Name: B And C Lasagna of Wild And Exotic Mushrooms
Ingredients: 2 tb Olive oil; 1 lg Onion; minced; 2 oz Prosciutto di Parma; finely chopped; 2 tb Minced shallots; 2 tb Minced garlic; 1/2 c Finely-chopped parsley; 1 lb Assorted wild and exotic mushrooms; (such as Chanterelles; Oysters, Shiitake; ; Lobster, etc.); 2 tb Chopped basil; 1 tb Chopped fresh oregano; 2/3 c Dry white wine; 1 1/2 lb Canned crushed tomatoes; to 2 pounds; 2 c Fresh Ricotta cheese; 1 Egg; 2 c Grated Parmigiano-Reggiano cheese; plus; 2 tb Grated Parmigiano-Reggiano cheese; for garnish; 1/2 c Grated Mozzarella cheese; Salt; to taste; Freshly-ground black pepper; to taste; 1 lb Fresh pasta sheets cut in lasagna strips; blanched, and; ; tossed in olive oil; 1/2 c Heavy cream; plus; 1/4 c Milk; 8 Fried basil leaves

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Essnce01	9	servings

INGREDIENTS

2	tb	Olive oil
1	lg	Onion; minced
2	oz	Prosciutto di Parma; finely chopped
2	tb	Minced shallots
2	tb	Minced garlic
1/2	c	Finely-chopped parsley
1	lb	Assorted wild and exotic mushrooms
		(such as Chanterelles; Oysters, Shiitake
		; Lobster, etc.)
2	tb	Chopped basil
1	tb	Chopped fresh oregano
2/3	c	Dry white wine
1 1/2	lb	Canned crushed tomatoes; to 2 pounds
2	c	Fresh Ricotta cheese
1		Egg
2	c	Grated Parmigiano-Reggiano cheese; plus
2	tb	Grated Parmigiano-Reggiano cheese; for garnish
1/2	c	Grated Mozzarella cheese
		Salt; to taste
		Freshly-ground black pepper; to taste
1	lb	Fresh pasta sheets cut in lasagna strips; blanched, and
		; tossed in olive oil
1/2	c	Heavy cream; plus
1/4	c	Milk
8		Fried basil leaves

INSTRUCTIONS

Preheat the oven to 350 degrees. 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 mushroom mixture
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. 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 pasta on top of the sauce. Spread the
cheese over the pasta. 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
30 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. This recipe yields 9 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2376 broadcast 10-08-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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