Friday, December 3, 2010

Truffled Wild Mushroom Lasagna with Broccolini

It's hard to believe that this recipe came from Cooking Light! It is so rich and delicious and not completely horrible for you. The best part is that it is vegetarian. We have a handful of vegetarian friends and I never know what to make them because I am such a blood hungry carnivore.

I would STRONGLY suggest making the lasagna and broccolini together if you are serving the lasagna as a main course. The citrus of the gremolata cuts the creaminess of the lasagna. Only adjustment I would make to the lasagna is to use more truffle oil. I am a truffle freak and almost doubled the amount suggested and even drizzled some over each serving. Also, if you want to make this completely vegetarian or if you do not care for anchovies, leave them out of the gremolata and just add a couple pinches of salt. So good either way.


Truffled Wild Mushroom Lasagna
*Recipe courtesy of Cooking Light

Ingredients

  • 1  tablespoon  olive oil
  • 2  cups  thinly sliced leek
  • 8  garlic cloves, thinly sliced
  • 3/8  teaspoon  salt, divided
  • 7  cups  sliced cremini mushrooms (about 1 1/2 pounds), divided
  • 4  cups  sliced shiitake mushroom caps (about 1 pound)
  • 2/3  cup  Côtes du Rhône or other fruity red wine
  • 1  tablespoon  chopped fresh thyme
  • 1  tablespoon  chopped fresh oregano
  • 1  tablespoon  chopped fresh sage
  • 3  tablespoons  white truffle oil (Or more to taste.)
  • 1  teaspoon  black pepper, divided
  • 2 1/2  cups  1% low-fat milk
  • 1  bay leaf
  • 2  tablespoons  butter
  • 3 1/2  tablespoons  all-purpose flour
  • 1/8  teaspoon  ground nutmeg
  • 2  cups  fat-free ricotta cheese
  • 1/4  cup  chopped fresh flat-leaf parsley
  • 1  tablespoon  grated lemon rind
  • Cooking spray
  • 8  ounces  precooked lasagna noodles (A trick I learned from watching the Barefoot Contessa is to just soak lasagna noodles in hot tap water for 20 minutes in a large dish. This way they won't overcook and stay intact.)
  • 1  cup  (4 ounces) shredded part-skim mozzarella cheese
  • 1  cup  (4 ounces) grated fresh Parmesan cheese

Preparation

1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.
2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.

3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

4. Preheat oven to 350°.
5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.

Nutritional Information

Calories:
424
Fat:
17.7g (sat 6.4g,mono 2.2g,poly 8.1g)
Broccolini with Anchovy Gremolata
*Recipe courtesy of Cooking Light

Ingredients

  • 1/3  cup  chopped fresh flat-leaf parsley
  • 1 1/2  tablespoons  grated lemon rind
  • 4  canned anchovy fillets, rinsed, drained, and finely chopped (Optional.)
  • 4  garlic cloves, minced
  • 5  quarts water
  • 1 1/2  pounds  Broccolini
  • 2  tablespoons  fresh lemon juice
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine parsley, lemon rind, anchovies, and garlic in a small bowl; toss well to combine.
2. Bring 5 quarts water to a boil. Add half of Broccolini to boiling water; cook 4 minutes or until crisp-tender. Remove Broccolini from boiling water with a slotted spoon. Repeat procedure with remaining Broccolini. Place Broccolini in a large bowl. Add lemon juice, oil, salt, and pepper; toss well to combine. Divide Broccolini mixture evenly among 8 plates; top each serving with about 1 tablespoon gremolata.

Nutritional Information

Calories:
59
Fat:
1.9g (sat 0.3g,mono 1.3g,poly 0.2g)
We completed our meal with a nebbiolo. I love a nebbiolo. This wine was great with this meal sort of like how the broccolini was great with the lasagna. Nebbiolo is bright and can sometimes be a bit acidic and also has a little kick of spice. All these qualities worked perfectly with everything happening on our plate. Yuuuuum.