3 ounces porcini mushrooms
1 cup boiling water
3 pounds Portobello mushrooms
2 Tablespoons extra-virgin olive oil
2 Tablespoons butter
2 Tablespoons dry Sherry
1 teaspoon kosher salt
2 teaspoons fresh thyme leaves
7 1/2 cups whole milk
3 sticks unsalted butter
1 cup all-purpose flour
2 Tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons nutmeg
2 teaspoons lemon juice
2 pounds dried lasagna noodles
2 cups Parmigiano-Reggiano
Preheat the oven to 375°F.
Rehydrate Porcini: Soak porcini mushrooms in boiling water until softened, about 15 minutes. Strain mushrooms into a bowl reserving the liquid. Squeeze any excess liquid from the mushrooms into a strainer and then rinse the mushrooms well to remove any grit. Chop and set aside.
Sauté Mushrooms: Separate the Portobello mushrooms from the caps and discard the stems. Slice the caps ¼ inch thick and then dices into ½ inch pieces. Heat 2 Tablespoons olive oil and 2 Tablespoons butter in a large sauté pan. Add the diced portabellas and the chopped porcini. Cook over medium heat for about 5 minutes, until tender and the mushrooms have released their juices. Add sherry and cook 1 more minute. Sprinkle with salt and add thyme. Set aside.
Béchamel Sauce: Bring milk and ½ cup of reserved and strained mushroom cooking liquid to a boil. Set aside. In a separate saucepan, melt the 3 sticks of butter. Add the flour and cook over moderate heat for about 3-5 minutes, until the flour smells nutty. Add the milk mixture, and 2 Tablespoons of kosher salt, pepper and nutmeg. Cook over medium-low heat, stirring with a spoon or whisk until thick. Add the lemon juice. Set aside off the heat.
Cook Noodles: Bring a large pot of water to boil with 2 Tablespoons kosher salt and a splash of oil. Add the lasagna noodles and cook for 10 minute, stirring occasionally. Drain and set aside.
Assemble: To assemble, butter a 9x17 inch roasting or baking pan. Spread some of the sauce in the bottom of the pan. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, then ½ cup of the grated Parmesan cheese. Repeat 2 more times, layering the noodles, sauce, mushrooms, and Parmesan. Top the final layer of noodles with the sauce and sprinkle with the remaining Parmesan.
Bake: Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Recipe created by Parties That Cook®