Monday, September 23, 2013

Wild Mushroom Lasagna

Wild Mushroom Lasagna
8 Servings
1 pound lasagna noodles
3 ounces dried, wild mushrooms
3 tablespoons olive oil
½ cup onions, chopped
1 tablespoon garlic, chopped
8 ounces shitake mushrooms
8 ounces crimini mushrooms
1½ teaspoon sea salt - divided
1½ teaspoon black pepper - divided
½ teaspoon granulated garlic
8 ounces fontina cheese
8 ounces ricotta cheese
8 ounces parmesan cheese
1 egg
16 ounces mozzarella cheese

Preheat oven to 350 degrees
Cook lasagna noodles al dente, toss with olive oil to prevent sticking then cool on sheet pan
Rehydrate dried mushrooms in hot water, drain and mash out excess water.
Heat oil in a large sauce pan then saute the onions; garlic and all of the mushrooms sprinkle with ½ teaspoon each sea salt, pepper and granulated garlic.
Mix together fontina, ricotta and parmesan cheeses, eggs, 1 teaspoon each salt and pepper or S & P to taste and 6 ounces of the mozzarella cheese. Set aside.
Spray the bottom of a 13x9x2 inch pan or lasagna pan with oil:
1.    Layer noodles on the bottom of the pan.
2.    Spread on a layer of the cheese mixture.
3.    Spread on a layer of the mushroom mixture.
Repeat these layers then end with a layer of noodles, topped with remaining mozzarella cheese.
Cover with foil and bake 46 minutes. Remember everything is already thoroughly cooked; you just want the cheese to melt and the layers to be heated all the way through.
Uncover and bake another 16 minutes or until the top is lightly brown.

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