Need a Lasagna Recipe

[Guest guest]

Here's one. It has quite a lot of veggies in it and is

really good. Takes a lot of time to make but is worth

it. If you can't find dried porcini mushrooms or leeks

in your store, any dried mushrooms would do and onions

would sub for leeks. Or scallions, just quite a bit

more.

 

* Exported from MasterCook *

 

L.C. Wilmarth's Deepwater Grille Wild

Mushroom Lasagna

 

Recipe By : Suzy, BakeryShoppe 4211

Serving Size : 8 Preparation Time :0:00

Categories : Mushrooms Pasta

Restaurant

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

Marinara sauce (below)

Wild mushroom-leek mix (below)

2 pounds lasagna noodles -- cooked al

dente

1 pound fresh spinach -- washed,

dried,

roughly chopped, seasoned with

salt and pepper

2 pounds smoked mozzarella cheese --

shredded

1/2 pound Parmesan cheese -- shredded

Salt and pepper -- to taste

Marinara sauce:

1 medium yellow onion -- cut into 1/4 "

squares

1 small carrot -- cut into 1/4 "

squares

1 rib celery -- cut into 1/4 "

squares

1 tablespoon freshly garlic -- minced

1/2 teaspoon crushed red pepper

1 tablespoon extra-virgin olive oil

6 1/2 cups good-quality canned tomatoes

-- diced

3 1/4 cups good-quality tomato puree

1/2 cup basil pesto

1 tablespoon salt

1 tablespoon pepper

Wild mushroom-leek mix:

1/8 cup dried porcini mushrooms

4 leeks (white part only) --

well-washed

1 1/4 pounds cremini mushrooms -- cleaned

with damp

towel

1 1/4 pounds oyster mushrooms -- woody base

removed

1 1/4 pounds shiitake mushrooms -- stems

removed

3 tablespoons olive oil -- divided

1 tablespoon freshly garlic -- minced

1 tablespoon salt -- divided

1 tablespoon pepper -- divided

1 teaspoon thyme -- freshly chopped &

divided

1 teaspoon oregano -- freshly chopped &

divided

1 teaspoon parsley -- freshly chopped &

divided

 

For lasagna:

 

Make marinara sauce and wild mushroom-leek mix in

advance. They can be made the day before if desired.

 

When ready to assemble: Preheat oven to 350 degrees.

Coat 12-by-16-by-21/2-inch pan with vegetable oil

spray, then layer ingredients.

 

For first layer: Add 7 lasagna noodles, 3 1/2 cups

marinara sauce, half the spinach, a third of the

mozzarella cheese.

 

For second layer: Add another 7 lasagna noodles, all

the mushroom leek mixture, all the Parmesan cheese.

 

For third layer: Add another 7 lasagna noodles,

another 3 1/2 cups marinara sauce, the remaining

spinach, another third of the mozzarella.

 

For fourth layer: Add 7 lasagna noodles, remaining

marinara sauce and remaining mozzarella cheese. You

may have leftover noodles; save for another use.

 

Cover pan with foil and bake in preheated oven 1 hour.

Uncover and let rest 5 minutes before cutting and

serving.

 

Note: Leftovers freeze well. Wrap individual portions,

then freeze. To serve, thaw in refrigerator, then

reheat 1 to 2 minutes in the microwave on full power.

 

For the sauce:

 

In large saucepan over medium heat, add oil. Saute

onion, celery, carrot, garlic and crushed red pepper

10 minutes, stirring often.

 

Add diced tomatoes and tomato puree, mix well, reduce

heat to low and simmer 2 hours, stirring occasionally.

Transfer to container, add pesto, salt and pepper.

Refrigerate uncovered. After mixture has cooled

completely, puree in food processor, then return to

container, cover and refrigerate. Sauce can be made 2

to 3 days before making lasagna.

 

For the mushrooms:

 

Cover porcini mushrooms with water, cover and set

aside until soft.

 

Roughly chop leeks and fresh mushrooms. In large saute

pan, add 1 tablespoon of the oil. Add leeks and garlic

and saute 3 minutes. Season with some salt and pepper.

Remove from heat and transfer to large cookie sheet.

 

In same pan over medium-high heat, add another

tablespoon oil and add half the mushrooms. Saute until

they just start to release their liquid.

Season with some of the salt and pepper and half the

fresh herbs. Remove from heat and place on cookie

sheet with the leeks.

 

Repeat same process using remaining tablespoon oil,

mushrooms and herbs. Remove porcini mushrooms from

liquid and add to mushroom mixture in pan. Drain

soaking mixture through coffee filter, making sure to

leave sand and grit behind. Saute another 3 minutes.

Transfer last batch of mushrooms to same cookie sheet

and refrigerate. When cool, place in container and

mix well. Cover and refrigerate until ready to use.

 

 

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RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 1/23/04

 

 

 

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