LASAGNA W/ PARMESAN MUSHROOM BECHAMEL SAUCE

LASAGNA W/ PARMESAN MUSHROOM BECHAMEL SAUCE image

Yield 8 - 10 servings

Number Of Ingredients 25

Previous Next

Ingredients

Ragu:
olive oil
1.25 lbs ground turkey (dark)
2 mild & 2 hot turkey Italian sausages
2 large cans (32 oz) tomatoes (I used San Marzetto)
2 - 3 shallots diced pretty finely
3 - 4 minced or pressed garlic cloves
mushrooms chopped (as much as you like, I use crimini mushrooms, about 8 - 10 mushrooms)
1/2 cup or so of red wine
2 bay leaves
1 - 2 T. each chopped fresh thyme and chopped oregano
crushed red pepper to taste
salt & pepper
Other Layers:
about 12 oz. fresh ricotta
freshly grated parmesan (I didn't measure how much I used, but estimate about 1 to 1.5 cups)
2 T. flour
3 T. butter
2 cups milk, warmed
~2 cups sliced mushrooms
2 shallots, finely diced
dry vermouth
grated mozzarella cheese
lasagna pasta sheets (I buy them fresh from my local pasta shop)
dried oregano to top

Steps:

heat about 3 T. olive oil in large, heavy pan add mushrooms, allow to sear a bit before stirring add shallots add garlic and season w/ a little salt and pepper stir until cooked through add turkey & sausage cook thoroughly add red wine, deglaze , let simmer on high for a couple of minutes, add tomatoes, bay leaves, herbs and red pepper let come to high simmer, stirring frequently turn down to low, cover and simmer for at least an hour (longer is better) Sauce can be made ahead and refrigerated, and reheated prior to building the lasagna. (Add a little chicken stock if too thick when reheating) Heat large pan, add olive oil heat until glistening add mushrooms and shallots, cook on high until beginning to carmelize add vermouth, allow to flame if desired or just cook at high heat for a couple of minutes add salt and pepper remove from pan reduce heat to medium/medium low add butter, melt sprinkle in flour,stir to mix well cook about 5 minutes, do not allow to brown Slowly add warm milk, constantly stirring slowly add about 2/3 - 3/4 cup parmesan, stir well when sauce is rich and creamy, add mushrooms/shallot mixture and any liquid back in, mix well cook pasta as instructed in bowl mix fresh ricotta with remaining parmesan Preheat oven to 475F Start layering: Spray large, deep baking dish with olive oil Place first layer of lasagna noodles add layer of ragu, spreading thinly but consistently across noodles add layer of ricotta/parmesan mixture on top of meat sauce sprinkle layer of grated mozzarella add layer of noodles more ragu add generous layer of mushroom bechamel add layer of noodles more ragu layer of ricotta mixture layer of mozzarella add one more layer of noodles add final layer of bechamel add layer mozzarella, parmesan too if you want sprinkle with dried oregano Bake at 475 F for 12 - 15 minutes, reduce heat to 350 F, bake another 45 minutes, until beautifully browned