MUSHROOM LASAGNA
Like pinot noir, mushrooms are Oregon's pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle.
Provided by Florence Fabricant
Categories dinner, weekday, sauces and gravies, main course
Time 1h45m
Yield About 8 servings as a first course, 4 to 6 as a main course
Number Of Ingredients 14
Steps:
- Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
- Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
- Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
- Bake 40 to 45 minutes, until the top is lightly browned.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 563 milligrams, Sugar 6 grams, TransFat 0 grams
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Tatiana harriet
[email protected]The lasagna was a bit too expensive to make. I think I'll try a different recipe next time.
Bigftw
[email protected]The lasagna was a bit too time-consuming to make. I think I'll try a different recipe next time.
Connor Best
[email protected]The lasagna was a bit dry. I think I'll add more sauce next time.
Md Ariyanraj
[email protected]The lasagna was a bit too salty for my taste. I think I'll use less salt next time.
Dinesh Bhairo
[email protected]I found this lasagna to be a bit too heavy. The cheese was a bit overwhelming.
Ikechukwu Ojus
[email protected]This lasagna was a bit bland for my taste. I think it could have used more seasoning.
Tish Alexander
[email protected]I've made this lasagna several times now and it's always a hit. It's a great way to use up leftover mushrooms and it's always a crowd-pleaser.
Deborah Mulholland (DEBZ MULHOLLAND)
[email protected]This lasagna was delicious! The mushrooms added a really unique and flavorful twist to the classic dish.
Isaac Kwadada
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this lasagna. The mushrooms were cooked perfectly and they didn't overpower the other flavors.
Gershon Simiyu
[email protected]This was a great recipe! The lasagna was easy to make and it turned out delicious. I would definitely recommend it.
Jack Leno
[email protected]I loved this lasagna! It was so flavorful and cheesy. The mushrooms added a really nice touch.
Ham Haman
[email protected]This lasagna was delicious! The mushrooms were perfectly cooked and the cheese was melted and gooey. I will definitely be making this again.
MUKUL DJ
[email protected]I've made this lasagna several times now and it's always a hit. It's a great way to use up leftover mushrooms.
Mokgadi Moeng
[email protected]This is my new favorite lasagna recipe! The mushrooms give it a really unique and delicious flavor.
chrislee estrada
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy edges of the lasagna noodles.
Richard Sheaffer
[email protected]This lasagna was easy to make and turned out great! I used a mix of cremini and shiitake mushrooms, and they added a lot of flavor. I also added a little bit of garlic to the sauce, which I think really enhanced the flavor.
Krystal Harris
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this lasagna. The mushrooms were cooked perfectly and didn't overpower the other flavors. The spinach and cheese were also a great addition.
Beeni Sahib
[email protected]This mushroom lasagna was a hit with my family! The combination of mushrooms, spinach, and cheese was delicious, and the lasagna noodles cooked perfectly. I will definitely be making this again.