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Charles W., Plainville,
- Prosciutto and Portobello Mushroom Lasagna
- (Prosciutto e Funghi Portobello Lasagna)
For the Filling:
3 tablespoons plus 2 teaspoons extra virgin olive oil
2 and 1/2 pounds (about 10) Portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 ounces)
2/3 cup chopped shallots (about 2 large)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
For the Sauce:
4 cups whole milk
14-ounce chicken broth
1 bay leaf
1/2 cup (1 stick) butter
2/3 cup all purpose flour
2 cups (about 8 ounces) shredded mozzarella cheese
1/3 cup grated Parmigiano cheese
1/8 teaspoon ground nutmeg
For the Lasagna:
1 pound lasagna pasta
1/2 cup grated Swiss cheese
2 tablespoons butter, cut into 1/2-inch pieces
- Prepare the Filling:
Preheat oven to 400°F.
Brush rimmed baking sheet with 1 tablespoon olive oil.
Toss mushrooms with 2 tablespoons olive oil in large bowl to coat.
Arrange mushrooms, gill side up, in single layer on prepared baking sheet.
Sprinkle with salt and pepper.
Roast until tender, about 45 minutes.
Cut mushrooms into 1/3-inch thick slices.
Meanwhile, heat remaining 2 teaspoons olive oil in medium nonstick skillet over medium heat.
Add prosciutto; saute until browned, about 3 minutes.
Add shallots, rosemary, and thyme.
Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
Prepare the Sauce:
Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat.
Remove from heat.
Let stand 10 minutes; discard bay leaf.
Melt butter in heavy medium saucepan over medium-low heat.
Whisk in flour; stir 2 minutes.
Whisk in hot milk mixture; bring to boil, whisking frequently.
Reduce heat to low; simmer 5 minutes, stirring frequently.
Remove from heat; stir in Swiss cheese, Parmigiano cheese, and nutmeg.
Season to taste with salt and pepper.
Prepare the Lasagna:
Cook pasta in large pot of boiling salted water until 'al dente' (noodles will finish cooking in oven).
Drain and rinse with cold water.
Drain again; pat dry.
Butter 13 x 9 x 2-inch glass baking dish.
Spread 1 cup sauce over bottom of prepared dish.
Arrange 1/3 of noodles over sauce, overlapping to fit.
Spread about 1 and 2/3 cups sauce over noodles.
Arrange 1/2 of mushrooms over sauce.
Scatter 1/2 of prosciutto mixture over mushrooms.
Arrange 1/2 of remaining pasta over mushrooms, overlapping to fit.
Spread 1 and 2/3 cups sauce over noodles.
Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles.
Spread remaining sauce over noodles, sprinkle Parmigiano cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F.
Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated).
Let stand 20 to 30 minutes before serving. Makes 8 servings.
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