This is an amazing recipe from Yotam Ottolenghi's cookbook, Plenty
1. Preheat oven to 350. Cover the porcini with the lukewarm water and leave to soak for 5 minutes. Drain in a sieve set over a bowl, squeezing the mushrooms to remove all the liquid; reserve the liquid.
2. If using dried lasagna noodles, pour boiling water over the lasagne noodles, putting a little bit of olive oil in the water so the noodles do not stick together. After about 5 minutes, remove and dry them on a tea towel.
3. Melt the first 5 tablespoons in a large heavy-based saucepan. When foaming, add the thyme, porcini and fresh mushrooms. Cook for 4 minutes, or until the mushrooms have softened and exuded some of their liquid, stirring occasionally. Off the heat, stir in the tarragon, parsley and some salt and white pepper to taste. Transfer to a bowl and set aside.
4. Use the same pan to make a bechamel. Put the remaining 5 tablespoons of butter and shallot in the pan and cook on medium heat for about a minute. Add the flour and continue cooking, stirring constantly, for 2 minutes; the mix will turn into a paste but should not color mush. Gradually whisk in the milk and porcini soaking liquid, leaving any grit in the bowl. Add 1/2 teaspoon salt and continue whisking until boiling. Simmer on low heat, stirring constantly, for about 10 minutes, or until the sauce is thickish. Remove from the heat.
5. In a small bowl, mix together the ricotta and egg, then fold in 3 tablespoons of the bechamel and the feta. Add the Gruyere to the remaining bechamel in the pan and stir well to get your main sauce.
6. To assemble the lasagne, pour one-fifth of the sauce over the bottom of a ovenproof dish that is about 10 x 14 inches. Cover with a layer of lasagne noodles. Spread 1/4 of the ricotta mix on top, scatter over 1/4 of the mushrooms and sprinkle with 1/4 of the fontina (mozzarella). Make three more layers in the same order, then finish with a layer of pasta covered with the remaining sauce.
7. Sprinkle the Parmesan on top and cover loosely with foil (don't lay it directly on the surface of the lasagne). Bake for 40 minutes, or until the sauce is bubbling around the sides. Lift off the foil and bake for an additional 10 minutes, or until the top turns golden. Remove from the oven and leave to rest for 10 minutes before serving.
You can make a half recipe, using a 9 x 9 or 8 x 8 pan.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 739 | ||
Calories from Fat: 370 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 185.2mg | 57 % | |
Sodium 730.6mg | 25 % | |
Potassium 600.5mg | 16 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 55.5g | ||
Protein 35.2g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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