Recipe(tried): Spinach & Porcini Lasagna

Good Afternoon Everyone!

Well, we are enjoying a cold front, it is a cool 70 degrees and just wonderful. I have been on the phone most of the morning getting info on diatamaceous earth filters for our pool. I talked DH into it because, frankly, I am pooped from cleaning those darn filters, all 21 of them. The filter canister is 16 years old and I am told that DE filters are much more efficient and all the work is done for you. So I did a quick survey relating to prices, installation and cost of the DE as well as warranties. We will have a new filter by next week, thank you God.

Tonight we will be enjoying a delicious Spinach & Porcini Lasagna, Tossed Salad, Garlic Bread and a Almond Crusted Lemon Tart. The lasagna recipe seems long but it isn't, it is quite delicious and I usually put on music and serve myself a glass or 2 of wine while cooking this one. It is well worth the time. Enjoy!

Spinach & Porcini Lasagna
serves 8-10, freezes well
recipe from "I'll Taste Manhattan"
The Jr. League of New York, 1994

Porcini-Bechamel Sauce:
1 oz. dried porcini mushrooms
1 1/2 c. water
3 T. butter
1/4 c. flour
1 c. milk
salt and pepper to taste

Lasagna:
2 10 oz. pkgs. frozen chopped spinach, cooked
1 15 oz. cont. ricotta cheese
2 eggs, beaten
8 T. grated Parmesan cheese
1/2 c.chopped Italian parsley
nutmeg and black pepper to taste
1 c. chopped onion
2 T. olive oil
1 T. chopped garlic
1 lb. fresh sliced mushrooms
1 lb. lasagna noodles cooked al dente
1 lb. mozzarella cheese, thin sliced
2 c. light red sauce

Light red sauce:
1/2 c. chopped sweet yellow onion
1 T. olive oil
2 cloves garlic, crushed
1 sprig parsley
2 15 oz. cans plum tomatoes
1 bay leaf
1 t. fresh oregano leaves
1/4 c. chopped fresh basil
salt and pepper to taste
Saute the onion in the heated oil in a pan over low heat for 5 mts. til very tender but not brown. Add the garlic, saute for 1 mt.

Drain the tomatoes, reserve the juices in a bowl. Squeeze the remaining juice and seeds from the tomatoes into the bowl. Chop the tomatoes and add to saute pan. Strain reserved juices into saute pan. Add parsley and bay leaf. Simmer for 10 mts. til sauce is reduced to 2 c. Stir in the basil, oregano, salt and pepper. Discard the bay leaf.

To Make the Porcini-Bechamel Sauce:
Combine the dried mushrooms with water in a small saucepan and bring to a boil. Remove from heat and let stand covered for 30 mts. Drain, reserve 1 c. of liquid. Chop mushrooms to measure about 1/2 c. Melt the butter in a saucepan and stir in the flour, cook for 5 mts., stir constantly. Add the milk gradually whisking constantly. Whisk in the reserved mushroom liquid. Cook over low heat for 8 mts. til thickened whisking constantly. Season with salt and pepper.

To Make the Lasagna:
Combine the spinach, ricotta cheese, eggs, 3 T. parmesan, 1/4 c. parsley, nutmeg and pepper in a bowl. Mix well. Saute the onion in the heated oil for 5 mts. til tender but not browned. Add the garlic, saute for 1 mt. Stir half of this mixture into the spinach mixture.

Add the fresh mushrooms to the remaining onion mixture in the pan and saute over med. for 10 mts. or until the mushrooms are tender and the liquid has evaporated. Add the chopped porcini, pepper and remaining 1/4 c. parsley and 2 T. parmesan. Mix well.
Preheat oven to 350, Drain lasagna noodles and pat dry. Arrange a layer of noodles in a 10x14 baking dish, spread with spinach mix, arrange 1/3 of mozzarella cheese slices over. Add second layer of noodles, spread all the sauce over, top with half the remaining mozzarella cheese. Spread mushroom mixture over and add the remaining mozzarella cheese. Top with the remaining noodles. Spoon the porcini-bechamel sauce over the top, sprinkle with remaining 3 T. parmesan. Bake 50 mts. or until top is puffed and browned. Let stand for 15 mts. before serving.

Almond Crusted Lemon Tart

Crust:
2 c. flour
1/4 c. finely crushed almonds (use processor)
2 T. sugar
1/4 c. conf. sugar
1/2 t. salt
3/4 c. butter, chilled, chopped
1/4 t. almond extract
1/4 t. vanilla extract
1 egg
Combine the flour, almonds, sugar, conf. sugar, and salt in a bowl. Add the butter, mix til crumbly. Add the flavorings and eff, mix litely to form a dough. Shape the dough into a flattened ball. CHioll in fridge. Preheat oven to 350. Roll the dough onto a floured surface, fit into a fluted 10-inch tart pan with removable bottom, prick bottom with fork and bake for 15-20 mts. Cool to rm. temp.

Lemon Curd:
4 eggs
1 c. sugar
1/2 c. lemon juice
1 c. butter
Combine the eggs, sugar, lemon juice and butter in saucepan. Mix well, cook over med. heat til it just begins to bubble and thicken whisking constantly. Strain the curd immediatley into the tart pan. Chill the tart in fridge til set.

To serve the tart, remove the side off and place on a serving plate. Top each serving with whipped cream and garnish with a mint leaf.