• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Italian New Year's - Wild Mushroom Lasagna

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • --------------------------------FRESH PASTA--------------------------------
  • 2 1/2 c All-purpose flour; unsifted
  • 1/2 ts Salt
  • 3 lg Eggs
  • 2 1/2 tb Water
  • 1 tb Olive oil


1/2 c Water; boiling
1 oz Dried porcini mushrooms
1 tb Olive oil
1/4 c Carrot; finely chopped
1/4 c Celery; finely chopped
1/4 c Onion; finely chopped
3 lb Mushrooms; various kinds,
-coarsely chopped
29 oz Tomato puree
2 Cloves garlic; finely
1 ts Salt

1/4 c Butter
1/4 c All-purpose flour; unsifted
1/4 ts Salt
1/8 ts Nutmeg
1 c Milk

1 tb Butter; softened
1 lb Fresh mozzarella
1/2 c Parmigiana reggiano; grated

There are several ways to make this vegetarian pasta dish ahead. 1. Prepare
and refrigerate the components a day ahead and assemble and bake the
lasagna about 2 hours before serving it. 2. Prepare, assemble and bake the
dish a day ahead and reheat before serving. Several hours or day before
serving, prepare Fresh Pasta: In large bowl or food processor fitted with
chopping blade, combine 2 1/4 cups flour and the salt. In 1-cup measuring
cup, beat eggs, 2 tablespoons water and the oil until well mixed; stir into
flour mixture. Or, with food processor blade whirling, add egg mixture
through the feed tube. Dough should form a ball. If it is too sticky, add
more flour; if it is too dry, add more water. On lightly floured surface,
knead dough a few minutes of until smooth. Wrap with plastic wrap;
refrigerate one hour or over night. Prepare Mushroom Sauce: In small bowl,
combine boiling water and porcini; set aside 20 minutes. In 6-quart
saucepot, heat oil over medium heat. Add carrot, celery and onion; sauté
stirring constantly, until tender but not browned. Stir in chopped
mushrooms, tomato purée, garlic and salt; heat to boiling over high heat,
stirring constantly. Drain porcini, discarding liquid. Rinse porcini and
add to mushroom-tomato mixture. Reduce heat to low and cook mixture 45
minutes stirring occasionally. Cool to room temperature and assemble
lasagna or cover sauce and refrigerate over night. Prepare White Sauce: In
heavy 2-quart saucepan melt butter over medium heat. Stir in flour, salt
and nutmeg; cook until bubbly. Gradually stir in milk and heat to boiling,
stirring constantly. Cool to room temperature and assemble lasagna or cover
and refrigerate over night. About two hours before serving or the day
before (if baking ahead and re-heating), in 6-quart saucepot heat 3" water
to boiling. Divide pasta dough into 5 pieces. On lightly floured board roll
out one dough piece to fit 3 1/2 quart (3" deep) glass baking dish. Add
pasta sheet to boiling water being careful that it does not fold over. Boil
3 minutes. With 2 slotted spoons, transfer pasta to oiled colander on tray.
Repeat with remaining 4 pieces, separating pasta sheets with pieces of
aluminum foil that have been oiled on both sides. Heat oven to 375F.
Assemble lasagna: Rub softened butter over bottom of baking dish. Top with
1/2 the mushroom sauce, 1 sheet pasta, 1/2 the white sauce, 1 sheet pasta,
1/2 the cheeses and 1 sheet pasta. Repeat ending with the cheeses. Bake 45
minutes or until the top is golden brown. Check after 30 minutes. If top is
browning too quickly cover with foil. If baking a day ahead, cool lasagna
completely, cover tightly and refrigerate. To reheat heat oven to 350F.
Cover top of lasagna tightly with foil and bake 1 1/2 to 1 3/4 hours or
until the center is hot. To serve, cut into 12 pasta-course or 8 main-dish

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