Food VEGGIE LASAGNE

Discussion in 'UK Wine Forum' started by Martin Zwick, May 15, 2018.

  1. This Lasagne is as good as any classic Lasagne. Kudos to Mr. Ottolenghi for this recipe. A lot of ingredients which is typical for Ottolenghi, but on the other hand you will feed easily 6 people with this dish.


    Ingredients


    35g dried porcini

    60g unsalted butter

    1 tbsp picked thyme leaves

    800g mixed mushrooms, brushed clean, sliced where needed

    2 tbsp chopped tarragon

    4 tbsp chopped parsley

    Salt and pepper

    60g unsalted butter

    1 small shallot, chopped

    60g flour

    550ml milk

    375g ricotta

    1 large free-range egg

    150g feta, crumbled

    150g gruyère, grated

    400g lasagne sheets

    150g fontina, grated (or mozzarella)

    50g parmesan, grated

    50g fontina, grated

    optional: creme fraiche



    Preparation

    1. Use a mix of mushrooms

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    2. Slice them

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    3. Preheat the oven to 180C/350F. Soak the porcini in 400ml of lukewarm water for 15-30 minutes. Strain, squeezing the mushrooms to remove all water. Reserve the liquid.

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    4. In a bowl, mix ricotta&egg and add the crumbled feta cheese.

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    5. Melt 60g butter&thyme in a large, heavy-based pot

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    6. Then add the porcini and fresh mushrooms and cook for 4-5min. Maybe cook the mushrooms in 2 batches.

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    7. Off the heat, add the tarragon and parsley, and season. Transfer to a bowl and set aside.

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    8. Make the bechamel in the same pot. Add 60g butter and the shallot, cook over medium heat for a minute

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    9. Then add the flour and cook, stirring, for two minutes – the mix will turn to a paste but not colour much

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    10. Slowly whisk in the milk and porcini liquid.

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    11. Add half a teaspoon of salt, whisk until boiling, then simmer on low heat, stirring, until the sauce is thick-ish, about 10 minutes. Optional add some créme fraiche or heavy cream at the end.

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    12. Stir the gruyère into the bechamel.

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  2. 13. Spread a fifth of the bechamel over the base of an oven-proof dish

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    14. Cover with a few lasagne sheets.

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    15. Spread a quarter of the ricotta mix on top

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    16. Scatter over a quarter of the mushrooms

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    17. Sprinkle on a quarter of the fontina.

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    18. Add another layer of lasagne sheets

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    19. Add a little bit of bechamel

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    20. Again a bit of ricotta&feta

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    21. Again mushrooms

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    22. Also add a bit of Fontina cheese.Repeat the layers one-two more time

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    23. Finally another layer of lasagne sheets and finish with bechamel and 50g parmesan and 50g fontina.

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    24. Cover loosely with tin foil (not touching the surface) and bake for 40 minutes,

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    Richard Zambuni likes this.
  3. 25. Remove the foil and cook for 10 minutes more, until the parmesan turns golden. Leave to rest for 5-10 minutes before serving. Serve the Lasagne with a fresh green salad. ENJOY

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  4. Really interested in cooking this mushroom dish. We do a veg lasagne with roast veg in tomato sauce. Some description different dish.
     
  5. Mmmm....Pinot or nerello to match? Yum!
     
  6. Five types of cheese seems slightly overdone, if not positively barbaric. Gruyere, feta, fontina and parmesan don't belong in the same dish. Tarragon and thyme seems like a probable clash of two strong and not necessarily complementary flavours. Ample scope for simplifying!
     
  7. Fair argument. But typical for Yotam Ottolenghi recipes, a lot of ingredients. On the other hand it worked, very tasty dish.
     

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