Plus soaking time. FREEZING INSTRUCTIONS: Assemble lasagne up to drizzling with oil. Cover well with clingfilm. label with name and date and freeze for up to 3months. To cook replace clingfilm with foil; bake for 40mins. Remove foil and cook for another 30mins until brown.
Author: Cat (Waitrose Kitchen, Oct 2010, p72)
Recipe type: Main
Cuisine: Vegetarian
Serves: 6
Ingredients
30g porcini mushrooms
3tbsp extra virgin olive oil
40g unsalted butter, plus extra for greasing
250g white cup mushrooms, sliced
150g chestnut mushrooms, sliced
250g portobellini mushrooms, sliced
3 garlic cloves, sliced
2tsp thyme leaves
3tbsp sherry
300g fresh lasagne sheets, soaked in 75ml boiling water
2tbsp flat-leaf parsley, chopped
35g parmigiano reggiano, freshly grated
RICOTTA BECHAMEL SAUCE
50g butter
4tbsp plain flour
900ml whole milk
250g ricotta
75g parmigiano reggiano, freshly grated
Instructions
Soak porcini mushrooms in 75ml boiling water for 30mins, then remove, reserving soaking liquor and roughly chop.
Heat 1tbsp oil and 20g butter in large frying pan. Fry fresh mushrooms, garlic and thyme, in 2 batches for 5mins each. (Add remaining butter and further 1tbsp oil in pan for second batch). Combine both batches in pan, stir in drained porcini, soaking liquor and sherry and cook for 5mins then set aside.
Preheat oven to 180C. For ricotta bechamel sauce, heat butter in large saucepan on medium heat. Add flour and cook, stirring for 2-3mins or until biscuity colour. Gradually whisk in milk and cook, stirring, until sauce is thickened and smooth. Remove from heat, add ricotta and parmigiano reggiano and whisk until combined. Season to taste.
Lightly grease 25cm*35cm baking dish and spread with 3tbsp bechamel sauce, then top with 1/3 mushrooms. Sprinkle over little parsley and parmigiano reggiano, then top with layer of lasagne sheets. Repeat layers until everything used up finishing with bechamel. Sprinkle parmigiano reggiano over top, drizzle with 1tbsp olive oil.
Cover lasagne with foil and bake for 20mins. Remove foil and cook for another 30mins until brown.