Who doesn't love lasagna? Creamy layers sandwiched between layers of pasta? This twist on the traditional lasagna (original recipe from Food & Wine) was not only delicious, it was meat-free. Nick adores meat, and so making a meat free meal is pretty rare. This lasagna, though, is a keeper. We'll definitely be making this one again!
Ingredients:
2.5 tbsp butter
1/8 c flour
1 1/2 c. heated milk or cream
3 cloves garlic, 2 finely chopped, 1smashed
pinch of nutmeg
6 lasagna noodles (we used no-boil to save a step)
1 large onions, diced
2 lb whole portobello mushrooms, sliced
1 bunch basil, diced
1/2 c. heavy cream
1/2 c. Pecorino Romano, grated
salt and pepper
Melt 1.5 tbsp butter in a pan over medium-low heat. Whisk in the flour and incorporate into the butter, creating a rue. Add the cream to the rue and stir so that there are no lumps and the milk/cream is thoroughly incorporated into the mixture. Throw in the crushed garlic clove and nutmeg and simmer, stirring. Once it has thickened, turn off the heat and set aside. Salt and pepper to taste. In another pan (I recommend one that's deep), saute the onions and garlic in the remaining butter. Once the onions are clear, about 5 minutes, add the mushrooms and saute until tender. In a food processor, mix the cream and basil. Mix half of the cream mixture into the mushroom and onions and set aside the other half.
In a greased 9" x 9" baking dish, layer the bottom with the cream garlic sauce. Add a layer of lasagna noodles and top with the mushroom mixture. Add another layer of noodles and mushrooms and continue until the mushrooms are used up (I think we had 2 layers). Place noodles on top of the last mushroom layer. Mix the remaining cream garlic sauce with the basil cream and half the pecorino. Pour on top of the noodles. Top with the remaining cheese and bake in a 450 F oven for 45 minutes. Let rest before serving for 10 minutes.
Ingredients:
2.5 tbsp butter
1/8 c flour
1 1/2 c. heated milk or cream
3 cloves garlic, 2 finely chopped, 1smashed
pinch of nutmeg
6 lasagna noodles (we used no-boil to save a step)
1 large onions, diced
2 lb whole portobello mushrooms, sliced
1 bunch basil, diced
1/2 c. heavy cream
1/2 c. Pecorino Romano, grated
salt and pepper
Melt 1.5 tbsp butter in a pan over medium-low heat. Whisk in the flour and incorporate into the butter, creating a rue. Add the cream to the rue and stir so that there are no lumps and the milk/cream is thoroughly incorporated into the mixture. Throw in the crushed garlic clove and nutmeg and simmer, stirring. Once it has thickened, turn off the heat and set aside. Salt and pepper to taste. In another pan (I recommend one that's deep), saute the onions and garlic in the remaining butter. Once the onions are clear, about 5 minutes, add the mushrooms and saute until tender. In a food processor, mix the cream and basil. Mix half of the cream mixture into the mushroom and onions and set aside the other half.
In a greased 9" x 9" baking dish, layer the bottom with the cream garlic sauce. Add a layer of lasagna noodles and top with the mushroom mixture. Add another layer of noodles and mushrooms and continue until the mushrooms are used up (I think we had 2 layers). Place noodles on top of the last mushroom layer. Mix the remaining cream garlic sauce with the basil cream and half the pecorino. Pour on top of the noodles. Top with the remaining cheese and bake in a 450 F oven for 45 minutes. Let rest before serving for 10 minutes.
YUM!!! Out of all the links you brought over to the Italian fest this is my favorite! I have to try it! This weekend I'm having a Mardi Gras Party, come on by! :-)
ReplyDelete