Wild Mushroom Lasagna Recipe

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Ingredients:

Serving

3 tbsp unsalted butter
2 1/2 tbsp all-purpose flour
3 cups whole milk, heated
1 garlic clove, mashed
3/4 tsp salt
1/8 tsp black pepper
2 cups boiling water
1 oz dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tbsp extra virgin olive oil
2 (14 oz) cans diced tomatoes with juice
1 pinch sugar
2 tbsp chopped fresh basil
1/2 tsp salt
12 long ruffle-edged dried lasagna noodles (not no-boil)
5 oz 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.6 Kcal (806 kJ)
Calories from fat	93.86 Kcal
		% Daily Value*
Total Fat	10.43g	16%
Cholesterol	14mg	5%
Sodium	410.41mg	17%
Potassium	197.28mg	4%
Total Carbs	17.34g	6%
Sugars	5.64g	23%
Dietary Fiber	1.59g	6%
Protein	7.27g	15%
Vitamin C	2.6mg	4%
Vitamin A	0.1mg	2%
Iron	0.1mg	0%
Calcium	137.8mg	14%

Amount Per 100 g
Calories	90.43 Kcal (379 kJ)
Calories from fat	44.07 Kcal
		% Daily Value*
Total Fat	4.9g	16%
Cholesterol	6.57mg	5%
Sodium	192.69mg	17%
Potassium	92.63mg	4%
Total Carbs	8.14g	6%
Sugars	2.65g	23%
Dietary Fiber	0.75g	6%
Protein	3.41g	15%
Vitamin C	1.2mg	4%
Calcium	64.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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