Lasagne with Wild Mushrooms, Sausage, Four Cheeses, and Prosciutto
INGREDIENTS
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The Beginning:
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3 tablespoons good olive oil
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3 medium cloves of garlic, minced
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3 medium onions, well chopped
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The Sauce:
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2 tablespoons extra-virgin olive oil
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2 1/2 lb. sweet Italian sausage, preferably without fennel,
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casings removed
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1 1/2 lb. ground chuck
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1 cup whole milk
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32 oz. of your favorite bottled tomato sauce
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(Raos is very good; so is Muir Glen with Romano Cheese)
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28 oz. can of tomatoes and their juices, squished with
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your impeccably clean hands (Muir Glen preferred)
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14-oz can of diced tomatoes and their liquid
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2 tablespoons chopped fresh basil, if available
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(never use dried basil; it has no flavor)
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1 teaspoon dried oregano
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2 teaspoons fresh chopped thyme, or 1 teaspoon dried thyme
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1/2 cup dry French white vermouth
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1-3 tablespoons tomato paste
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The Fillings:
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1 lb. assorted sliced fresh wild mushrooms, especially shiitakes, chanterelles, and/or criminis
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3/4 cup dried porcini mushrooms, soaked for 20 minutes
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in hot water to cover
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Two good pinches of crumbled dried rosemary
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1/2 cup Marsala wine
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2 lbs. ricotta cheese
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3/4 cup freshly grated Parmigiano-Reggiano cheese
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10-15 grates of fresh nutmeg
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3 large eggs, lightly beaten
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Freshly ground black pepper to taste
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1 lb. grated Monterey Jack cheese
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1 cup creme fraiche
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1/2 lb. prosciutto (di Parma, if possible), torn into bite-size slices
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1 lb. fresh mozzarella (for topping)
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The Noodle:
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about 3/4 pound of No-Boil Lasagna Noodles (Delverde preferred)
Comments & Reviews
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