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porcini mushrooms milk unsalted butter fresh spinach leaves salt freshly ground black pepper extra-virgin olive oil yellow onion garlic mushrooms flour Pasta Gruyere Blanc Parmesan cheese
Viewed: 22 - Published at: a year agoIngredients
- 2 tablespoons dried porcini mushrooms
- 3 cups milk (whole or low fat)
- 3 tablespoons plus 1 teaspoon unsalted butter
- 4 cups fresh spinach leaves
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups chopped yellow onion
- 4 garlic cloves, chopped
- 6 cups sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 pound fresh pasta sheets or fried lasagna noodles
- 8 ounces gruyere or comte cheese, grated
- 6 ounces fromage blanc
- 1 ounce Parmesan cheese, grated
Method
- Wrap the dried porcinis in cheesecloth tied with string.
- Heat the milk in a medium saucepan over medium-high heat until small bubbles form.
- Take off the heat and place the porcini in the milk.
- Let it steep for 1 hour at room temperature.
- Meanwhile, melt the 1 teaspoon butter in a large skillet over medium-high heat.
- Add the spinach, salt and a few grinds of black pepper and decrease the heat to medium.
- Cook, tossing now and then, until the spinach has shrunk by half but is still green, about 3 minutes.
- Transfer the spinach to a bowl to cool.
- Wipe out the pan.
- Heat the olive oil and 1 tablespoon butter in the skillet over medium heat.
- When the butter is melted, add the onion and garlic to the pan.
- Saute, stirring just until the onion softens; add the fresh mushrooms.
- Cook until the mushrooms begin to show some brown, about 10 minutes over medium heat.
- Take the pan off the heat and set it aside.
- After 1 hour, squeeze as much milk out of the porcinis as you can into a bowl.
- Empty the mushrooms into another bowl and discard the cheesecloth.
- Using the porcini-steeped milk, the remaining 2 tablespoons butter and the flour, make a bechamel (see separate instructions).
- Preheat the oven to 400F.
- Bring a large pot of water to a boil over medium-high heat for the pasta.
- Butter a lasagna pan or deep baking dish.
- Cook the pasta and divide the mushrooms into three equal portions and the spinach into two equal portions, and have all the cheeses and bechamel ready for layering.
- For the bottom layer, arrange the pasta starting at the pans center and let the bottom half of each pasta sheet drape over the pans sides.
- Sprinkle one-third of the mushrooms over the bottom pasta layer.
- Sprinkle lightly with one-third of the Gruyere.
- Add another pasta layer.
- Add bechamel sauce, smoothing it over the pasta.
- Arrange half the spinach on the pasta and top with half the fromage blanc, dropping small spoonfuls on top of the spinach.
- Add another neat layer of pasta.
- Repeat with another mushroom and Gruyere layer, more pasta and another bechamel, spinach, and fromage blanc layer.
- After the final mushroom layer, fold over the pasta edges that have hung over the pan sides all this time.
- Give the top a final light layer of bechamel, smoothing it evenly over the pasta, sprinkle with Parmesan, and cover the top with aluminum foil.
- Bake for 20 minutes, then remove the foil and decrease the oven temperature to 350F.
- Cook until the cheese on top is bubbly and starting to brown, another 15 to 20 minutes.
- Take the lasagna out of the oven and let it cool for at least 15 minutes before serving.