You may also like
Categories:
olive oil onion Parma shallots parsley mushrooms garlic basil fresh oregano white wine tomatoes Ricotta cheese egg cheese Mozzarella cheese salt potatoes heavy cream basil
Viewed: 25 - Published at: a year agoIngredients
- 2 tablespoons olive oil
- 1 large onion, minced
- 2 ounces Prosciutto di Parma, finely chopped
- 2 tablespoons minced shallots
- 1/2 cup finely chopped parsley
- 1 pound assorted wild and exotic mushrooms (chantrelles, oysters, shiitaki, lobster, etc.
- 2 tablespoons minced garlic
- 2 tablespoons chopped basil
- 1 tablespoon chopped fresh oregano
- 2/3 cup dry white wine
- 1 1/2 to 2 pounds canned crushed tomatoes
- 2 cups (16 ounces) Fresh Ricotta cheese
- 1 egg
- 1/2 pound grated Parmigiano-Reggiano cheese
- 1/2 pound grated Mozzarella cheese
- Salt and pepper
- 2 pounds assorted potatoes (such as Idaho potatoes, new potatoes, sweet potatoes etc.) peeled and thinly sliced lengthwise
- 1/2 cup heavy cream plus 1/4 cup milk
- Fried basil leaves
Method
- 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.
