| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Dutch |
March 1994 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Dried porcini mushrooms; (7/8-to 1-ounce) |
| 1 |
c |
Hot water |
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 12 |
oz |
Button mushrooms; sliced |
| 6 |
oz |
Fresh shiitake mushrooms; stemmed, sliced, up |
|
|
; to 8 |
| 4 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Chopped fresh rosemary or 2 teaspoons |
|
|
; dried |
| 1/8 |
ts |
Dried crush red pepper |
| 1/2 |
c |
Dry red wine |
| 1 |
cn |
Crushed tomatoes with added puree; (28-ounce) |
| 2 |
|
Containers ricotta cheese; (15-ounce) |
| 1/2 |
c |
Freshly grated Parmesan cheese; (about 1 1/2 ounces) |
| 1/3 |
c |
Purchased pesto sauce |
| 2 |
|
Eggs |
| 1 |
|
Egg yolk |
| 12 |
|
Lasagne noodles; (about) |
| 20 |
oz |
Soft mild goat cheese; (such as |
|
|
; Montrachet), |
|
|
; crumbled |
| 1 |
|
Tomato; seeded, chopped |
|
|
Fresh basil or rosemary |
INSTRUCTIONS
SAUCE
FILLING
For sauce:
Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour
1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms
from soaking liquid, squeezing excess liquid back into bowl; reserve
soaking liquid. Chop mushrooms, discarding any hard stems.
Heat oil in heavy Dutch oven over medium heat. Add onion and cook until
tender, stirring occasionally, about 8 minutes. Add porcini, button and
shiitake mushrooms and garlic. Saute until mushrooms begin to soften, about
5 minutes. Add rosemary and crushed red pepper and saute 30 seconds. Add
wine. Pour in reserved mushroom soaking liquid, leaving any sediment
behind. Increase heat to high and boil until liquid is reduced by half,
about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer
until sauce is thick, stirring occasionally, about 15 minutes. Season with
salt and pepper.
For filling:
Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with
salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1
day ahead. Cover separately and refrigerate.)
Cook noodles in pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain. Rinse under cold water to cool;
drain.
Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish.
Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of
filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese.
Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over
noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top
with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with
remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1
day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1
hour at room temperature before continuing.)
Preheat oven to 350F. Cover lasagne with foil and set on baking sheet. Bake
35 minutes. Uncover and continue baking until sauce bubbles and cheese
melts, about 35 minutes. Garnish with tomato and let stand 15 minutes.
Garnish with herbs and serve.
Serves 8.
Bon Appetit March 1994
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