It starts perfectly with creamy, nutty béchamel, simply seasoned, golden brown mushrooms, and lots of cheese.
We love this. Its ready in about 2 hours, and you’ll have an easy, delicious meal fit for a family-style Sunday Dinner.
INGREDIENTS
500 g Fresh lasagne sheets
3 tablespoons extra-virgin olive oil
10 g Dried Porcini mushrooms
500 g mushrooms, sliced
1 ½ teaspoon kosher salt
2 large shallots, finely diced
4 garlic cloves, grated
6 tablespoons unsalted butter
4 tablespoons flour
950 ml whole milk
¼ teaspoon nutmeg
¼ teaspoon freshly cracked black
pepper, plus more for serving
120 ml crème fraiche
120 g finely grated Parmesan, plus
more for serving
400 g grated mozzarella
200 g whole-milk ricotta cheese
Fresh parsley, for serving
METHOD
Preheat the oven to 200°C with a rack in the centre position. Line a rimmed sheet pan with foil.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is glistening, add the mushrooms and ½ teaspoon of the salt. Cook,
undisturbed, until beginning to brown, 3-4 minutes. Continue cooking, stirring often, until mushrooms are golden brown, 4-5 more minutes. Transfer to a plate.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallots and cook, stirring often, until softened, about 3 minutes. Add the
garlic and cook, stirring, until fragrant, about 1 minute more.
Stir in the butter. Once melted, sprinkle in the flour and cook, stirring often, until the flour is absorbed, about 2 minutes. Slowly whisk in the milk until fully incorporated.
Stir in the nutmeg and pepper and cook until the sauce has thickened, about 4 more minutes. Stir in the crème
fraiche and Parmesan until fully combined.
Spread 60g of the sauce out in a 23 cm x 33 cm baking dish. Add an even layer of lasagne, then top with ⅓ of the remaining sauce. Add ⅓ of the ricotta and spread out in an even layer. Sprinkle with 100 g of the grated mozzarella. Top with ⅓ of the mushrooms. Repeat with the remaining lasagne, sauce, ricotta, mozzarella, and mushrooms.
Cover the baking dish loosely with aluminium foil and place on the prepared sheet. Bake for 30 minutes, then remove the foil and bake, uncovered, for another 15 minutes, or until bubbling and lightly browned.
Remove the lasagne from the oven and let cool for at least 5 minutes before serving.
Top with pepper, Parmesan cheese and parsley.
Original Recipe Themodernproper
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