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Lasagne with Mixed Mushrooms, Béchamel & Pesto
Cummulative Rating
N/A
Servings
Makes 8 servings
Difficulty
Medium |
Ingredients
For the Béchamel Sauce:
3 Tablespoons unsalted butter
2 Tablespoons gf flour
3 cups hot milk
1 garlic clove, peeled & smashed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Pesto:
4 large garlic cloves, minced
Kosher salt
2 cups loosely packed fresh basil leaves and flowers
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
For the Mushroom-Tomato Sauce:
2 cups boiling water
1 oz. dried mixed mushrooms (chanterelles, porcini, etc.)
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
2 14.5 oz. cans diced tomatoes
Pinch of sugar
2 Tablespoons fresh basil, chopped
Salt and freshly ground black pepper
For Lasagne:
12 lasagne noodles (not no-boil)
2-1/4 cups Parmigiano-Reggiano cheese, grated
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Directions
Make the Béchamel sauce: Heat the butter in a 2 quart saucepan over medium low heat. When the butter has melted add the flour and cook the "roux" over low heat, whisking constantly, for about 3 minutes. Add the hot milk in a fast stream, whisking vigorously. Add the garlic to the pan. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove the garlic clove and season to taste with salt and freshly ground black pepper. Set aside.
Make the Pesto:
Grind the minced garlic, salt, basil and pine nuts into a paste in a food processor. With the machine on, gradually add the oil in a steady stream and process to a paste. Adjust the seasoning with salt to taste. Set aside.
Make the Mushroom-Tomato sauce:
Pour 2 cups of boiling water over the dried mixed mushrooms. Let stand until softened, about 20 minutes. Lift out the mushrooms, squeezing excess liquid back into the bowl. Rinse the mushrooms to remove any residual grit. Pour the soaking liquid through a fine mesh sieve to remove any sediment. Reserve the soaking liquid. Chop the mushrooms.
In a large deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions; cook until softened, stirring occasionally, about 4-5 minutes. Add the tomatoes with their juice, a pinch of sugar, mushrooms, reserved soaking liquid and 1 tablespoon basil. Simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly, about 25-30 minutes. Season to taste with salt and freshly ground black pepper.
Assemble the lasagne:
Cook the noodles in a large stock pot of boiling, salted water for 8 minutes. (The noodles should be close to being done but not quite.) Drain and transfer to a bowl of cold water.
Preheat the oven to 425°F. Butter a 13x9-inch baking dish.
Spread 1 cup of béchamel sauce on the bottom of the prepared baking dish. Drain 3 lasagne noodles on paper towels and arrange over the béchamel sauce in a single layer. Spoon 1/3 the pesto over the noodles. Spoon 1/3 of the mushroom-tomato sauce on top of the noodles in an even layer. Sprinkle with 1/2 cup of the cheese. Repeat layering of pasta, pesto, mushroom-tomato sauce, and cheese twice, then cover with the remaining 3 lasagne noodles. Spread remaining béchamel sauce on top and sprinkle with the remaining 3/4 cup parmesan cheese.
Bake, uncovered, until lasagne is bubbling and the top is lightly browned, about 30 minutes. Let stand at room temperature for at least 15-20 minutes before serving. |
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Tips
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We used Tinkyada’s gf lasagne noodles in this recipe. To purchase this product please click the link below in our Recommended Tools section. |
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