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Jodi's Wonderful Mushroom Lasagna

1/2 -3/4 lb pancetta sliced 1/4-1/2" thick and then diced
2 TB extra virgin olive oil
1 medium onion finely chopped
4 large garlic cloves
1 lb. mixed mushrooms, sliced (shitake, cremini, button, porcini, baby bella, chanterelle, etc)
12 sage leaves slivered
Salt & Pepper

3 cups milk
6 1/2 TB truffle butter
1/2 c. flour
1/2 lb pasta, parboiled if dry
3 - 6 oz parmesan Cheese grated

**I use 3/4 lb pancetta, mostly baby bella, button, and shiitake mushrooms
**I also doubled bechemel 6 cups milk 9 - 10 by butter 3/4 c flour because I was making individual casseroles)

1. Cook Pancetta over medium low until fat starts to render, Increase heat and cook till it barely begins to crisp. Transfer to dish. Add oil to fat. Add onion and garlic. Saute till softened. Stir in mushrooms. Saute till the wilt. Stir in sage, salt & pepper

2. Scald mild. Melt 6 tb butter (I didn't have truffle butter so I just stirred in 2 t of truffle salsa (truffle & mushroom mix) On low heat stir in flour. Cook briefly. Cook briefly then gradually whisk in warm milk. Continue whisking and cooking till sauce is thicker & smooth. Season with Salt & Pepper.

3. Heat oven to 350 degrees. Grease 8" square baking dish with remaining butter. Cover bottom of dish with film of sauce. Cover with layer of pasta. Spread half the mushroom mixture, half the pancetta, 1/3 of cheese, 1/3 the sauce. Repeat layers. Cover with remaining pasta (I left off the top layer of pasta) Spread with remaining sauce and scatter rest of cheese on top (I wasn't stingy with cheese)

4. Bake 40 - 45 minutes until top is lightly browned

Yields about 8 servings as first course or 4 - 6 as main course!