Wild Mushroom Lasagna 1 pound lasagna noodles 2 tablespoons olive oil 2 shallots, minced 2 garlic cloves, minced 2 large onions, chopped 1 pound mushrooms (cremini, porti, shiitake or a combination), sliced salt to taste freshly ground black pepper 2 sprigs fresh thyme, or 1/2 teaspoon dried 2 cups low-fat ricotta cheese 1 egg pinch of nutmeg 3 cups basic tomato sauce or spaghetti sauce, homemade, jarred or canned 1 cup shredded low-fat mozzarella cheese 1/2 cup breadcrumbs (I use Italian seasoned) 4 tablespoons freshly grated Parmesan cheese
1. Bring a large pot of well-salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels. 2. Heat the olive oil in a large akillet over medium-high heat. Add the shallots, onions, garlic and mushrooms. Season with salt, pepper and thyme and cook until the mushrooms are browned on the edges. Set the mushroom-onion mixture aside in a strainer to allow the excess liquid to drain. Remove and discard the thyme sprigs. 3. In a medium bowl, mix the mushroom-onion mixture with the mozzarella cheese. In a separate bowl, mix the ricotta cheese, egg, salt, pepper and nutmeg together. 4. Preheat the oven to 325°F. 5. Cover the bottom of a large baking dish (at least 2 inches deep) with a thin coat of tomato sauce. Line the dish with a single layer of lasagna noodles. 6. Spread 1/3 of the ricotta mixture over the noodles. Cover the ricotta with 1/3 of the mushroom-onion mixture, sprinkle with a few tablespoons of breadcrumbs and add another layer of noodles. Continue layering the ricotta, mushroom-onion mixture, breadcrumbs and noodles two more times. Pour the remaining tomato sauce over the last layer of noodles. 7. Cover with foil and bake for 35 to 45 minutes. Remove the foil, sprinkle the Parmesan over the top and continue to bake until the lasagna is brown and bubbly around the edges of the dish, about 5 minutes more. Let stand for at least 15 minutes before cutting into squares and serving. (This can be baked in advance, stored in the refrigerator for up to 2 days and reheated before serving.) Ever need a meatless recipe? Come and see us. http://groups.yahoo.com/group/vegetarian_group/ Want it hot and splicy? http://groups.yahoo.com/group/gourmet-garden-of-spicy-vegetarin-eatin/ ____________________________________________________________________________________ Do you Yahoo!? Everyone is raving about the all-new Yahoo! Mail beta. http://new.mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
