Mushroom Lasagna
- 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
- 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 saute until softened.
- Stir in the mushrooms and saute 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.
pancetta, extravirgin olive oil, onion, garlic, mushrooms, chestnuts, sage, salt, pepper, milk, butter, flour, pasta, padano
Taken from cooking.nytimes.com/recipes/1014128 (may not work)