Wild Mushroom Lasagne
A rich and savory lasagne featuring dried porcini mushrooms, homemade béchamel sauce, and a flavorful tomato sauce layered between traditional pasta noodles and topped with Parmigiano-Reggiano cheese.
Ingredients
- •3 tablespoons unsalted butter
- •2½ tablespoons all-purpose flour
- •3 cups whole milk
- •1 clove garlic
- •¾ teaspoon salt
- •⅛ teaspoon black pepper
- •2 cups water
- •1 ounce dried porcini mushrooms
- •1 cup onion
- •2 tablespoons extra-virgin olive oil
- •2 cans diced tomatoes
- •⅛ teaspoon sugar
- •2 tablespoons fresh basil
- •½ teaspoon salt
- •12 pieces lasagne noodles
- •5 ounces Parmigiano-Reggiano
Cooking Instructions
- 1.
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
15 min
- 2.
Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
20 min
- 3.
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
30 min
- 4.
Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
10 min
- 5.
Put oven rack in middle position and preheat oven to 425°F.
10 min
- 6.
Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
15 min
- 7.
Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.
45 min
