Potato And Mushroom Lasagna
Instructions:
- 2 Tablespoon Olive oil
- 1 Large Onion; minced
- 2 Ounce Prosciutto di Parma; finely chopped
- 2 Tablespoon Minced shallots
- 1/2 Cup Finely−chopped parsley
- 1 Pound Assorted wild and exotic mushrooms (chantrelles; oysters, shiitake, lobster)
- 2 Tablespoon Minced garlic
- 2 Tablespoon Chopped basil
- 1 Tablespoon Chopped fresh oregano
- 2/3 Cup Dry white wine
- 1−1/2 Pound Canned crushed tomatoes −; (to 2 lbs)
- 16 Ounce Fresh Ricotta cheese
- 1 Large Egg
- 1/2 Pound Grated Parmigiano−Reggiano cheese
- 1/2 Pound Grated Mozzarella cheese
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Pound Assorted potatoes; peeled, and
- Sliced thin lengthwise (potatoes; such as Idaho, new potatoes, Sweet potatoes etc.)
- 1/2 Cup Heavy cream; plus
- 1/4 Cup Milk
- Fried basil leaves
- 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.