Meaty Mushroom Lasagna

Meaty Mushroom Lasagna

From the files of Giada De Laurentiis.

Last evening I prepared dinner for friends just arriving for a six-week stay in San Diego. I have had this recipe "on my back-burner" but a pan of lasagna is too much to prepare for just two people. These occasions for cooking dishes with a larger yield are appreciated. Seconds are the compliment that the dish was enjoyed. A third serving is an indication to definitely prepare this dish again! This was a prepare again dish!

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Since the sauce in the recipe is a milk base, I do not recommend freezing left-overs. Have measured and prepared ingredients ready before starting the recipe as it does go together fairly fast.

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Ingredients:

Butter for greasing the baking dish

Sauce:

5 tablespoons unsalted butter

1/2 cup flour

4 cups warm whole milk

1 cup (4 ounces) shredded smoked mozzarella         cheese

1/2 cup (2 ounces) grated Parmesan cheese

Pinch ground nutmeg

8 ounces thinly sliced Prosciutto, coarsely chopped

1 1/2 teaspoon Kosher salt, plus extra as needed

2 teaspoons freshly ground black pepper, plus more as needed

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Filling:

3 tablespoons olive oil

3 tablespoons unsalted butter, at room temp

1 medium onion, chopped

1 1/2 teaspoon Kosher salt, plus extra as needed

2 teaspoons freshly ground black pepper, plus more for seasoning

3 cloves garlic minced

1 1/2 pounds assorted mushrooms quartered,

I used cremini, oyster, and maitaki

1 1/2 tablespoons chopped fresh rosemary leaves

1 1/2 tablespoons chopped fresh thyme leaves

9 lasagna noodles, plain or spinach

1 cup (4 ounces) shredded smoked mozzarella cheese

1/2 cup (2 ounces) grated Parmesan cheese

Olive oil for drizzling

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Directions:

Put rack in middle of over. Preheat the oven to 400 degrees. Butter a 9 x 13 x 2 inch baking dish, set aside.

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Sauce:

In a 2 quart sauce pan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 tablespoon salt and pepper.

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Filling:

In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper to taste. Cook stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 tablespoon salt and 2 teaspoons pepper.

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Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.

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To assemble the lasagna:

Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 lasagna noodles on top of sauce. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce, and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan cheese. Drizzle top with olive oil and bake until top is golden and filling is bubbling about 35 to 40 minutes. Remove from oven and cool for 5 minutes. Cut the lasagna into wedges and serve.