INGREDIENTS

INSTRUCTIONS

There are several ways to make this vegetarian pasta dish ahead. 1.
Prepare and refrigerate the components a day ahead and assemble and
bake the lasagna about 2 hours before serving it. 2. Prepare,  assemble
and bake the dish a day ahead and reheat before serving.  Several hours
or day before serving, prepare Fresh Pasta: In large  bowl or food
processor fitted with chopping blade, combine 2 1/4 cups  flour and the
salt. In 1-cup measuring cup, beat eggs, 2 tablespoons  water and the
oil until well mixed; stir into flour mixture. Or, with  food processor
blade whirling, add egg mixture through the feed tube.  Dough should
form a ball. If it is too sticky, add more flour; if it  is too dry,
add more water. On lightly floured surface, knead dough a  few minutes
of until smooth. Wrap with plastic wrap; refrigerate one  hour or over
night. Prepare Mushroom Sauce: In small bowl, combine  boiling water
and porcini; set aside 20 minutes. In 6-quart saucepot,  heat oil over
medium heat. Add carrot, celery and onion; sauté  stirring constantly,
until tender but not browned. Stir in chopped  mushrooms, tomato
purée, garlic and salt; heat to boiling over high  heat, stirring
constantly. Drain porcini, discarding liquid. Rinse  porcini and add to
mushroom-tomato mixture. Reduce heat to low and  cook mixture 45
minutes stirring occasionally. Cool to room  temperature and assemble
lasagna or cover sauce and refrigerate over  night. Prepare White
Sauce: In heavy 2-quart saucepan melt butter  over medium heat. Stir in
flour, salt and nutmeg; cook until bubbly.  Gradually stir in milk and
heat to boiling, stirring constantly. Cool  to room temperature and
assemble lasagna or cover and refrigerate  over night. About two hours
before serving or the day before (if  baking ahead and re-heating), in
6-quart saucepot heat 3" water to  boiling. Divide pasta dough into 5
pieces. On lightly floured board  roll out one dough piece to fit 3 1/2
quart (3" deep) glass baking  dish. Add pasta sheet to boiling water
being careful that it does not  fold over. Boil 3 minutes. With 2
slotted spoons, transfer pasta to  oiled colander on tray. Repeat with
remaining 4 pieces, separating  pasta sheets with pieces of aluminum
foil that have been oiled on  both sides. Heat oven to 375F. Assemble
lasagna: Rub softened butter  over bottom of baking dish. Top with 1/2
the mushroom sauce, 1 sheet  pasta, 1/2 the white sauce, 1 sheet pasta,
1/2 the cheeses and 1  sheet pasta. Repeat ending with the cheeses.
Bake 45 minutes or until  the top is golden brown. Check after 30
minutes. If top is browning  too quickly cover with foil. If baking a
day ahead, cool lasagna  completely, cover tightly and refrigerate. To
reheat heat oven to  350F. Cover top of lasagna tightly with foil and
bake 1 1/2 to 1 3/4  hours or until the center is hot. To serve, cut
into 12 pasta-course  or 8 main-dish servings.  Country Living January
1998, page 106.  Recipe by: Alan Tardi and Karen Bussen, Follonico,
NYC.  Posted to MC-Recipe Digest V1 #970 by Peg Baldassari
<Baldassari@compuserve.com> on Dec 22, 1997

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