lasagna with pistou and mushrooms

prep time:  tbd
cook time:  35 - 40 minutes
servings:  6

pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
3 tablespoons olive oil
1 ounce parmesan - grated

lasagna ingredients:
1 egg
1/2 pound fresh ricotta
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan

pistou steps:
1.  grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle.  add salt to taste and slowly drizzle in the olive oil.  blend or grind until smooth.  blend in the parmean and set aside.

lasagna steps:
1.  in a medium size bowl whisk the egg and add the ricotta and the pistou.  whisk to blend well.

2.  heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms.  do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften.  add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two.  add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes.  season to taste with salt and pepper.  remove from the heat.

3.  preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil.  spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish.  top with a layer of lasagna noodles.  top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula.  top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms.  repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan.  make sure that the noodles are covered with ricotta and that there are no dry exposed edges.  drizzle a little bit of olive oil over the top.

4.  cover the baking dish tightly with foil and place in the oven.  bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling.  remove from the heat and allow to sit for 5 - 10 minute before serving.

- new york times, september 2013

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