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Potato And Mushroom Lasagna
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Tablespoon Olive oil
Large Onion; minced
Ounce Prosciutto di Parma; finely chopped
Tablespoon Minced shallots
/2 Cup Finely−chopped parsley
Pound Assorted wild and exotic mushrooms (chantrelles; oysters, shiitake, lobster)
Tablespoon Minced garlic
Tablespoon Chopped basil
Tablespoon Chopped fresh oregano
/3 Cup Dry white wine
−1/2 Pound Canned crushed tomatoes −; (to 2 lbs)
6 Ounce Fresh Ricotta cheese
Large Egg
/2 Pound Grated Parmigiano−Reggiano cheese
/2 Pound Grated Mozzarella cheese
Salt; to taste
Freshly−ground black pepper; to taste
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Pound Assorted potatoes; peeled, and
Sliced thin lengthwise (potatoes; such as Idaho, new potatoes, Sweet potatoes etc.)
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1
/2 Cup Heavy cream; plus
/4 Cup Milk
Fried basil leaves
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/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. Lightly oil a 13− by 9−inch rectangular
baking dish. In a large saute pan, heat the olive oil. When the oil is hot,
saute the onions and prosciutto for about 4 minutes or until the onions are
wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and
mushrooms. Saute for 10 minutes or until the mushrooms are golden brown.
Season with salt and pepper. Stir in the garlic, basil and oregano. Strain
the mushrooms and reserve the liquid. Place the liquid back into the pan and
reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides
occasionally to loosen any particles. Add the wine and follow the same
process. Add the tomatoes and continue to cook for 10 minutes. Season with
salt and pepper. Add the mushroom mixture to the sauce. In a mixing bowl,
combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated
Parmigiano−Reggiano cheese, and Mozzarella cheese. Season with salt and
pepper. Season the potatoes with salt and pepper. To assemble, spoon a small
amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan
cheese. Place a layer of the potatoes on top of the sauce. Spread the cheese
over the potatoes. Repeat layering until all the ingredients are used. Mix
the cream with any remaining cheese. Season with salt and pepper. Pour over
the top of the lasagna. Cover the lasagna. Bake for 40 minutes covered and
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0 to 15 minutes uncovered, or until the lasagna is golden brown and set.
Remove the lasagna from the oven and allow to rest for 10 minutes before
slicing. Place a portion of the lasagna in the center of the plate. Garnish
with grated cheese and fried basil leaves. This recipe yields 9 servings.
Potato And Mushroom Lasagna
490
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