Lasagna Bianca With Mushrooms And Burrata Food

LASAGNA BIANCA WITH MUSHROOMS AND BURRATA

Steps:

• If the mushrooms are fresh, start by cleaning them. Cut off the lower part of the stem, immerse them in water and washing them thoroughly without breaking them until clean of any soil.
• Pat the mushrooms dry with a cloth and cut them into pieces (see photo on page 1).
• If you are using dried porcini, you need to soak them in a bowl with warm water for at least half an hour and then drain them.
• Put two tablespoons of extra virgin olive oil into a non-stick frying pan and heat
• When the oil is hot add one or two peeled garlic cloves (as desired)
• Add the mushrooms and let them brown a little.
• Lower the flame and add the white wine, a handful of chopped parsley, salt and pepper.
• Let the mushrooms cook for about 40 minutes until they are soft.
• If the sauce gets too dry, add more wine or some vegetable broth.
• In the meantime make the béchamel.
• Add a little bit of béchamel to the mushroom sauce.
• Turn off the flame and let the mushrooms marinate.
• Remove the garlic from the frying pan.
• Cut the outer part of burrata into small pieces in a bowl so that you can keep the stracciatella (the soft part inside of the cheese) in the bowl and put it aside.
• Grease an oven dish with butter.
• Fill the bottom with lasagne sheets (precooked to not quite al dente if dried)
• Add some béchamel and mushrooms, cover with burrata pieces and grated cheese
• Continue to layer until all the lasagne have been used and the dish is almost full
• Finish by covering the last layer with the last of the béchamel, the stracciatella (the creamy mixture from inside the burrata), the remaining grated cheese and some small bits of butter
• Bake at 180 ° for about 30 minutes.
• When ready allow the dish to stand for 5 minutes before serving.

SAUSAGE AND MIXED MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

LASAGNA BIANCA WITH MUSHROOMS AND BURRATA

Steps:

• If the mushrooms are fresh, start by cleaning them. Cut off the lower part of the stem, immerse them in water and washing them thoroughly without breaking them until clean of any soil.
• Pat the mushrooms dry with a cloth and cut them into pieces (see photo on page 1).
• If you are using dried porcini, you need to soak them in a bowl with warm water for at least half an hour and then drain them.
• Put two tablespoons of extra virgin olive oil into a non-stick frying pan and heat
• When the oil is hot add one or two peeled garlic cloves (as desired)
• Add the mushrooms and let them brown a little.
• Lower the flame and add the white wine, a handful of chopped parsley, salt and pepper.
• Let the mushrooms cook for about 40 minutes until they are soft.
• If the sauce gets too dry, add more wine or some vegetable broth.
• In the meantime make the béchamel.
• Add a little bit of béchamel to the mushroom sauce.
• Turn off the flame and let the mushrooms marinate.
• Remove the garlic from the frying pan.
• Cut the outer part of burrata into small pieces in a bowl so that you can keep the stracciatella (the soft part inside of the cheese) in the bowl and put it aside.
• Grease an oven dish with butter.
• Fill the bottom with lasagne sheets (precooked to not quite al dente if dried)
• Add some béchamel and mushrooms, cover with burrata pieces and grated cheese
• Continue to layer until all the lasagne have been used and the dish is almost full
• Finish by covering the last layer with the last of the béchamel, the stracciatella (the creamy mixture from inside the burrata), the remaining grated cheese and some small bits of butter
• Bake at 180 ° for about 30 minutes.
• When ready allow the dish to stand for 5 minutes before serving.

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
• To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
• In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
• To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
• Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

WILD MUSHROOM LASAGNE

Steps:

• Make filling:
• In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
• Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
• Make sauce:
• In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
• Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
• Assemble lasagne:
• Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

WHITE SAUCE LASAGNA (LASAGNA BIANCA)

Steps:

• In a small pot of boiling water add peas and cook until tender about 10 minutes, cook sausage in a small frying pan adding a 1/4 cup of water, cook until browned and cooked thoroughly and water has evaporated (watch that it doesn't burn), in a medium frying pan add 2 tablespoons of olive oil, add mushrooms, 1/4 teaspoon of oregano, 1/4 teaspoon of parsley ,1/4 teaspoon of salt and 1/4 cup of water, cook on medium heat until tender and water has evaporated, stirring occasionally , watch that they don't burn. When done, add the drained peas, italian sausage to the mushrooms and combine well. In a large pot melt butter over medium heat, blend in flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat. In a medium baking pan (I used a 12x10) spread a ladle (using a 1/2 cup ladle) of sauce on the bottom of the pan (keeps the noodles from sticking) then doing 4 layers , place lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if need be), add 1 1/2 to 2 ladles of sauce (spread so that it covers the noodles), 1/4 of the mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese for 4 layers. Bake in 350° degree oven for approximately 20-25 minutes. Let sit for 5 minutes before cutting . Enjoy!
• *the new oven ready lasagne (no boiling needed) is a perfect alternative. I'm sure you can find it in the pasta section of your supermarket.