Potato And Mushroom Lasagna
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Potato And Mushroom Lasagna
  Potato    Lasagna    Mushrooms  
Last updated 6/12/2012 12:59:42 AM. Recipe ID 22699. Report a problem with this recipe.
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      Title: Potato and mushroom lasagna
 Categories: E.
      Yield: 4 Servings
 
      2 tb Olive oil
      1 lg Onion, minced
      2 oz Prosciutto di Parma, finely
           Chopped
      2 tb Minced shallots
    1/2 c  Finely chopped parsley
      1 lb Assorted wild and exotic
           Mushrooms (chantrelles,
           Oysters, shiitaki,
           Lobster, etc.
      2 tb Minced garlic
      2 tb Chopped basil
      1 tb Chopped fresh oregano
    2/3 c  Dry white wine
  1 1/2    To 2 pounds canned crushed
           Tomatoes
      2 c  (16 ounces) Fresh Ricotta
           Cheese
      1    Egg
    1/2 lb Grated Parmigiano-Reggiano
           Cheese
    1/2 lb Grated Mozzarella cheese
           Salt and pepper
      2 lb Assorted potatoes (such as
           Idaho potatoes, new potatoes
           Sweet
           Potatoes etc.) peeled and
           Thinly sliced
           Lengthwise
    1/2 c  Heavy cream plus 1/4 cup
           Milk
           Fried basil leaves
 
  Preheat the oven to 350 degrees F. 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 10 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.
  
  Yield: 9 servings
  




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Recipe ID 22699 (Apr 03, 2005)

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