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  • Potato And Mushroom Lasagna

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    Potato And Mushroom Lasagna
    Servings: 9
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 1 lrg Onion chopped
    • 2 ounce Prosciutto di Parma finely minced
    • 2 Tbsp. Chopped shallots
    • 1/2 c. Finely-minced parsley
    • 1 lb Assorted wild and exotic mushrooms
    •     (chantrelles, oysters, shiitake, lobster)
    • 2 Tbsp. Chopped garlic
    • 2 Tbsp. Minced basil
    • 1 Tbsp. Minced fresh oregano
    • 2/3 c. Dry white wine
    • 1 1/2 lb Canned crushed tomatoes - (to 2 lbs)
    • 16 ounce Fresh Ricotta cheese
    • 1 lrg Egg
    • 1/2 lb Grated Parmigiano-Reggiano cheese
    • 1/2 lb Grated Mozzarella cheese
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 2 lb Assorted potatoes peeled, and
    •     sliced thin lengthwise
    •     (potatoes, such as Idaho, new potatoes, sweet potatoes etc.)
    • 1/2 c. Heavy cream plus
    • 1/4 c. Lowfat milk
    •     Fried basil leaves

    Directions

    1. Preheat the oven to 350 degrees. Lightly oil a 13- by 9-inch rectangular baking dish.
    2. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the onions and prosciutto for about 4 min or possibly till the onions are wilted and slightly caramelized. Stir in the 1/2 c. parsley, shallots and mushrooms. Saute/fry for 10 min or possibly till the mushrooms are golden. 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 till the liquid forms a glaze, about 5 min. Scraping the sides occasionally to loosen any particles. Add in the wine and follow the same process. Add in the tomatoes and continue to cook for 10 min. Season with salt and pepper. Add in the mushroom mix to the sauce.
    3. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 c. grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. Season the potatoes with salt and pepper.
    4. 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 till 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 min covered and 10 to 15 min uncovered, or possibly till the lasagna is golden and set.
    5. Remove the lasagna from the oven and allow to rest for 10 min before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves.
    6. This recipe yields 9 servings.

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