Cauliflower and Forest Lasagna mushrooms

Recipe for Lasagna, a self-service dish for the holidays, and big feasts. The bottom layers of lasagna are saturated tomato sauce, top layer – with baked cheese crust.

The bottom of the pan was first covered with tomato sauce from tomatoes, basil, parsley and honey. A small amount of bechamel sauce, made from baked cauliflower, milk, nutmeg walnut, and chopped with a blender. Layers of Lasagna. Cheese a mixture of ricotta, thyme, pecorino romano cheese, and fontina. Blanched mushrooms such as boletus, honey mushrooms, or ceps mushrooms. Baked and served with the remaining tomato sauce.

The photodishes: Johnny Miller Time: 3 hours. 45 minutes Difficulty: medium Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For tomato sauce:

• 2 tbsp. l olive oil
• 1 small onion, cut into small pieces cubes
• 2 cloves of garlic, chop finely
• A pinch of dried red pepper flakes
• 1.5 tsp honey
• 2 tbsp. l chopped fresh basil
• Coarse salt and freshly ground pepper
• 3 tbsp. l chopped fresh parsley
• 3 tbsp. canned plum tomatoes in their own juice, along with juice

For bechamel with cauliflower sauce:

• 1 head of cauliflower
• 2 tbsp. l olive oil
• Coarse salt and freshly ground pepper
• 4 tbsp. l (60 gr.) Unsalted butter
• 1/4 Art. wheat flour
• 5 tbsp. hot whole milk
• 1/8 tsp freshly grated nutmeg
• 1/2 tbsp. finely grated pecorino romano cheese

For lasagna:

• 30 gr dried porcini mushrooms
• Coarse salt
• 16 dried lasagna plates
• 450 gr sheep milk ricotta cheese
• 1 large egg
• 3/4 Art. chopped fresh parsley, as well as additionally for side dish
• 3 tsp finely chopped fresh thyme
• 1 tbsp. finely grated pecorino romano cheese
• Freshly ground pepper
• 3 tbsp. l olive oil
• 3 cloves of garlic, crush
• 700 gr frozen forest mushrooms of different varieties (ceps, mushrooms, boletus, honey mushrooms and butter), chop
• 2 shallots, chopped into small cubes
• 600 gr cheese fountain, coarsely grate

Recipes with similar ingredients: onions, garlic, tomatoes plum, basil, parsley, honey, cauliflower, flour, milk, nutmeg, pecorino romano cheese, mushrooms, lasagna paste, cheese ricotta, thyme, shallots, fountain cheese

Recipe preparation:

1. Prepare tomato sauce: Heat olive in a saucepan oil to a moderately high temperature. Add onions and fry, stirring occasionally, until soft, about 8 minutes. Add garlic, pepper flakes and cook another 30 sec. Add to stewpan tomatoes, basil and continue cooking, kneading tomatoes with a spatula until the sauce thickens, about 10 minutes. Season salt and pepper. Pour sauce into a blender and grind until smooth condition; return to the stewpan and add parsley, honey, 1/4 tsp. salt and pepper to taste.
2. Make Bechamel with Cauliflower Sauce: Preheat oven up to 180 ° C. Assort cauliflower into inflorescences, large cut into the size of small inflorescences, put in a mold for baking. Sprinkle with olive oil and sprinkle with salt and pepper. Add to the form 1.5 tbsp. water, cover with aluminum foil and cook until soft, about 1 hour. Remove from oven.
3. Melt creamy in a large saucepan at medium temperature butter. Add flour and cook, stirring, 30 sec. Continuing stir pour 4 tbsp. hot milk, increase heat to moderate heat, and bring to a boil; make the sauce stirring until it thickens, about 5 minutes. Add cauliflower, reduce heat to low temperature and continue cooking for another 5 minutes. Remove from heat and let cool slightly. then use a blender to grind until smooth. Strain the sauce in a clean pan and bring to a gentle boil when low temperature. Stir in nutmeg, cheese, salt and pepper. taste, cook 1 min. If necessary, dilute the sauce with the remaining hot milk.
4. Prepare lasagna: Immerse ceps in a bowl with 1 1/4 Art. boiling water, leave for 30 minutes. Meanwhile in big bring salted water to a boil. Add plates lasagna and cook for 5 minutes; discard in a colander and rinse under cold water. Transfer to a dish. Increase temperature in oven to 190 ° C.
5. Mix in a separate bowl ricotta cheese, egg, 1/2 tbsp. parsley 1 tsp thyme and 1/2 tbsp. pecorino romano cheese, salt and Spice up.
6. In a large saucepan, heat the olive oil to a high temperature. Add garlic and cook for 1 min. Add mushroom assorted and cook until soft, about 4 min. Add onions – shallots and fry until golden brown, about 6 min. Strain porcini mushrooms through a sieve, retaining the liquid, then coarsely chop and add to the stewpan; cook 1 min. Add mushroom liquid and continue cooking for another 6 minutes until the liquid is almost do not evaporate completely. Stir in the remaining 2 tsp. thyme and 1/4 Art. parsley, salt and pepper. Remove from stove.
7. Spread the bottom of the baking dish (25 to 35 cm.) Part tomato sauce. Then pour a small amount of bechamel sauce; put 4 lasagna plates on top. Then distribute a little cheese mixture, part of the mushroom mixture, sprinkle with a small amount Fontin cheese and pecorino romano. Salt and pepper. Continue spread the ingredients in the same sequence, making 3 more repeat and finish the last layers with lasagna plates, sauce bechamel and pecorino romano cheese.
8. Place the mold on a baking sheet, cover with aluminum foil and cook in the oven for 30 minutes. Reveal and continue cooking, another 30 – 40 min., Until golden brown. Get out of the oven sprinkle with parsley and leave for 15 minutes. Serve with Lasagna the remaining tomato sauce.