Mushroom Marsala Lasagna
Rich layers or flavour here.
Prep Time1 hour hr
Cook Time1 hour hr
Total Time2 hours hrs
Course: Appetizer, Main Dish
Cuisine: Italian
Servings: 8 people
Calories: 815kcal
'Bechamel' Sauce
- 3 ½ cups celery root 1" dice
- 2 cups beef broth
- 1 ¼ cups 5% cream
- 2 sprigs each thyme, sage, rosemary
- 1 bay leaf
- 2 large eggs
- 1 ½ cups ground parmesan cheese
Mushroom Mixture
- 2 cups dried mushrooms (porcini or gourmet mix)
- 4 cups boiling water
- 4 cups mushroom slices (about ¼" slices of cremini or baby portabella)
- 1 tablespoon olive oil
- 1 cup Marsala
- 2 cups beef broth
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetable/Prosciutto Mixture
- 3 medium leeks, finely sliced white and light green parts only
- 3 Tbsps butter
- 2 Tbsps olive oil
- 6 oz prosciutto (can sub pancetta)
- 2 medium shallots finely diced
- 1 tablespoon olive oil
Cheese
- 24 oz mozzarella cheese shredded
- ¼ cup ground parmesan (reserve for the topping on the final layer)
Pasta
- 1 pkg dried lasagna noodles 16-20 noodles
'Bechamel' Sauce
Peel celery root and dice into 2" chunks. Simmer the celery root in the broth and cream with the fresh herb sprigs and the bay leaf for about 20 minutes until soft.
Let the mixture cool down while you prepare the other ingredients.
When the mixture is cool remove the herbs and bay leaf. Transfer to a blender and add the eggs and the parmesan cheese. Blend until smooth. You should have 3-4 cups of sauce in the end.
Separate out ½ cup of the sauce and reserve for the final topping.
Mushroom Mixture
Add the dried mushroom to the boiling water and let it sit about 15 minutes.
Meanwhile, clean and slice fresh mushrooms.
When dried mushrooms are ready drain the water off them and dice them (really) finely.
Heat 1 tablespoon oil in a separate skillet. Add the mushroom to the hot pan and sauté about 15 minutes over medium heat. You want them to release their moisture but not shrink considerably.
Add the Marsala and cook another 5 minutes to allow it to evaporate. Add the 2 cups of broth and the salt and pepper and simmer another 10 minutes or so until mixture equals about 5 cups.
Vegetable/Prosciutto Mixture
Heat 3 Tbsps butter and 2 Tbsps oil in a large skillet. Add finely sliced leeks and sauté over medium heat about 20 minutes. Leeks should be golden in color.
In a separate skillet, heat up the other tablespoon olive oil and sauté the prosciutto and shallots about 10 minutes.
Combine the leeks, prosciutto and shallots and the Mushroom mixture when they are all done.
Assembly
Preheat oven to 350 degrees
Spray a 9 X 13" oven proof pan with cooking spray. Your pan should be 4-5 deep.
Cover the bottom of the pan with a layer of the lasagna noodles overlapping slightly.
Spread ⅓ of the cream 'bechamel' sauce over this layer, then ⅓ of the Mushroom/vegetable/prosciutto mixture, then ⅓ of the mozzarella.
Repeat for 2 more layers.
Drizzle the reserved 'bechamel' mix evenly over the top layer and sprinkle the ¼ cup of ground parmesan evenly the top.
Bake in oven for approximately 1 hour.
Calories: 815kcal | Carbohydrates: 27g | Protein: 36g | Fat: 60g | Saturated Fat: 30g | Cholesterol: 205mg | Sodium: 1773mg | Potassium: 816mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2055IU | Vitamin C: 10mg | Calcium: 792mg | Iron: 3mg