Submitted for our Dairy Recipe Contest, by R. Urist
- 2 lbs fresh mushrooms
- 1 oz. dried wild mushrooms, including morels
- 4 cloves garlic
- 1/2 cup parsley
- 2 sprigs thyme (or a pinch of dried thyme)
- 3 tablesploons olive oil
- 2 containers ricotta cheese
- 6 tablespoons flour
- 6 tablespoons butter
- nutmeg 1 cup milk powder
- 4 teaspoons dried boullion
- 3 cups water
- 3/4 cup parmesan cheese
- 1pound fresh lasagne noodles
For Mushroom Filling
Soak dry mushrooms (for about 1/2 hour) in enough hot water to cover. Sautee garlic first, then two pounds sliced mushrooms in olive oil. Drain soaked mushrooms (reserve the liquid), chop in food processor. Add 1/2 the sauteed mushrooms to processor, and chop those, too. Add chopped mixture to the sauteed mushrooms, add 1/2 cup chopped parsley and some thyme, and set aside.
In blender: 1 cup dry milk powder, 4 hefty teaspoons dry boullion (Carmel Kosher pareve chicken soup mix), a pinch of nutmeg, 6 tablespoons butter, 6 tablespoons flour, the mushroom soaking liquid (along with any remaining liquid left by sauteed mushrooms) plus hot water to measure three cups. Pour into saucepan and thicken over heat.
In processor: 2 containers ricotta*, 1 whole egg plus 1 egg white, 1/2 cup grated parmesan. After processing, add 1/2 cup sauce. Use one pound fresh lasagne noodles or a packaged equivalent -- enough for one large lasagne dish.
Butter baking dish. Place a layer of pasta, then sauce, then mushrooms, then sauce. Keep layering, ending with sauce. Sprinkle a thick layer of parmesan over top. Bake at 350 for 50 to 60 minutes
Serves 10 - 12 people for a large dinner portion each, or 16 smaller pieces.
*Note: the recipe from which this is adapted uses only one cup ricotta in all. Click for details on our Dairy Recipe Contest