Potato And Mushroom Lasagna
Ingredients
- 2 tbsp olive oil
- 1 large onion, minced
- 2 oz prosciutto di Parma, finely chopped
- 2 tbsp minced shallots
- 0.5 cup fresh parsley, finely chopped, divided
- 1 lb assorted wild mushrooms (chanterelle, oyster, shiitake), sliced
- 2 tbsp minced garlic
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 2/3 cup dry white wine
- 1 0.5 lb canned crushed tomatoes
- 16 oz fresh ricotta cheese
- 1 large egg
- 0.5 lb Parmigiano-Reggiano, grated, divided
- 0.5 lb mozzarella, grated
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 2 lb assorted potatoes (Idaho, new, sweet), peeled and sliced thin
- 0.8 cup heavy cream plus milk, combined
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly oil a 13×9-inch baking dish. In a large sauté pan, heat the olive oil and sauté the onions and prosciutto for 4 minutes. Add ¼ cup parsley, shallots, and mushrooms; sauté 10 minutes until golden. Season.
- 2
Stir in garlic, basil, and oregano. Strain the mushrooms, return liquid to pan, and reduce to a glaze. Add the wine and reduce again. Add the crushed tomatoes and cook 10 more minutes. Season and fold in the mushroom mixture.
- 3
In a bowl, combine the ricotta, egg, remaining parsley, ½ cup Parmigiano, and mozzarella. Season.
- 4
Season the potato slices with salt and pepper. Spoon a little sauce in the baking dish, sprinkle with Parmesan. Layer potatoes, ricotta mixture, and sauce, pressing each layer firmly. Repeat until all ingredients are used.
- 5
Mix any remaining cream with the last of the cheese. Season and pour over the top. Cover and bake for 40 minutes, then uncover and bake 10 to 15 more minutes until golden and set. Rest 10 minutes before slicing. Garnish with extra grated Parmesan and fried basil leaves.