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.
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°.
Nutritional Information
- Calories:
- 424
- Fat:
- 17.7g (sat 6.4g,mono 2.2g,poly 8.1g)
*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)
