Wild Mushroom Lasagna
For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce:
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups), plus 1 1/2
ounces freshly grated Parmesan (about 1/2 cup)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
18 (7 by 3 1/2-inch) sheets dry no-boil lasagna (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
Make
filling: In a small saucepan bring water to a boil and remove pan
from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift
out the porcini, squeezing out excess liquid, and reserve soaking
liquid. In a sieve, rinse the porcini to remove any grit and pat
dry. Chop the porcini and transfer to a large bowl. Simmer reserved
soaking liquid until reduced to about 1/4 cup. Pour liquid through a
sieve lined with a dampened paper towel into bowl with the porcini.
Quarter
white mushrooms and in a food processor pulse in 3 batches until
finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and
mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter
over moderate heat until foam subsides and cook 1/3 white mushrooms
with 2 tablespoons sherry, stirring, until liquid mushrooms give off
is evaporated and they begin to brown. Add mushroom mixture to the
porcini. Cook remaining mushrooms in 2 batches in butter with
remaining sherry in same manner and add to the porcini mixture. In
skillet cook zucchini in 1 tablespoon butter until tender and stir
into the porcini mixture. In skillet cook onion in remaining
tablespoon butter, stirring, until softened. Stir in garlic, thyme,
salt, and pepper and cook, stirring, until fragrant, about 30
seconds. Stir onion into mushroom mixture until combined. Filling
may be made 1 day ahead and chilled, covered.
Make
sauce: In a 3-quart heavy saucepan melt butter over moderately low
heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in
milk. Bring sauce to a boil, whisking constantly, and simmer,
whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and
salt. Remove pan from heat and cover surface of sauce with waxed
paper. Sauce may be made 1 day ahead and chilled, covered. Bring
sauce to room temperature before proceeding.
Preheat
oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking
dish.
Assemble
lasagna: Spread 1 1/4 cups sauce in baking dish and cover with 3
pasta sheets, making sure they don't touch each other. Spread one
third filling over pasta sheets in dish and top with 3 more pasta
sheets, gently pressing down layers to remove air pockets. Top pasta
sheets with 1/3 mozzarella. Continue layering in same manner with
sauce, pasta sheets, filling, and mozzarella, ending with mozzarella
(dish will be filled to rim). Spread remaining sauce over top and
sprinkle with Parmesan. On a foil-lined large baking sheet, bake
lasagna in middle of oven until bubbling and golden, about 45
minutes. Let lasagna stand 20 minutes. Lasagna may be made 1 day
ahead and chilled, covered. Bring lasagna to room temperature and
reheat before serving.
For
sauce:
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
18 (7 by 3 1/2-inch) sheets dry no-boil lasagna (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
Make
sauce: In a 3-quart heavy saucepan melt butter over moderately low
heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in
milk. Bring sauce to a boil, whisking constantly, and simmer,
whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and
salt. Remove pan from heat and cover surface of sauce with waxed
paper. Sauce may be made 1 day ahead and chilled, covered. Bring
sauce to room temperature before proceeding.
Preheat
oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking
dish.
Assemble
lasagna: Spread 1 1/4 cups sauce in baking dish and cover with 3
pasta sheets, making sure they don't touch each other. Spread one
third filling over pasta sheets in dish and top with 3 more pasta
sheets, gently pressing down layers to remove air pockets. Top pasta
sheets with 1/3 mozzarella. Continue layering in same manner with
sauce, pasta sheets, filling, and mozzarella, ending with mozzarella
(dish will be filled to rim). Spread remaining sauce over top and
sprinkle with Parmesan. On a foil-lined large baking sheet bake
lasagna in middle of oven until bubbling and golden, about 45
minutes. Let lasagna stand 20 minutes. Lasagna may be made 1 day
ahead and chilled, covered. Bring lasagna to room temperature and
reheat before serving.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Difficulty: Medium
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