Four-Cheese Mushroom Lasagna

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Four-Cheese Mushroom Lasagna

Post by Ilze on Sun 2 Nov 2008 - 15:42

Four-Cheese Mushroom Lasagna

2 tablespoons olive oil, plus additional for pans
3 medium onions, finely chopped
1/2 teaspoon dried oregano, crumbled
6 garlic cloves, finely chopped
3 cans (28 to 32 oz.) crushed tomatoes in thick puree
1/3 cup fresh orange juice
3 containers (10 oz. each) white mushrooms, trimmed and quartered
2 tablespoons unsalted butter
1/2 teaspoon dried thyme, crumbled
1 container (15 oz.) part-skim ricotta
1 log (8 oz.) plain soft goat cheese, softened
12 (7- by 6-inch) no-boil lasagna sheets, about 1 pound
3/4 pound (3 cups) part-skim mozzarella, coarsely grated
1-1/4 cups finely grated fresh parmesan

1. Heat oil in a 5-quart pot over moderate heat. Add two-thirds of onion
and cook, stirring, until softened, about 3 minutes. Add oregano and
garlic; cook, stirring, 1 minute. Stir in tomatoes with puree; simmer,
stirring occasionally, until slightly thickened and reduced to 8-1/2
cups, about 50 minutes. Stir in juice; salt and pepper to taste.

2. Pulse mushrooms, in batches, in a food processor until finely
chopped. Melt butter in a large skillet over moderate heat and add
remaining one-third of onion; cook, stirring, until softened, about 3
minutes. Add mushrooms and thyme; cook over moderately high heat,
stirring occasionally, until liquid evaporates and mushrooms begin to
turn golden brown, about 20 minutes.

3. Stir together ricotta, goat cheese, and freshly ground black pepper
to taste in a bowl until combined well. Mix half of cheese mixture with

4. Preheat oven to 375 degree F. Arrange rack in middle of oven. Coat
two 13- by 9-inch glass dishes with oil. Soak lasagna sheets in a
shallow pan of hot water until softened and pliable, about 10 minutes.

5. Evenly spread 1-1/2 cups sauce in bottom of each dish. Top each with
2 drained noodles, overlapping if necessary. Evenly spread each with
half of mushroom-cheese mixture. Sprinkle each with 1/2 cup mozzarella
and 1/4 cup parmesan.

6. Top each with 2 drained noodles, then 1-1/2 cups sauce and divide
remaining ricotta mixture between the two, spreading evenly. Sprinkle
each with 1/2 cup mozzarella and 1/4 cup parmesan.

7. Finish with remaining 2 drained noodles and divide remaining sauce
between dishes, spreading evenly. Cover with aluminum foil and bake in
middle of oven until puffed and sauce is bubbling, about 30 minutes.
Remove foil and sprinkle tops with remaining mozzarella and parmesan.
Bake, uncovered, until cheese melts, about 10 minutes. Remove from oven
and let lasagna stand 15 minutes before cutting into squares and
serving. Makes 12 servings.
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