homecook
New member
Ingredients:
1/2 oz. dried Porcini mushrooms, soaked, drained and liquid reserved
8-10 Portobello mushrooms, sliced about 1/4" thick
Olive oil
2 medium onions, chopped
8 oz. container button mushrooms, chopped
3 cloves garlic, minced
1/2 cup Vermouth or white wine
3 T butter
3 T flour
3 cups milk or cream
1/4 tsp. nutmeg
1/4 cup parsley, minced
1/4 cup basil
2 cups Fontina cheese, shredded
1 cup Parmesan cheese, shredded
9 lasagna noodles
lemon zest from one whole lemon
Preparation:
Boil the lasagna noodles til al dente. Set aside. Soak the Porcini mushrooms in hot water for about 5 minutes. Drain, straining the liquid. Chop mushrooms. Set aside.
Heat oven to 425F and spread sliced Portobellos on sheet pan. Drizzle with olive oil, salt and pepper. Toss and roast until all liquid is gone about 20-30 minutes. Set aside to cool.
Heat oil in skillet and add onions, salt and pepper until they're almost browned. Remove from pan and set aside.
Chop button mushrooms in food processor and add to hot skillet with a little oil. When all liquid has evaporated, add chopped Porcini mushrooms, garlic, salt and pepper. Add the Vermouth and stir occasionally until liquid is evaporated. Melt in the butter then add the flour stirring to make a roux. Add the mushroom liquid and scrape the bits from the pan. Add the nutmeg. Add milk and turn heat up high to thicken the mixture. It should be like heavy cream. Remove from heat and add the parsley and basil.
Mix both cheeses together in a bowl. Add the onions with the Portobellos in another bowl.
Coat 8x8 baking dish with butter. Add about 1 cup sauce mixture on bottom of dish. Lay down three lasagna noodles (you may have to cut to fit). Spread more sauce over top of noodles. Add 1/3 of the onion/Portobello mixture on top and then add 3/4 cup of cheese mixture. Repeat layering 3 times total. I criss-cross my noodles so it holds together better. Ladle the rest of the sauce over noodles and top with the rest of the cheese. Cover with aluminum foil and bake 25 minutes.
Turn oven to 500F, remove foil from lasagna and bake another 10 minutes or until cheese on top starts to brown.
When removed from oven, combine a couple tablespoons chopped parsley, basil and garlic with the lemon zest and sprinkle over the top.
Let sit for 15 minutes before cutting into it.
1/2 oz. dried Porcini mushrooms, soaked, drained and liquid reserved
8-10 Portobello mushrooms, sliced about 1/4" thick
Olive oil
2 medium onions, chopped
8 oz. container button mushrooms, chopped
3 cloves garlic, minced
1/2 cup Vermouth or white wine
3 T butter
3 T flour
3 cups milk or cream
1/4 tsp. nutmeg
1/4 cup parsley, minced
1/4 cup basil
2 cups Fontina cheese, shredded
1 cup Parmesan cheese, shredded
9 lasagna noodles
lemon zest from one whole lemon
Preparation:
Boil the lasagna noodles til al dente. Set aside. Soak the Porcini mushrooms in hot water for about 5 minutes. Drain, straining the liquid. Chop mushrooms. Set aside.
Heat oven to 425F and spread sliced Portobellos on sheet pan. Drizzle with olive oil, salt and pepper. Toss and roast until all liquid is gone about 20-30 minutes. Set aside to cool.
Heat oil in skillet and add onions, salt and pepper until they're almost browned. Remove from pan and set aside.
Chop button mushrooms in food processor and add to hot skillet with a little oil. When all liquid has evaporated, add chopped Porcini mushrooms, garlic, salt and pepper. Add the Vermouth and stir occasionally until liquid is evaporated. Melt in the butter then add the flour stirring to make a roux. Add the mushroom liquid and scrape the bits from the pan. Add the nutmeg. Add milk and turn heat up high to thicken the mixture. It should be like heavy cream. Remove from heat and add the parsley and basil.
Mix both cheeses together in a bowl. Add the onions with the Portobellos in another bowl.
Coat 8x8 baking dish with butter. Add about 1 cup sauce mixture on bottom of dish. Lay down three lasagna noodles (you may have to cut to fit). Spread more sauce over top of noodles. Add 1/3 of the onion/Portobello mixture on top and then add 3/4 cup of cheese mixture. Repeat layering 3 times total. I criss-cross my noodles so it holds together better. Ladle the rest of the sauce over noodles and top with the rest of the cheese. Cover with aluminum foil and bake 25 minutes.
Turn oven to 500F, remove foil from lasagna and bake another 10 minutes or until cheese on top starts to brown.
When removed from oven, combine a couple tablespoons chopped parsley, basil and garlic with the lemon zest and sprinkle over the top.
Let sit for 15 minutes before cutting into it.