Friday, November 2, 2007

Triple Threat Lasagne

Under Construction

Ingredients for the Bechamel Sauce:
4 oz. butter
1/4C flour
3 1/2C whole milk (or 3C skim milk, 1/2C cream)
freshly ground nutmeg

Ingredients for the Mushroom Ragu:
4C finely diced crimini mushrooms
1C finely diced porcini (frozen)
1 large shallot
2T extra virgin olive oil
1/2 cube butter
salt & pepper
1/2C porcini water if available

Ingredients for the Spinach Filling
1 pound fresh ricotta cheese
12 oz. fresh spinach leaves
1 extra large egg
2/3C freshly grated parmigiano
salt & pepper to taste
freshly grated nutmeg to taste (1/4t)

Additional Ingredients:
1C meat sauce (see 1st Things 1st Meat Sauce)
1lb very thin lasagne sheets
2 1/2C grated parmigiano

Construction of the Lasagne:
Cook the lasagna sheets 3 at a time until they're pliable, then drain on a dishcloth and layer over meat sauce in the bottom of the casserole dish. Thinly layer more meat sauce over the lasagna sheets, then sprinkle with freshly grated parmigiano. Add another layer of pasta, then a thin layer of the mushroom ragu and more parmigiano. Continue by layering more pasta and then covering it with a thin layer of the spinach filling. To that add a thin layer of bechamel sauce and finally a sprinkling of grated parmigiano.

If your pan is deep enough you should repeat this pattern of layering ingredients until you have 3 layers of each main ingredient and 9 layers of pasta. The top layer should be covered with bechamel and parmigiano. Bake this in a 375 degree oven for 30 minutes tented with tinfoil, then uncover and bake an additional 5 minutes until the top browns slightly.

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