Maybe the best vegetarian lasagna ever!
I’m back, sort of. My Dad died on March 2nd, and I just haven’t been able to bring myself to post since. I’m still a little unsure, but I thought I’d at least put up a recipe (thanks, Phoebe!). This one is Joanne Weir’s recipe and if you’re not familiar with her, watch her show on PBS and check out her books. She’s great! Also, her website is www.joanneweir.com.
Lasagna with Mushrooms, Leeks & Gorganzola
(Joanne Weir)
½ lb. dried lasagna noodles
15 oz. ricotta cheese
¾ cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
¼ cup extra virgin olive oil
5 large leeks, cut into 1” dice
1 ½ lbs. mixed wild mushrooms, thinly sliced
5 garlic cloves, minced
½ stick unsalted butter
4 ½ tablespoons flour
3 ½ cup whole milk
6 oz. Gorgonzola or other bleu cheese of your choice
Freshly grated nutmeg
4 oz. whole milk mozzarella, coarsely grated
Par cook the lasagna noodles in salted boiling water until al dente. Dip in cold water to cool and drain on a rack.
In a small bowl, mix together the ricotta and Parm and season with salt & pepper. Set aside.
Heat 2 tablespoons oil in a skillet over medium low heat. Add the leeks and cook, uncovered, stirring occasionally, until the leeks are very soft and light golden. Remove leeks to a large bowl and set aside.
Heat remaining olive oil in skillet and add mushrooms. Cook until they are soft and the liquid has evaporated, about 7 to 10 minutes. Add garlic and stir for one minute. Add mushrooms to leeks in bowl.
Melt the butter in a saucepan over medium high heat. Stir in the flour and cook, stirring constantly for 2 to 3 minutes. Add the milk and whisk constantly until the milk comes to a boil and thickens. Add the gorgonzola and stir until smooth. Season with salt, pepper and nutmeg.
Preheat oven to 375°. Oil a 9 x 13 baking dish. Cover bottom with a single layer of pasta. Cover pasta with 1/3 of the ricotta mixture. Spread 1/3 of the mushroom leek mixture over ricotta. Spread 1/3 of the cheese sauce over leeks. Repeat with 2 more layers. Sprinkle mozzarella evenly over the top of casserole. Bake on top rack of oven until the surface is golden and bubbling around the edges, 40 to 60 minutes. Remove and let stand 15 minutes before serving.
Welcome back. Healing through food.
Comment by Sophie — April 17, 2009 @ 7:47 am
I guess there are worse ways. Buon apetito.
Comment by Cynthia — April 17, 2009 @ 1:01 pm