White Wine and Wild Mushroom Lasagna
I was a little worried when I decided to host a dinner for my sports partners and their spouses. This is both a health conscious crew and a group of hearty eaters. I decided to deconstruct a classic dish, giving it a new twist, thus making it more refined, and a bit healthier. Lasagna is different depending on which country it is being cooked in. In the United States it is layers of pasta and meat sauce with an absolutely necessary layer of ricotta cheese, the whole thing is topped with a melted layer of mozzarella. You will never find the use of bechamel sauce which is a given in most of the British versions. The following recipe for a white wine and wild mushroom lasagna combines the best of both worlds:
- One box of lasagna pasta the type that you don’t need to cook ahead
- 2 containers of ricotta cheese
- 250 grams of mixed mushrooms
- 3 eggs
- 2 glasses of white wine
- butter
- 6 shallots
- juice of 1 lemon
- 2 tablespoons of flour
Sauté the mushrooms in butter with the chopped shallots. Remove half and set aside, add another knob of butter to the remaining vegetables, and heat until melted, add the flour and stir, tip in the white wine, mix until bubbly, adjust the taste with some extra milk or cream to taste. Mix the remaining mushrooms with the ricotta, eggs, and a pinch of salt and pepper. In a large baking dish layer the sauce, pasta, ricotta mixture, ending with pasta and sauce on top. Bake in a medium oven according to the package directions.
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