HOME/MADE MUSHROOM LASAGNA
Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized." Three of those four appear in Byrne's lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.
Provided by Sam Sifton
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
- Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
- Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
- Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
- Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.
Nutrition Facts : @context http, Calories 814, UnsaturatedFat 26 grams, Carbohydrate 73 grams, Fat 42 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 1006 milligrams, Sugar 13 grams, TransFat 0 grams
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Mr Muazzam786
[email protected]I've made this lasagna several times, and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
MD Rayhan hawladar
[email protected]I'm gluten-free, so I used gluten-free lasagna noodles. The lasagna turned out great!
Jt Reynolds
[email protected]This lasagna was delicious, but it was a lot of work to make. I think I would only make it for special occasions.
Trisha Frank
[email protected]I followed the recipe exactly, but my lasagna didn't turn out as well as I hoped. I think I might have overcooked the mushrooms.
saggadrobid sabid
[email protected]This lasagna was a little too rich for my taste. I think I would have preferred a lighter sauce.
Sanjay Bhujel
[email protected]I'm a college student on a budget, and this lasagna was a great way to use up some leftover ingredients. It was delicious and affordable.
Cornelia Hall
[email protected]I made this lasagna for my Italian grandmother, and she loved it! She said it was the best lasagna she had ever had.
Panashe Kudzai
[email protected]I had some trouble finding cremini mushrooms, so I used white button mushrooms instead. The lasagna still turned out great.
green game
[email protected]This lasagna was a little bland for my taste. I think I would have added more garlic and herbs to the sauce.
Mirabel Njoku
[email protected]I'm not a fan of béchamel sauce, so I substituted it with a tomato sauce. The lasagna was still delicious, but I think I would have preferred it with the béchamel sauce.
Wayne John
[email protected]I'm a vegetarian, and I was looking for a mushroom lasagna recipe that didn't have any meat. This recipe was perfect! It was flavorful and satisfying.
Ew'r Xojol
[email protected]I made this lasagna for a potluck, and it was a huge success. Everyone raved about how delicious it was.
Irene Mukeli
[email protected]I followed the recipe exactly, and my lasagna turned out perfectly. It was a little time-consuming to make, but it was definitely worth it.
Aliahmad Aliahmad
[email protected]This was the best lasagna I've ever had! The mushrooms gave it a unique and delicious flavor, and the béchamel sauce was perfect.
Isabelle Cee
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this lasagna. The flavors were well-balanced, and the lasagna was very cheesy and satisfying.
Boadi Kofi
[email protected]This lasagna was a hit with my family! The mushrooms added a delicious earthy flavor, and the béchamel sauce was creamy and rich. I will definitely be making this again.