Side Pannel
Wild-Mushroom Lasagna
Ingredients List
- --------------------------------FRESH PASTA--------------------------------
- 2 1/4 c Unsifted all-purpose flour;
- -or up to 2 3/4 cups
- 1/2 ts Salt
- 3 lg Eggs
- 2 tb Water; or up to 3 tbs.
- 1 tb Olive oil
Directions
MUSHROOM SAUCE
1/2 c Boiling water
1 oz Dried procini 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 Assorted exotic mushrooms;
-coarsely chopped
29 oz Can tomato puree
2 Cloves garlic; finely
-chopped
1 ts Salt
WHITE SAUCE
1/4 c Butter
1/4 c Unsifted all-purpose flour
1/4 ts Salt
1/8 ts Ground nutmeg
1 c Milk
ASSEMBLY INGREDIENTS
1 tb Butter; softened
1 lb Fresh mozzarella
1/2 c Parmigiana Reggiano cheese;
-grated
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 mixtrue through the feed tube. Dough should form a ball.
If it isi too sticky, add more flour; if it is too dry, add more water. On
lightly floured surface, knead dough a few minutes or until smooth. Wrap
with plastic wrap; refrigerate 1 hour or overnight.
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; saute, stirring constantly, until tender but not
browned. Stir in chopped mushrooms ,tomato puree, 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 lasanga or cover sauce and refrigerate overnight.
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 overnight.
About 2 hours before serving or day before (if baking ahead and reheating),
in 6-quart saucepot, heat 3 inches water to boiling. Divid pasta dough into
5 pieces. On lightly floured board, roll out 1 dough piece to fit 3
1/2-quart (3-inch deep) redware or 13- by 9-inch 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 375°F. Assemble lasagna: Rub softened butter over bottom of
baking dish. Top with 1/2 of mushroom sauce, 1 sheet pasta, 1/2 or white
sauce, 1 sheet pasta, 1/2 cheeses, and 1 sheet pasta; repeat, ending with
the cheeses. Bake 45 minutes or until the top is golden brown. Check after
30 minutes and cover top with aluminum foil if it browning too quickly.
If baking a day ahead, cool lasagna completely, cover tightly, and
refrigerate. To reheat, heat oven, to 350°F. Cover top of lasagna tightly
with aluminum foil and bake 1 1/2 to 1 3/4 hours or until center is hot. To
serve, cut into 12 pasta-course or 8 main-dish servings.
NOTES : There are several convenient ways to make this vegetarian pasta
dish ahead. One is to prepare and refrigerate the components a day ahead
and assemble and bake the lasagna about 2 hours before serving it. Another
calls for preparing, assembling, and baking the dish a day ahead and then
reheating it before serving.
1/2 c Boiling water
1 oz Dried procini 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 Assorted exotic mushrooms;
-coarsely chopped
29 oz Can tomato puree
2 Cloves garlic; finely
-chopped
1 ts Salt
WHITE SAUCE
1/4 c Butter
1/4 c Unsifted all-purpose flour
1/4 ts Salt
1/8 ts Ground nutmeg
1 c Milk
ASSEMBLY INGREDIENTS
1 tb Butter; softened
1 lb Fresh mozzarella
1/2 c Parmigiana Reggiano cheese;
-grated
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 mixtrue through the feed tube. Dough should form a ball.
If it isi too sticky, add more flour; if it is too dry, add more water. On
lightly floured surface, knead dough a few minutes or until smooth. Wrap
with plastic wrap; refrigerate 1 hour or overnight.
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; saute, stirring constantly, until tender but not
browned. Stir in chopped mushrooms ,tomato puree, 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 lasanga or cover sauce and refrigerate overnight.
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 overnight.
About 2 hours before serving or day before (if baking ahead and reheating),
in 6-quart saucepot, heat 3 inches water to boiling. Divid pasta dough into
5 pieces. On lightly floured board, roll out 1 dough piece to fit 3
1/2-quart (3-inch deep) redware or 13- by 9-inch 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 375°F. Assemble lasagna: Rub softened butter over bottom of
baking dish. Top with 1/2 of mushroom sauce, 1 sheet pasta, 1/2 or white
sauce, 1 sheet pasta, 1/2 cheeses, and 1 sheet pasta; repeat, ending with
the cheeses. Bake 45 minutes or until the top is golden brown. Check after
30 minutes and cover top with aluminum foil if it browning too quickly.
If baking a day ahead, cool lasagna completely, cover tightly, and
refrigerate. To reheat, heat oven, to 350°F. Cover top of lasagna tightly
with aluminum foil and bake 1 1/2 to 1 3/4 hours or until center is hot. To
serve, cut into 12 pasta-course or 8 main-dish servings.
NOTES : There are several convenient ways to make this vegetarian pasta
dish ahead. One is to prepare and refrigerate the components a day ahead
and assemble and bake the lasagna about 2 hours before serving it. Another
calls for preparing, assembling, and baking the dish a day ahead and then
reheating it before serving.
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