Best Fontina Mushroom And Pancetta Lasagne Recipes

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HOME/MADE MUSHROOM LASAGNA



Home/Made Mushroom Lasagna image

Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized." Three of those four appear in Byrne's lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.

Provided by Sam Sifton

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup extra-virgin olive oil or herb oil
6 large shallots, peeled and minced
1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
Kosher salt
freshly ground black pepper
4 tablespoons unsalted butter, or herb oil
3 large cloves garlic, peeled and minced
4 tablespoons flour, ideally instant or all-purpose
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup Gruyère cheese, grated
1 cup Fontina cheese, grated
2 tablespoons best-quality truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella, sliced
1 cup fresh Parmesan, grated

Steps:

  • Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
  • Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
  • Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
  • Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
  • Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

Nutrition Facts : @context http, Calories 814, UnsaturatedFat 26 grams, Carbohydrate 73 grams, Fat 42 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 1006 milligrams, Sugar 13 grams, TransFat 0 grams

VEGETABLE LASAGNA W/ FONTINA CHEESE & CREAMY PARMESAN SAUCE



Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce image

Make and share this Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce recipe from Food.com.

Provided by Impera_Magna

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

4 cups cooked vegetables (choose 2 or whatever combo you like, asparagus and mushroom, zucchini and spinach, broccoli and carr)
4 1/2 tablespoons butter
1 medium onions or 1 medium onion, chopped
1 1/2 tablespoons salt, plus
1/4 teaspoon salt
15 no-boil lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed with the side of a knife
5 tablespoons flour
fresh ground pepper, to taste
1 1/4 cups grated parmesan cheese
1/2 lb Fontina cheese, grated (or provolone, 2 1/2 cups)

Steps:

  • Heat 2 Tbs. butter over medium-high heat in a large skillet.
  • Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
  • Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
  • Add noodles and soak until soft and pliable, 10 minutes.
  • Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
  • Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
  • Fish out garlic; discard.
  • Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
  • Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
  • Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
  • Remove from heat; place plastic wrap directly on the sauce's surface.
  • Adjust rack to upper-middle position and heat oven to 425 degrees.
  • Smear 1/4 cup of the sauce over bottom of baking dish.
  • Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
  • Assemble final layer with remaining noodles, sauce and cheeses.
  • Seal with foil and bake until bubbly, about 35 minutes.
  • Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
  • Let stand 10-15 minutes before serving.

Nutrition Facts : Calories 213.6, Fat 15.3, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1418.1, Carbohydrate 7.2, Fiber 0.2, Sugar 0.9, Protein 12

MUSHROOM LASAGNA



Mushroom Lasagna image

Like pinot noir, mushrooms are Oregon's pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle.

Provided by Florence Fabricant

Categories     dinner, weekday, sauces and gravies, main course

Time 1h45m

Yield About 8 servings as a first course, 4 to 6 as a main course

Number Of Ingredients 14

1/4 pound pancetta, sliced thin and slivered
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, slivered
1 pound mixed mushrooms, sliced shiitake, cremini, oyster, chanterelle, porcini, etc.
12 chestnuts, roasted, peeled and quartered fresh, jarred or frozen
12 sage leaves, slivered
Salt
pepper
2 1/4 cups milk
6 1/2 tablespoons unsalted butter or black truffle butter
1/2 cup flour
1/2 pound pasta for lasagna, preferably fresh, parboiled if dry
3 ounces grana padano, grated

Steps:

  • Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
  • Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
  • Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
  • Bake 40 to 45 minutes, until the top is lightly browned.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 563 milligrams, Sugar 6 grams, TransFat 0 grams

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