Three Mushroom Lasagna Recipe

Summary

CourseMethod
VegetarianMain Ingredient

Ingredients

 Dried porcini mushrooms1⁄2 Ounce (1/2 Cup)
 Mushrooms1 Pound (Common Variety)
 Chanterelle mushrooms/Additional common mushrooms1⁄2 Pound
 Chopped onions2 1⁄2 Cup (40 tbs)
 Minced garlic1 Tablespoon, minced
 Butter/Margarine3 Tablespoon
 Dry white wine3⁄4 Cup (12 tbs)
 Roasted red peppers8 Ounce, drained and coarsely chopped (1 Jar)
 Lasagna8 Ounce (1 Package)
 All purpose flour1⁄3 Cup (5.33 tbs)
 Ground nutmeg1⁄4 Teaspoon
 Fat free chicken broth1 1⁄2 Cup (24 tbs)
 Low fat milk1 Cup (16 tbs)
 Shredded parmesan cheese3⁄4 Pound (3 1/2 Cups)

Nutrition Facts

Serving size: Complete recipe

Calories 3422 Calories from Fat 1255

% Daily Value*

Total Fat 142 g219%

Saturated Fat 83 g415%

Trans Fat 0 g

Cholesterol 400.8 mg

Sodium 7125.9 mg296.9%

Total Carbohydrates 305 g101.5%

Dietary Fiber 29.7 g118.7%

Sugars 54.7 g

Protein 200 g400.1%

Vitamin A 239.8% Vitamin C 300.9%

Calcium 426.1% Iron 115.9%

*Based on a 2000 Calorie diet

Directions

1. In a small bowl, combine porcini and 3/4 cup hot water; let stand until mushrooms are soft, 15 to 20 minutes. Squeeze porcini gently in water to release grit, then lift out and squeeze dry; reserve liquid. Chop porcini.
2. Meanwhile, rinse and drain common and chanterelle mushrooms; trim and discard discolored stem ends, spots, and debris. Chop 1/2 the common mushrooms. Slice remaining common and the chanterelle mushrooms 1/3 inch thick.
3. In a 5- to 6-quart pan over high heat, frequently stir porcini, common, and chanterelle mushrooms with 1 1/2 cups onions, garlic, and 1 tablespoon butter until liquid evaporates and mushrooms are well browned, about 15 minutes.
4. Carefully pour most of the porcini soaking liquid into pan, discarding remainder with sediment. Stir in wine and red peppers. Boil mushroom mixture over high heat, stirring occasionally, until reduced to 4 cups, 2 to 5 minutes.
5. Meanwhile, in a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add lasagna and stir occasionally until tender to bite, 10 to 15 minutes. Drain and immerse in cold water until cool, about 2 minutes; drain again.
6. In the same pan over medium-high heat, combine remaining butter and onions; stir often until onions are limp, 5 to 8 minutes. Add flour and nutmeg and stir for 1 minute. Whisk in broth and milk. Stir until boiling. Remove from heat and stir in 2 cups cheese.
7. In a 9- by 13-inch pan, layer 1/3 of the cheese sauce, 1/3 of the noodles, and 1/2 the mushroom mixture. Repeat layers, then top with remaining noodles and cheese sauce. Sprinkle with remaining parmesan.
8. Bake in a 375° oven until hot in the center (cut to test), 30 to 35 minutes.
9- Let cool about 10 minutes. Cut portions and lift out with a wide spatula.
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