Wild Mushroom and Cauliflower Lasagna
INGREDIENTS
•
2 tablespoons extra-virgin olive oil
•
1 small Spanish onion, finely diced
•
2 cloves garlic, finely chopped
•
Pinch of red pepper flakes
•
3 cups canned plum tomatoes and their juices
•
2 tablespoons chopped fresh basil
•
Kosher salt and freshly ground pepper
•
3 tablespoons chopped fresh parsley
•
1 1/2 teaspoons honey
•
1 head cauliflower
•
2 tablespoons extra-virgin olive oil
•
Kosher salt and freshly ground pepper
•
4 tablespoons unsalted butter
•
1/4 cup all-purpose flour
•
5 cups whole milk, heated
•
1/8 teaspoon freshly grated nutmeg
•
1/2 cup grated romano cheese
•
1 ounce dried porcini mushrooms
•
Kosher salt
•
16 lasagna noodles
•
1 pound sheep's milk ricotta cheese
•
1 large egg
•
3/4 cup chopped fresh parsley, plus more for garnish
•
3 teaspoons finely chopped fresh thyme
•
1 cup grated romano cheese
•
Freshly ground pepper
•
3 tablespoons extra-virgin olive oil
•
3 cloves garlic, smashed
•
1 1/2 pounds assorted mushrooms, chopped
•
2 shallots, finely diced
•
1 1/4 pounds fontina cheese, coarsely grated
Comments & Reviews
Just A Pinch Sweepstakes