Baked green lasagne with wild mushrooms

Baked green lasagne with wild mushrooms

Lasagne verde al forno

By
From
Hazana
Serves
4
Photographer
Mowie Kay

In this dish from Ferrara, the lasagne is layered with a rich mushroom and tomato sauce, buffalo mozzarella, grated cheese and béchamel sauce. It is perfect for a dinner party or family meal.

Ingredients

Quantity Ingredient
250g buffalo mozzarella or scamorza, diced
100g freshly grated parmesan cheese

For the lasagne dough

Quantity Ingredient
125g spinach leaves
250g italian ‘00’ flour
2 eggs
1/2 teaspoon salt

For the mushroom and tomato sauce

Quantity Ingredient
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons finely chopped oregano
375g fresh porcini or other mushrooms, thinly sliced
450g ripe plum tomatoes, peeled, deseeded and chopped

For the béchamel sauce

Quantity Ingredient
4 tablespoons butter
3 tablespoons plain flour
450ml hot milk
grating of nutmeg
salt
freshly ground black pepper

Method

  1. To make the lasagne dough, wash the spinach thoroughly, then cook in a covered saucepan over a moderate heat for 5 minutes or until wilted – the water clinging to the leaves is sufficient to prevent scorching. Drain, squeeze dry and chop €finely.
  2. Place the flour in a mound on a large wooden board or work surface and make a deep well in the centre. Drop in the eggs, spinach and salt. Gradually beat in the flour with a fork, then form into a soft‘ ball. Knead well for 8–10 minutes or until the dough is smooth and elastic. Do not add too much our or the dough will become hard to roll. If the dough seems too dry, add a teaspoon or so of water. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
  3. Roll the dough out fairly thinly and cut into rectangles about 18cm x 10cm. Cook about six lasagne sheets at a time in plenty of lightly salted boiling water until tender but still fi€rm. Remove with a slotted spoon and dip in a bowl of cold water, then lay out on a clean tea towel to dry. Repeat until all the lasagne sheets are cooked.
  4. Meanwhile, heat the olive oil in a large frying pan and cook the garlic and oregano over a moderate heat for 2 minutes. Add the mushrooms and continue to cook until they are tender. Add the tomatoes, season well and cook, uncovered, for a further 10 minutes or until the sauce starts to thicken.
  5. To make the béchamel sauce, melt the butter in a heavy saucepan. Add the flour and cook for 1 minute without browning, stirring constantly. Pour in a little hot milk and stir vigorously with a wooden spoon until the mixture is free of lumps. Gradually add the rest of the hot milk, a little at a time, until it is all incorporated and the sauce is smooth and creamy. Season with nutmeg, salt and pepper and simmer for another minute or two.
  6. Grease a large shallow baking dish and arrange a layer of lasagne over the bottom. Spoon over a layer of the tomato and mushroom sauce and cover with béchamel sauce. Dot with mozzarella and sprinkle grated parmesan over the top. Repeat the layers until all the ingredients are used up, ending with lasagne, béchamel sauce and parmesan. Bake in a preheated 180°C oven for 30–40 minutes or until the top is golden and the sauce is bubbling.
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