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    WILD MUSHROOM LASAGNE


    Source of Recipe


    Gourmet

    List of Ingredients




    For béchamel sauce
    3 tablespoons unsalted butter
    2 1/2 tablespoons all-purpose flour
    3 cups whole milk, heated
    1 garlic clove, smashed
    3/4 teaspoon salt
    1/8 teaspoon black pepper
    For mushroom tomato sauce
    2 cups boiling-hot water
    1 oz dried porcini mushrooms (1 cup)
    1 cup chopped onion (1 medium)
    2 tablespoons extra-virgin olive oil
    2 (14- to 15-oz) cans diced tomatoes in juice
    Pinch of sugar
    2 tablespoons chopped fresh basil
    1/2 teaspoon salt

    For assembling lasagne
    12 long ruffle-edged dried lasagne noodles (not no-boil)
    5 oz finely grated Parmigiano-Reggiano (1 3/4 cups)

    Recipe



    Make béchamel:
    Heat butter in a 2-quart 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 a 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 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.

    Assemble and bake lasagne:
    Cook lasagne noodles in a 6- to 8-quart 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 béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish 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 béchamel on top and sprinkle with remaining 3/4 cup cheese.

    Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

    Cooks' notes:
    • Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled 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.



    Makes 12 first-course or 8 main course servings

 

 

 


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