| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive05 |
9 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; minced |
| 2 |
oz |
Prosciutto di Parma; finely chopped |
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Finely-chopped parsley |
| 1 |
lb |
Assorted wild and exotic mushrooms |
|
|
(chantrelles; oysters, shiitake, lobster) |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Chopped basil |
| 1 |
tb |
Chopped fresh oregano |
| 2/3 |
c |
Dry white wine |
| 1 1/2 |
lb |
Canned crushed tomatoes -; (to 2 lbs) |
| 16 |
oz |
Fresh Ricotta cheese |
| 1 |
lg |
Egg |
| 1/2 |
lb |
Grated Parmigiano-Reggiano cheese |
| 1/2 |
lb |
Grated Mozzarella cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
lb |
Assorted potatoes; peeled, and |
|
|
Sliced thin lengthwise |
|
|
(potatoes; such as Idaho, new potatoes, |
|
|
Sweet potatoes etc.) |
| 1/2 |
c |
Heavy cream; plus |
| 1/4 |
c |
Milk |
|
|
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 mushrooms 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. Season the potatoes 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 potatoes on top of the sauce. Spread
the cheese over the potatoes. 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 40 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: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-17-1998
Recipe by: Emeril Lagasse
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