When Paula told us that she was leaving our coastal hamlet for the brighter lights and busier streets up north, we were delighted by her courage and her energy to pack her bags and go. Yet, we worried that our friendship might be tested and negatively impacted by the miles between us. No worry - the relationship is as true as it's always been, and, perhaps, even stronger because we're forced to work a little harder to keep up with this enthusiastic lady who has set up camp so many miles away.
Paula recently advised us that she was going thru her recipes, tossing out ones that she'd never prepared and probably never would. Fortunately, the following recipe was not in that category - it had struck a delicious note with her and was quickly ensconced in her treasured recipes category.
Be forewarned: It's probably not like any lasagna that you've sampled before. It's frightfully rich, therefore a little sinful, and packs a powerful mushroom taste ... a perfect finale for a day spent in the astonishingly beautiful Castle Crags area! Thanks, Paula, for passing on this jewel of a recipe!
Castle Crags in the morning and mushroom lasagna
at night - a perfect pairing!
Mushroom and Fresh Herb Lasagna
12 no-boil lasagna noodles (1/2 pound)
1 quart milk
1/2 cup unsalted butter
1/2 cup flour
About 1 1/2 teaspoon kosher salt
About 1/2 teaspoon pepper
1/2 teaspoon nutmeg
3 garlic cloves, minced
3 tablespoons chopped parsley, divided
1 tablespoon chopped fresh thyme leaves, divided
About 3 tablespoons olive oil, divided
2 medium leeks, sliced into thin rings
1 1/2 pounds portabella mushrooms, sliced
1/2 pound shiitake mushrooms, stemmed and sliced
1 cup finely shredded Parmesan cheese
1 cup plus 2 tablespoons coarsely shredded asiago cheese
- Soften noodles in a pan of very hot water while you prep the other ingredients.
- Make bechamel (white sauce): Bring milk to a simmer in a saucepan and remove from heat. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, until slightly darkened, 2 minutes. Whisk milk into flour mixture all at once and whisk until smooth. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and nutmeg. Sauce should be thick enough to coat a spoon; if it isn't, cook over medium-low heat, stirring, until thickened, 2-3 minutes. Remove from heat and stir in garlic, 2 tablespoons parsley and 1/2 tablespoon thyme. Keep covered.
- Preheat oven to 375 degrees. Heat a deep, wide pot over medium-high heat 2 minutes. Swirl in 1 tablespoon oil and add leeks. Cook until tender but not browned, 3-4 minutes, stirring occasionally. Scoop leeks into a bowl and set aside.
- Swirl 2 tablespoons oil into pot. Add mushrooms, season lightly with salt and pepper, and cook over medium heat, covered, until mushrooms are tender and beginning to release juices, about 5 minutes. Uncover and cook until edges start to brown. Stir in leeks and remaining 1/2 tablespoon thyme. Remove from heat.
- Mix Parmesan with asiago.
- Assemble lasagna: Oil a 9 x 13 inch baking dish. Spread a few spoonfuls bechamel over bottom. Arrange 3 noodles crosswise in dish, then spoon on about 1/2 cup bechamel, followed by a third of the mushrooms and 1/3 cup of the cheeses. Repeat layers twice more. Top with a final layer of noodles and bechamel, and sprinkle with remaining cheese.
- Bake lasagna until browned and bubbling, about 45 minutes. Sprinkle with remaining 1 tablespoon parsley and let sit at least 15 minutes before slicing.