MUSHROOM LASAGNA
Like pinot noir, mushrooms are Oregon's pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle.
Provided by Florence Fabricant
Categories dinner, weekday, sauces and gravies, main course
Time 1h45m
Yield About 8 servings as a first course, 4 to 6 as a main course
Number Of Ingredients 14
Steps:
- Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
- Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
- Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
- Bake 40 to 45 minutes, until the top is lightly browned.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 563 milligrams, Sugar 6 grams, TransFat 0 grams
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Dudalf Shaman
[email protected]Yum!
Ben K
[email protected]Overall, I'm very happy with this mushroom lasagna recipe. It's easy to make, and the results are delicious. I would definitely recommend this recipe to others.
Prince Lawrence
[email protected]This lasagna is a bit pricey to make, but it's definitely worth it. The ingredients are all high-quality, and the end result is a delicious and satisfying meal.
Fraol Tsegaye
[email protected]I made this lasagna for a special occasion, and it was a huge success. Everyone loved it, and I got several compliments on my cooking.
Angela Hawkins
[email protected]This lasagna is a great way to get your kids to eat their vegetables. The mushrooms and spinach are hidden in the filling, and the cheese makes it all delicious.
Dashnym Dashka
[email protected]I'm always looking for new and exciting lasagna recipes, and this one definitely fits the bill. The mushroom filling is unique and flavorful, and the cheese is perfectly melted. I will definitely be making this lasagna again.
Jisan Hasan
[email protected]I made this lasagna for a vegetarian friend, and she loved it. She said it was the best vegetarian lasagna she'd ever had.
Olivia Cuthbertson
[email protected]This lasagna is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and satisfying meal.
Kayla Reckart
[email protected]I used a mix of white and cremini mushrooms in this lasagna, and it turned out great. The different types of mushrooms added a lot of depth of flavor to the dish.
Wafa Sadique Wagho
[email protected]This lasagna is a great make-ahead meal. I made it the night before, and it reheated perfectly in the oven the next day.
Chris Cormicle
[email protected]I'm not a big fan of mushrooms, but I loved this lasagna. The mushrooms were cooked perfectly, and they didn't overpower the other flavors in the dish.
Banjoko Omotayo
[email protected]This is the best mushroom lasagna I've ever had. The filling is so flavorful, and the cheese is perfectly melted. I highly recommend this recipe.
Ryan Silva
[email protected]I made this lasagna for a potluck, and it was a huge success. Everyone loved it, and I got several requests for the recipe.
Qarbatsi
[email protected]This recipe is a great way to use up leftover mushrooms. I also added some chopped zucchini and bell pepper to the filling, and it turned out great.
JAYCEE Dexter
[email protected]I've made this lasagna several times now, and it's always a crowd-pleaser. The combination of mushrooms, spinach, and cheese is perfect, and the lasagna is always cooked to perfection.
Kenny Numberthree
[email protected]This mushroom lasagna was a hit with my family! The filling was rich and flavorful, and the cheese was melted and gooey. I will definitely be making this again.