Thursday, January 27, 2005
wild mushroom lasagna
For béchamel sauce
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk,
clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper
For mushroom tomato sauce
2 cups boiling-hot water
1 oz dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
For assembling lasagne
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 oz finely grated Parmigiano-Reggiano (1 3/4 cups)
Make béchamel:Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
Make mushroom tomato sauce:Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
Assemble and bake lasagne:Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water. Put oven rack in middle position and preheat oven to 425°F. Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.
Cooks' notes:• Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.• You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.Makes 12 first-course or 8 main course servings.
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk,
clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper
For mushroom tomato sauce
2 cups boiling-hot water
1 oz dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
For assembling lasagne
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 oz finely grated Parmigiano-Reggiano (1 3/4 cups)
Make béchamel:Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
Make mushroom tomato sauce:Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
Assemble and bake lasagne:Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water. Put oven rack in middle position and preheat oven to 425°F. Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.
Cooks' notes:• Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.• You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.Makes 12 first-course or 8 main course servings.
Monday, January 10, 2005
rice lasagna
Ingredients
1 pound lean ground beef or bulk pork sausage
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green sweet pepper
1 28- to 32-ounce jar spaghetti sauce
2 slightly beaten eggs
2 cups low-fat cream-style cottage cheese (about 16 ounces)
1 8-ounce package shredded mozzarella cheese (2 cups)4 cups hot cooked rice
1/4 cup grated Parmesan cheese
Directions
1. In large skillet, cook ground beef, onion, and green pepper until meat is brown. Drain off fat. Stir in spaghetti sauce; heat through.
2. Meanwhile, in medium bowl, stir together the eggs, cottage cheese, and mozzarella cheese; set aside.
3. In 3-quart rectangular baking dish, layer half of the meat-sauce mixture, half of the cooked rice, and half of the cottage cheese mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree F oven about 50 minutes or until top is golden. Let stand 10 minutes before serving. Makes 8 servings.
1 pound lean ground beef or bulk pork sausage
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green sweet pepper
1 28- to 32-ounce jar spaghetti sauce
2 slightly beaten eggs
2 cups low-fat cream-style cottage cheese (about 16 ounces)
1 8-ounce package shredded mozzarella cheese (2 cups)4 cups hot cooked rice
1/4 cup grated Parmesan cheese
Directions
1. In large skillet, cook ground beef, onion, and green pepper until meat is brown. Drain off fat. Stir in spaghetti sauce; heat through.
2. Meanwhile, in medium bowl, stir together the eggs, cottage cheese, and mozzarella cheese; set aside.
3. In 3-quart rectangular baking dish, layer half of the meat-sauce mixture, half of the cooked rice, and half of the cottage cheese mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree F oven about 50 minutes or until top is golden. Let stand 10 minutes before serving. Makes 8 servings.
