{"id":6437,"date":"2018-02-14T12:17:51","date_gmt":"2018-02-14T17:17:51","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6437"},"modified":"2018-02-14T12:18:50","modified_gmt":"2018-02-14T17:18:50","slug":"mushroom-lasagna-with-pancetta-and-sage","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2018\/02\/14\/mushroom-lasagna-with-pancetta-and-sage\/","title":{"rendered":"Mushroom Lasagna with Pancetta and Sage"},"content":{"rendered":"

\"\"<\/a>Why this recipe works:
\nTo make a mushroom lasagna recipe with no-boil noodles and widely available\u00a0mushrooms, we found that roasted portobellos gave the dish concentrated\u00a0mushroom flavor. A very loose b\u00e9chamel sauce had enough liquid to properly\u00a0hydrate the noodles.<\/p>\n

If Italian fontina is not available, use whole milk mozzarella rather than a
\nrubbery Danish, Swedish, or American fontina. We like the mushroom sauce\u00a0made with whole milk, but both skim and low-fat milk are acceptable.<\/p>\n

* \u00a01\/2 ounce \u00a0dried porcini mushrooms , rinsed well
\n* \u00a01 cup \u00a0water
\n* \u00a02 pounds \u00a0portobello mushroom caps (about 10 medium), cleaned and cut into
\n2- to 3-inch by 1\/4-inch slices
\n* \u00a04 tablespoons \u00a0olive oil
\n* \u00a08 ounces \u00a0pancetta , cut into 1\/4-inch pieces (omit)
\n* \u00a02 \u00a0large red onions , chopped medium (about 4 cups)
\n* \u00a08 oz\u00a0button mushrooms, cleaned, stems trimmed, & broken into rough
\npieces
\n* \u00a04 med cloves \u00a0garlic, minced or pressed through garlic press (about 1
\ntablespoon plus 1 teaspoon)
\n* \u00a01\/2 cup \u00a0dry vermouth
\n* \u00a03 tablespoons \u00a0unsalted butter, plus additional for greasing pan
\n* \u00a03 tablespoons \u00a0unbleached all-purpose flour
\n* \u00a03 1\/2 cups \u00a0milk
\n* \u00a01\/4 teaspoon \u00a0nutmeg
\n* \u00a01\/4 cup minced fresh parsley leaves
\n* \u00a01 tablespoon \u00a0minced fresh sage leaves
\n* \u00a08 oz \u00a0Italian fontina cheese, rind removed and shredded (about 2 1\/4
\ncups)
\n* \u00a01 1\/2ounces \u00a0grated Parmesan cheese \u00a0(about 3\/4 cup)
\n* \u00a012 \u00a0no-boil lasagna noodles
\n* \u00a02 tablespoons \u00a0minced fresh basil leaves
\n* \u00a01\/2 teaspoon \u00a0grated lemon zest from 1 lemon<\/p>\n

1. \u00a0Cover porcinis with water in small microwave-safe bowl; cover with
\nplastic wrap, cut several steam vents in plastic with paring knife, and
\nmicrowave on high power for 30 seconds. Let stand until mushrooms soften,
\nabout 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you
\nshould have about 3 tablespoons). Strain liquid through fine-mesh strainer
\nlined with paper towel into medium bowl. Set mushrooms and liquid aside.<\/p>\n

2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread
\nportobello mushrooms in even layer on rimmed baking sheet and drizzle with 2
\ntablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1\/2
\nteaspoon salt and 1\/2 teaspoon pepper and toss again. Roast mushrooms until
\nshriveled and all liquid released from mushrooms has evaporated, about 30
\nminutes, stirring halfway through cooking time. Set mushrooms aside to cool.<\/p>\n

3. While portobellos roast, heat 1 tablespoon oil and pancetta in 12-inch
\nnonstick skillet over medium-high heat. Cook until pancetta is browned and
\ncrisp, about 10 minutes. Using slotted spoon, transfer pancetta to large
\nbowl; pour off all but 1 tablespoon fat. Add onions, 1\/4 teaspoon salt, and
\n1\/4 teaspoon pepper and cook, stirring occasionally, until onions are
\nbrowned around edges, about 10 minutes. Transfer onions to large bowl with
\npancetta and set aside.<\/p>\n

4. Meanwhile, process button mushrooms in food processor until uniformly
\ncoarsely chopped, about six 1-second pulses, stopping to scrape down bowl as
\nneeded. Heat remaining 1 tablespoon oil in now-empty skillet over
\nmedium-high heat until shimmering. Add chopped button mushrooms and cook,
\nstirring occasionally, until browned and all moisture has evaporated, 6 to 8
\nminutes.<\/p>\n

5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon
\ngarlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently,
\nuntil garlic is fragrant, about 1 minute. Add vermouth and cook, stirring
\noccasionally, until liquid has evaporated, 2 to 3 minutes.<\/p>\n

6. Add butter and cook until melted. Add flour and cook, stirring
\nconstantly, about 1 minute. Slowly add reserved porcini soaking liquid,
\nscraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase
\nheat to medium-high and bring mixture to boil. Reduce heat to medium-low and
\nsimmer until sauce has thickened and reached consistency of heavy cream, 10
\nto 15 minutes (you should have about 4 cups). Remove from heat and stir in 2
\ntablespoons parsley and sage.<\/p>\n

7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello
\nmushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe
\nbaking dish and cover with hot tap water; let soak 5 minutes, agitating
\nnoodles occasionally to prevent sticking. Remove noodles from water and
\nplace in single layer on kitchen towel. Wipe baking dish dry and coat with
\nbutter.<\/p>\n

8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom
\nof baking dish; position 3 noodles on top of sauce. Spread 3\/4 cup sauce
\nevenly over noodles followed by 2 cups mushroom-onion mixture and 3\/4 cup
\ncheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and
\ncheese two more times. Place 3 remaining noodles on top of last layer of
\ncheese. Spread remaining sauce over noodles and sprinkle with remaining
\ncheese. Lightly spray large sheet of foil with nonstick cooking spray and
\ncover lasagna. Bake until bubbling, about 20 minutes.<\/p>\n

9. While lasagna is baking, combine remaining 2 tablespoons parsley and 1
\nteaspoon garlic with basil and lemon zest in small bowl. Increase oven
\ntemperature to 500 degrees, remove foil from lasagna, and continue to bake
\nuntil cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna
\nfrom oven and sprinkle evenly with herb mixture. Cool 15 minutes, then cut
\ninto pieces and serve.<\/p>\n

Serves 10 to 12. \u00a0\u00a0Cooks Illustrated, Published September 1, 2006.<\/p>\n","protected":false},"excerpt":{"rendered":"

Why this recipe works: To make a mushroom lasagna recipe with no-boil noodles and widely available\u00a0mushrooms, we found that roasted portobellos gave the dish concentrated\u00a0mushroom flavor. A very loose b\u00e9chamel sauce had enough liquid to properly\u00a0hydrate the noodles. If Italian … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,7,792],"tags":[118,162,28,59,4,220,155,119,395,352],"class_list":["post-6437","post","type-post","status-publish","format-standard","hentry","category-pasta","category-recipes","category-sage-leaves","tag-basil","tag-butter","tag-garlic","tag-lemon","tag-main","tag-milk","tag-mushrooms","tag-olive-oil","tag-parm","tag-red-onions"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6437"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6437\/revisions"}],"predecessor-version":[{"id":6440,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6437\/revisions\/6440"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}