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Wild Mushroom Lasagne

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Wild Mushroom Lasagne

Wild Mushroom Lasagne

amanda

Equipment

  • - Baking Sheet

  • - Chef Knife

  • - Measuring Cups (Set)

  • - Digital Kitchen Scale

  • - Mixing Bowls (2-Piece Set)

  • - Lasagna Pan

  • - Silicone Spatula

  • - Oven Mitts

  • - Food Processor or Large Bowl for Pureeing

  • - Sauté Pan

  • - Blender (for making mushroom sauce if needed)

Ingredients

  • 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

  • 2 cups boiling-hot water

  • 1 ounce dried porcini mushrooms (1 cup)

  • 1 cup chopped onion (1 medium)

  • 2 tablespoons extra-virgin olive oil

  • 2 (14- to 15-ounce) cans diced tomatoes in juice

  • Pinch of sugar

  • 2 tablespoons chopped fresh basil

  • 1/2 teaspoon salt

  • 12 long ruffle-edged dried lasagne noodles (not no-boil)

  • 5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

Put oven rack in middle position and preheat oven to 425°F.
6

Instruction 6

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.
7

Instruction 7

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.
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