Featured Recipe

ENTREE: Mushroom Lasagna

Ingredients

- 4 lb mushrooms (1 1/2 oz. dried, 2 1/2 lb white, balance Portobello and crimini), cleaned and coarsely chopped
- 4 T butter
- 4 T olive oil
- 1 large onion, finely chopped
- 1 16 oz can Italian plum tomatoes, crushed
- 1 16 oz can tomato sauce
- 1/4 c chopped flat leaf parsley
- 2 T chopped fresh basil
- 1 lb fresh lasanga sheets

For Bechamel Sauce:
- 1 t minced garlic
- 5 T butter
- 7 T flour
- 7 c milk, scalded
- 3 Bay leaves
- 2 t salt
- black or white pepper to taste
- 3/4 lb fresh mozzarella cheese, grated
- 1 1/2 c Parmigiano-Reggiano cheese, grated

Instructions

Soak dried mushrooms in 2 cups hot water (or enough to cover), for at least 30 minutes. Lift them out carefully, reserving the liquid. Rinse mushrooms well and pat dry. Chop coarsely and set aside.

Strain the soaking liquid through a sieve lined with paper towel or fine mesh strainer to remove the grit. Set aside. In a large 7 qt skillet (or two smaller skillets), heat oil and butter. If using two, divide oil and butter evenly. Add fresh mushrooms (not dried) and cook over medium-high heat, stirring until the liquid they release evaporates. Add dried mushrooms and their liquid, onion, tomatoes, parsely, and basil. Stir. Partly cover pan and cook until liquid evaporates. Season with salt and pepper and set aside.

To make Bechamel Sauce: Heat a medium saucepan over moderately low heat. Add butter and melt . Cook garlic in butter, about 1 minute. Whisk in flour and cook roux, whisking about 3 minutes. Add milk in a stream, whisking. Add bay leaves and bring to a gentle boil, whisking constantly. Reduce heat and simmer, whisking occasionally for 10 to 15 minutes. Whisk in salt and pepper and remove from heat when slightly thickened. Discard bay leaves. If not using immediately, cover surface of sauce with wax paper.

Assembling Lasagna: Preheat oven to 400F. Grease or butter the bottom of a 13x10 inch Emile Henry Lasagna dish (3.5 quart). Toss cheeses together. Spread about 2/3 cup sauce on bottom of pan. Cover with one layer of pasta. Spread with about 2/3 cup sauce and 1/3 filling. Sprinkle with about 3/4 cup cheese. Repeat layering two more times, beginning with sauce and ending with cheese. Top with remaining pasta, sauce and cheese. Tightly cover baking dish with buttered foil and bake in middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, about 10-15 minutes more. Allow lasagna to set at least 20 minutes before serving.

Filling and sauce can be made 1 day ahead, covered and chilled separately. Bring to room temperature before assembling.

 FEATURED PRODUCT: Emile Henry, 13"x10" Lasagna Dish, $59.99   (available in Azure, Cerise, Figue, Vert, White, and Yellow)

Product Description: This deep dish will enable you to make lasagna of up to 6 layers. This dish is also great for cooking delicious moussakas, gratins, enchiladas or even tiramisu! Generous and family-sized, the lasagna dish is easy to manipulate, thanks to its comfortable handles.About Emile Henry... In the Burgundy region of France is the legendary maker of fine French cookware named Emile Henry. There, potters still hand craft each piece from the local Burgundy Clay - one of the purest of clays, and finish each one with a process known as CERADON, which makes them extremely solid and durable. Containing no lead or cadmium, the clay is one of the best materials for baking and serving.