Recipe: Wild Mushroom Lasagna with Bechamel Sauce

WILD MUSHROOM LASAGNA WITH BECHAMEL SAUCE

"This recipe looks more complicated than it is. It is just very detailed."

1 oz dried porcini mushrooms
2 cups warm water
2 lbs. fresh mushrooms, cleaned
1/4 cup olive oil
1/4 cup unsalted butter
1 medium onion, finely chopped
1 (14 1/2 oz) can plum tomatoes, drained (they disappear)
1/4 cup chopped Italian parsley
Salt and pepper to taste
1 (1 lb.) box lasagna noodles (I use about 3/4 lb. fresh pasta sheets, cut into strips)
Bechamel Sauce (recipe follows)
6 oz prosciutto, thinly sliced (optional)
1/4 lb Parmesan cheese, freshly grated
2 tablespoons unsalted butter

Soak dried mushrooms for at least 30 minutes in 2 cups warm water.

Coarsely chop the fresh mushrooms by hand (processor will extract too much water). Heat oil and butter in large skillet, add the fresh mushrooms and cook over medium-high heat until all the liquid has been released and has evaporated.

With slotted spoon, remove porcini from water, reserving water. Rinse, then chop porcini coarsely. Add porcini, onion, tomatoes, and parsley to skillet.

Pour soaking liquid through a paper towel or coffee filter into the skillet (in case there's grit). Partially cover and cook until liquid has evaporated. This step is important to achieve the spectacularly intense wild mushroom flavor. Season with salt and pepper.

Cook lasagna noodles. Drain and immediately rinse each strip under cold water to prevent sticking. Lay on paper towels to drain.

Liberally butter an (8 1/2 x 10 1/2-inch) lasagna pan. Line bottom with a slightly overlapping layer of pasta strips. Spread 1/3 mushroom mixture, top with 1/4 bechamel and a sprinkling of Parmesan. Cover with slices of prosciutto and repeat process two more times. Cover with one last layer of pasta, top with the remaining bechamel sauce and Parmesan and dot with the 2 tablespoons of butter, cut into small pieces.

Bake in a preheated 425 degree F oven for 20-25 minutes or until the cheese is melted and golden brown on top. Allow to rest for 10 minutes before serving to make the cutting neater.

NANCY'S TIPS:
- I make the bechamel and mushroom mixtures a day or two ahead, but cook noodles and assemble the morning of the party. It probably could be made ahead, even frozen, but I've never tried it.
- Recipe says it serves six - with several hors d'oeuvres or a big appetizer and salad, this has served 8 with leftovers. It is rich and delicious.

BECHAMEL SAUCE

1 stick (1/2 cup) unsalted butter
1/3 cup all-purpose flour
4 cups milk
1 teaspoon ground nutmeg
1/2 teaspoon salt

Melt butter for the sauce in a small saucepan. Add flour gradually and stir for 3-5 minutes over low heat. Slowly stir in the milk. Cook and stir over medium heat until thickened and smooth, about 8-10 minutes. Season with nutmeg and salt.

Makes 6-8 servings
Source: Nancy Brandt