Roasted Portobello And Prosciutto Lasagna
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From Bon Appétit
Ingredients
Filling 3 tablespoons plus 2 teaspoons olive oil
2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 ounces)
2/3 cup chopped shallots (about 2 large)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Sauce 4 cups whole milk
1 14-ounce can low-salt chicken broth
1 bay leaf
1/2 cup (1 stick) butter
2/3 cup all purpose flour
2 cups (about 8 ounces) shredded Gruyère cheese
1/3 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
Lasagna 1 pound lasagna noodles
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into 1/2-inch pieces
Directions
For filling:
- Preheat oven to 400°F.
- Brush rimmed baking sheet with 1 tablespoon olive oil.
- Toss mushrooms with 2 tablespoons olive oil in large bowl to coat.
- Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper.
- Roast until tender, about 45 minutes.
- Cool.
- Cut mushrooms into 1/3-inch-thick slices.
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat.
- Add prosciutto; sauté until browned, about 3 minutes.
- Add shallots, rosemary, and thyme.
- Cook until shallots are tender, stirring frequently, about 5 minutes.
- (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
For sauce:
- Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat.
- Remove from heat.
- Let stand 10 minutes; discard bay leaf.
- Melt butter in heavy medium saucepan over medium-low heat.
- Whisk in flour; stir 2 minutes.
- Whisk in hot milk mixture; bring to boil, whisking frequently.
- Reduce heat to low; simmer 5 minutes, stirring frequently.
- Remove from heat.
- Stir in Gruyère, Parmesan, and nutmeg.
- Season to taste with salt and pepper.
For lasagna:
- Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven).
- Drain and rinse with cold water.
- Drain again; pat dry.
- Butter 13x9x2-inch glass baking dish.
- Spread 1 cup sauce over bottom of prepared dish.
- Arrange 1/3 of noodles over sauce, overlapping to fit.
- Spread about 1-2/3 cups sauce over noodles.
- Arrange 1/2 of mushrooms over sauce.
- Scatter 1/2 of prosciutto mixture over mushrooms.
- Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit.
- Spread 1-2/3 cups sauce over noodles.
- Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles.
- Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter.
- (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F.
Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated).
Let stand 20 to 30 minutes before serving.
Yield: 8 servings.