Ciao Chow Linda

Artichoke Mushroom Lasagna

Author: Ciao Chow Linda

Ingredients

• FOR THE PASTA:

• 3 eggs

• 2 cups 00 flour

• (or buy already made lasagna sheets)

• FOR THE FILLING:

• 4 cups baby portobello mushrooms, sliced

• 2 tablespoons buttter

• 2 10-ounce packages frozen artichokes

• 1 large shallot, finely minced

• 1/4 cup olive oil

• a couple of sprigs of fresh thyme

• salt, pepper

• 7 ounces Taleggio cheese

• 1 cup grated parmesan cheese

• FOR THE BECHAMEL SAUCE:

• 1/2 cup butter

• 1/3 cup flour

• 4 cups milk or 2 cups milk and 2 cups vegetable broth

• 1 bay leaf

• salt, pepper

• a few grindings of grated nutmeg

Instructions

1. Make the pasta by placing the flour in the food processor add adding the eggs.

2. Hold back about 1/2 cup flour and add it after you’ve mixed the initial flour and eggs to see if you need to add more.

3. If it’s too wet, add more flour, even more than the 1/2 cup you reserved,if needed.

4. The dough should not be sticky, but should not be dry either.

5. You want it to be pliable enough to roll out.

6. I like to remove it from the food processor and knead it a minute or two on the board.

7. Wrap the dough in plastic wrap and let it rest at least 1/2 hour to let the glutens relax.

8. Roll on a pasta machine to the next to the last thin setting.

9. When ready to assemble the lasagna, boil the pasta for just a minute, then drain and pat dry.

10. It will continue to cook the rest of the way in the oven.

11. FOR THE FILLING:

12. Boil the artichokes in water for five minutes.

13. Drain the artichokes, and remove from the water, but retain the water and let it reduce so you can use the flavored water in the bechamel sauce later.

14. If the artichokes are too thick, slice them thinner.

15. Place the butter in a skillet on high heat and add the mushrooms.

16. Let them sear on high heat to get some color and caramelization.

17. Remove from the heat and place the mushrooms in a bowl.

18. Lower temperature of pan.

19. Add the olive oil and the minced shallots and sauté until the shallots are wilted.

20. Add the cooked artichokes and seasonings.

21. Saute with the olive oil and shallots for a few minutes.

22. Add the artichokes to the bowl with the mushrooms.

23. TO MAKE THE BECHAMEL:

24. Melt the butter in a saucepan.

25. Add the flour and stir with a spoon or whisk and let the flour cook for a minute or two.

26. Slowly add the milk and the vegetable broth (or just milk alone if not using vegetable broth.)

27. Add the bay leaf and other seasonings and let them meld together.

28. Keep stirring with a whisk to make sure there are no lumps.

29. Remove the bay leaf.

30. Set sauce aside and assemble lasagna.

31. TO ASSEMBLE:

32. Spread some of the béchamel sauce on the bottom of a lasagna pan or casserole.

33. My lasagna dish measured 9″ x 11 1/2 “

34. Add one layer of the pasta.

35. Cover with half of the artichoke and mushroom mixture.

36. Dabble with some of the Taleggio cheese.

37. Spread with more of the bechamel sauce and some of the parmesan cheese.

38. Add a second layer of pasta, the rest of the artichoke and mushroom mixture.

39. Dabble with more taleggio cheese, bechamel and parmesan.

40. Cover with another layer of pasta, then spread the rest of the bechamel, parmesan and taleggio cheese on top.

41. This can all be done one day ahead of time and refrigerated.

42. On the day of serving, remove from refrigerator and let sit for one hour on the counter to bring to room temperature.

43. Place covered with aluminum foil, in a 350 degree oven for 20 minutes.

44. Remove the foil and bake for another 15-20 minutes or until the top is browned.

45. Remove from the oven and let the lasagna rest at least 15 minutes before serving.