Mushroom lasagne
Instructions:
- Preheat the oven to 350 F. Cover the porcini with the lukewarm water and leave to soak for 5 minutes. Drain in a sieve set over a bowl, squeezing the mushrooms to remove all the liquid; reserve the liquid.
- Melt the butter in a large heavy-based saucepan. When foaming add the thyme, porcini and fresh mushrooms. Cook for 4 minutes, or until the mushrooms have softened and exuded some of their liquid, stirring occasionally. Off the heat, stir in the tarragon, parsley and some salt and pepper. Transfer to a bowl and set aside.
- Use the same pan to make a béchamel. Put the butter and shallot in the pan and cook on medium heat for about a minute. Add the flour and continue cooking, stirring constantly, for 2 minutes; the mix will turn into a paste but shouldn’t color much.
- Gradually whisk in the milk and porcini soaking liquid, leaving any grit in the bowl. Add 1/2 teaspoon salt and continue whisking until boiling. Simmer on low heat, stirring constantly, for about 10 minutes, or until the sauce is thickish. Remove from the heat.
- In a small bowl mix together the ricotta and egg, then fold in 3 tablespoons of the béchamel and the feta. Add the Gruyère to the remaining béchamel in the pan and stir well to get your main sauce.
- Pour boiling water over the lasagne noodles (do this a few at a time so they don’t stick together) and soak for 2 minutes; remove and dry them on a tea towel.
- To assemble the lasagne, pour one-fifth of the sauce over the bottom of an ovenproof dish that is about 10 x 14 inches. Cover with lasagne noodles. Spread one-quarter of the ricotta mix on top, scatter over one-quarter of the mushrooms and sprinkle with one-quarter of the fontina. Make three more layers in the same way, then finish with a layer of pasta covered with sauce.
- Sprinkle the Parmesan on top and cover loosely with foil (don’t lay it directly on the surface of the lasagne). Bake for 40 minutes, or until the sauce is bubbling around the sides. Lift off the foil and bake for a further 10 minutes, or until the top turns golden. Remove from the oven and leave to rest for 10 minutes before serving.