Wild Mushroom Lasagna gives you another unique flavour of lasagna. Fulfilling with fresh mushroom without meat, so this italian recipe is a suitable alternative from many vegetarian recipes for lasagna lovers. Yes it's truely Vegetarian Lasagna Recipe
Ingredients :
For the Béchamel sauce :
3 tablespoonful unsalted butter
2 1/2 tablespoonful all-purpose flour
3 cups whole milk, heated
1 clove garlic, crushed
3/4 teaspoonful salt
1/8 teaspoonful black pepper
For mushroom tomato sauce :
2 cups boiling water
1 ounce dried porcini mushrooms (1 cup)
1 cup medium onion, chopped
2 tablespoonful extra-virgin olive oil
2 (14- to 15-ounce) tins cubed tomatoes in juice
Pinch of sugar
2 tablespoonful chopped fresh basil
1/2 teaspoonful salt
For assemble :
12 long ruffle-edged dried lasagne noodles (not boil)
5 ounces finely ground Parmigiano-Reggiano (1 3/4 cups)
Method :
Make the béchamel :
Heat butter in a 2-quart heavy saucepan over medium low heat till melted.
Add flour and cook with over low heat, whisking for about 3 minutes.
Add hot milk in a fast stream, whisking impassioned, and whisk in garlic and salt.
Bring to a boil, whisking.
Reduce heat and simmer. Whisking periodically for about 10 minutes, then remove garlic and add
pepper.
Make the mushroom tomato sauce :
Pour boiling 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 frying pan over medium heat.
Stirring occasionally, till softened, about 4 - 5 minutes
And then stir in tomatoes with juice, sugar, porcini with soaking liquid, add 1 tablespoonful basil.
Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
Stir in salt and remaining tablespoonful basil.
Assemble and bake lasagna :
Cook lasagna noodles in a 6 to 8-quart pot of boiling salted water for 8 minutes (noodles won't be cooked through)
Let drained and remove to a bowl of cold water
Put oven rack in middle position and preheat oven to 425F
Spread 1 cup béchamel onto the bottom of a buttered 13- by 9 inch baking dish, reserving reminder for last layer
Drain 3 lasagna 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, till lasagna is bubbling and the top is golden browned, for about 30 to 35 minutes.
Leave at room temperature for at least 15 minutes before cutting.
notes: Bechamel and mushroom tomato sauces can be made 2 days before and cooled, uncovered.
Then let cooled separately, covered.
Take the sauces to room temperature before using.
You can assemble lasagna 1 day ahead and cooled, covered. Take to room temperature before baking.
This Food Recipes ready to served
Check for my other Italian Recipe :
- Seafood Lasagna with Goat Cheese
- Lasagna di Pesce (Seafood Lasagna)
- Eggplant Lasagna (Vegetarian Lasagna)
- Lasagna (Classic)
Also check for my other Italian Recipe :
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