Wednesday, July 12, 2017
Mushroom Lasagna Serves 4 For the mushrooms: 2 teaspoons butter 1 teaspoon olive oil One 8-10 ounce package sliced white mushrooms 1 teaspoon fresh thyme 1 clove garlic, minced 1/4 teaspoon salt For the tomatoes: 3 cloves garlic ½ teaspoon salt 2 cups canned tomatoes (you can use whole, diced, or crushed) 1 teaspoon olive oil For assembling the lasagna 10-12 sheets no-boil lasagna noodles ¾ pound mozzarella (low moisture, aka not fresh), diced ½ bunch parsley, rinsed, leaves removed from the stems 1/2 cup freshly grated Parmesan cheese salt and freshly ground pepper First, make the mushrooms: Warm the butter and oil in a large frying pan over medium-high heat. When it starts to bubble, add the mushrooms. Cook, stirring constantly, until the mushrooms look slightly dry and being to smell fragrant, about 4 minutes. Add the salt and the thyme, raise the heat slightly, and cook until the mushrooms have given up their juices and gotten limp. Add the garlic, cook for 1 minute more, then remove from the heat until ready to use. To make the tomato puree, put the garlic and salt in a mini food processor. Process until the garlic has become a paste. Add the tomatoes and the olive oil, and process until smooth. To assemble the lasagna, preheat the oven to 375°F. put a large spoonful of tomato puree in the bottom of an 8-inch square baking pan. Fit two lasagna noodles on top of the sauce. Layer with another few spoonfuls of sauce and about one quarter of the mushrooms. Scatter with one fifth of the mozzarella. Sprinkle parsley leaves generously around before topping with another two lasagna noodles. Repeat until you have four complete layers. Add the fifth layer of noodles, spoon on some sauce and the remaining mozzarella. Sprinkle with salt and pepper. Cover tightly with foil. Bake for about 45 minutes, until the lasagna is bubbly and the cheese is melted. Remove the foil, sprinkle with the Parmesan, and bake for another 15 minutes. Take the pan out of the oven and let the lasagna rest for 10 minutes before cutting into squares and serving.