. Stir in salt and remaining TBS basil.
  14. Assemble and bake lasagne:.
  15. 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.
  16. Put oven rack in middle position and preheat oven to 425°F.
  17. Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
  18. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
  19. Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.
  20. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
  21. Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
  22. Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
  23. Let stand at room temperature at least 15 minutes before cutting.
  24. Note:.
  25. *You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time.
  26. Cool uncovered and then chill separately, covered.
  27. Bring sauces to room temperature before using.
  28. *You can assemble lasagne 1 day ahead and chill, covered.
  29. Bring to room temperature before baking.

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