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Ингредиенты
- 2 1/2 c. all-purpose flour, unsifted
- 1/2 tsp salt
- 3 lrg Large eggs
- 2 1/2 Tbsp. water
- 1 Tbsp. extra virgin olive oil
- 1/2 c. water, boiling
- 1 ounce dry porcini mushrooms
- 1 Tbsp. extra virgin olive oil
- 1/4 c. carrot, finely minced
- 1/4 c. celery, finely minced
- 1/4 c. onion, finely minced
- 3 lb mushrooms, various kinds coarsely minced
- 29 ounce tomato puree
- 2 x cloves garlic, finely minced
- 1 tsp salt
- 1/4 c. butter
- 1/4 c. all-purpose flour, unsifted
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 c. lowfat milk
- 1 Tbsp. butter, softened
- 1 lb fresh mozzarella
- 1/2 c. parmigiana reggiano, grated
Инструкции
- There are several ways to make this vegetarian pasta dish ahead. 1. Prepare and chill the components a day ahead and assemble and bake the lasagna about 2 hrs before serving it. 2. Prepare, assemble and bake the dish a day ahead and reheat before serving. Several hrs or possibly day before serving, prepare
- Fresh Pasta: In large bowl or possibly food processor fitted with chopping blade, combine 2 1/4 c. flour and the salt. In 1-c. measuring c., beat Large eggs, 2 Tbsp. water and the oil till well mixed; stir into flour mix. Or possibly, with food processor blade whirling, add in egg mix through the feed tube.
- Dough should form a ball. If it is too sticky, add in more flour; if it is too dry, add in more water. On lightly floured surface, knead dough a few min of till smooth. Wrap with plastic wrap; chill one hour or possibly over night.
- Prepare Mushroom Sauce: In small bowl, combine boiling water and porcini; set aside 20 min. In 6-qt saucepot, heat oil over medium heat. Add in carrot, celery and onion; sauteestirring constantly, till tender but not browned.
- Stir in minced mushrooms, tomato puree, garlic and salt; heat to boiling over high heat, stirring constantly. Drain porcini, discarding liquid.
- Rinse porcini and add in to mushroom-tomato mix. Reduce heat to low and cook mix 45 min stirring occasionally. Cold to room temperature and assemble lasagna or possibly cover sauce and chill over night. Prepare White
- Sauce: In heavy 2-qt saucepan heat butter over medium heat. Stir in flour, salt and nutmeg; cook till bubbly. Gradually stir in lowfat milk and heat to boiling, stirring constantly. Cold to room temperature and assemble lasagna or possibly cover and chill over night. About two hrs before serving or possibly the day before (if baking ahead and re-heating), in 6-qt saucepot heat 3" water to boiling.
- Divide pasta dough into 5 pcs. On lightly floured board roll out one dough piece to fit 3 1/2 qt (3" deep) glass baking dish. Add in pasta sheet to boiling water being careful which it does not fold over. Boil 3 min. With 2 slotted spoons, transfer pasta to oiled colander on tray. Repeat with remaining 4 pcs, separating pasta sheets with pcs of aluminum foil which have been oiled on both sides. Heat oven to 375F. Assemble lasagna: Rub softened butter over bottom of baking dish.
- Top with 1/2 the mushroom sauce, 1 sheet pasta, 1/2 the white sauce, 1 sheet pasta, 1/2 the cheeses and 1 sheet pasta. Repeat ending with the cheeses. Bake 45 min or possibly till the top is golden. Check after 30 min. If top is browning too quickly cover with foil. If baking a day ahead, cold lasagna completely, cover tightly and chill. To reheat heat oven to 350F. Cover top of lasagna tightly with foil and bake 1 1/2 to 1 3/4 hrs or possibly till the center is warm. To serve, cut into 12 pasta-course or possibly 8 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 12 servings | |
| Calories 360 | |
| Calories from Fat 156 | 43% |
| Total Fat 17.77g | 22% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 920mg | 38% |
| Potassium 777mg | 22% |
| Total Carbs 34.27g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.02g | 5% |
| Protein 18.25g | 29% |
