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| Carcioffi & Fungi Lasagna |
| Filling 3 tablespoons butter 1 pound mushrooms, sliced 4 garlic cloves, minced 16-ounce can artichoke hearts, drained and coarsely chopped 1 cup dry vermouth Béchamel sauce 4 1/2 tablespoons butter 4 1/2 tablespoons flour 4 1/2 cups whole milk 2 1/2 cups grated Parmesan cheese Ground nutmeg 1 package lasagna noodles 1 pound whole-milk mozzarella cheese, thinly sliced Method for filling Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper. Method for béchamel sauce Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg. Method for Lasagna Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. Can be prepared 1 day ahead. Cover with foil and refrigerate. Preheat oven to 350°F. Bake lasagna covered with foil 1 hour [or 1 hour 15 minutes if chilled]. Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer Let lasagna rest 15 minutes before slicing and serving. |