B & C Lasagna Of Wild And Exotic Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - minced (large)
2 oz	56g	Prosciutto di Parma - finely chopped
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
1/2 cup	73g / 2.6oz	Finely-chopped parsley
1 lb	454g / 16oz	Assorted wild and exotic mushrooms (such as Chanterelles, Oysters, Shiitake Lobster)
2 tablespoons	30ml	Chopped basil
1 tablespoon	15ml	Chopped fresh oregano
2/3 cup	157ml	Dry white wine
1 1/2 lbs	681g / 24oz	Canned crushed tomatoes - to 2 pounds
2 cups	292g / 10oz	Fresh Ricotta cheese
1		Egg
2 cups	292g / 10oz	Grated Parmigiano-Reggiano cheese - plus
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese - for garnish
1/2 cup	73g / 2.6oz	Grated Mozzarella cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fresh pasta sheets cut in lasagna strips - blanched, and tossed in olive oil
1/2 cup	118ml	Heavy cream - plus
1/4 cup	59ml	Milk
8		Fried basil leaves

Recipe Instructions

Preheat the oven to 350 degrees. Lightly oil a 13- by 9-inch rectangular baking dish. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and mushrooms. Saute for 10 minutes or until the mushrooms are golden brown.

Season with salt and pepper. Stir in the garlic, basil and oregano. Strain the mushroom mixture and reserve the liquid. Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides occasionally to loosen any particles. Add the wine and follow the same process. Add the tomatoes and continue to cook for 10 minutes. Season with salt and pepper. Add the mushroom mixture to the sauce.

In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper.

To assemble, spoon a small amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan cheese. Place a layer of the pasta on top of the sauce. Spread the cheese over the pasta. Repeat layering until all the ingredients are used. Mix the cream with any remaining cheese.

Season with salt and pepper. Pour over the top of the lasagna. Cover the lasagna. Bake for 30 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set. Remove the lasagna from the oven and allow to rest for 10 minutes before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2376 broadcast 10-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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