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Old 03-12-2011, 03:51 AM   #157
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Re: Cooking Time

Mushroom instead of meat Lasagna I found. It was great.




Sauce:

5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups warm whole milk
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Pinch ground nutmeg
8 ounces thinly sliced prosciutto, coarsely chopped<- I used 3 ounces and it tasted fine. Not only is Prosciutto [where I live] expensive, but it has a decently strong flavor and can certainly hold it's own.
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more, as needed

Filling:

3 tablespoons olive oil
3 tablespoons unsalted butter, at room temperature
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more for seasoning
3 cloves garlic, minced
1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered <- I used Bella mushrooms [great flavor], shiitake annnnd I forget the other. they were just little white ones. Also, I did roughly 2 pounds.
1 1/2 tablespoons chopped fresh rosemary leaves <- Rosemary is very strong, so if you know your preference and have used i before, cook to taste. We have huge rosemary bushes int he backyard, so what I did was cut off a tiny bit of it and let it simmer whole, then pulled it out when I felt it added enough flavor.
1 1/2 tablespoons chopped fresh thyme leaves
9 spinach-flavored or plain lasagna noodles
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Olive oil, for drizzling

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.

Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 tablespoon salt and 2 teaspoons pepper.

Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 tablespoon salt and 2 teaspoons pepper.

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.

To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.


Enjoy =]

Edit- This is great if you're not a fan of ground beef or Ricotta, or are just not in the mood. I love them both, but not so much in my Lasagna. I'll be making this again soon, and will be substituting some of the milk with creme and will try different cheeses. I'll tell you how it turns out.

Also, if anyone wants a normal sauce, let me know and I'll post a really fast, very simple one I like to use.
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Last edited by Vanity; 03-12-2011 at 03:55 AM.
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