This is what you’ll need:
A lasagna pan – 9×13 or so
Ingredients:
2 large bunches of broccoli rabe
8 oz each of sliced button, cremini, portabello and shitake
1 shallot, diced
2 tablespoons olive oil
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1 egg
1 lb part skim ricotta
1 package mozzarella, shredded
Parmesan cheese (preferably fresh)
1 package no boil lasagna noodles
Salt & Pepper
Preheat the oven to 375 degrees.
Remove the stems and wash and chop the broccoli rabe. Bring a large pot of salted water to a boil and blanche the broccoli rabe for 5 minutes and then shock in ice water. Drain and set aside.
In a large sauté pan, add 2 tablespoons of olive oil and add the diced shallot and cook for a minute or so. Add the Portobello mushroom, salt and cook until slightly browned, about 5 minutes. Add more oil if pan gets too dry. Now add the cremini, button and shitake mushrooms, and cook until dark and fully cooked (taste for salt and pepper, season accordingly) about 10 minutes. Cool and set aside.
Now make the béchamel sauce. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Add the milk (cold) to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg and set aside until ready to use.
Mix the ricotta with 1 egg and ¼ the shredded mozzarella, and salt and pepper.
Now assemble the lasagna. In a large pan, put some béchamel on the bottom to secure the noodles and put down your first layer of noodles. Now put down a layer of broccoli rabe and some of the ricotta. Then second layer is noodles, mushrooms and béchamel with mozzarella, reserving some cheese to finish the top. Continue to layer until you finish and add the rest of the mozzarella and ¼ cup of parmesan to the top.
Cover with foil and bake for 50 minutes. Remove foil and continue to bake until it’s golden and bubbly. Let rest at least 20 minutes before serving.
White Lasagne with Broccoli Rabe and Mushrooms
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 large bunches of broccoli rabe
- 8 oz each of sliced button, cremini, portabello and shitake
- 1 shallot, diced
- 2 tablespoons olive oil
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 1 egg
- 1 lb part skim ricotta
- 1 package mozzarella, shredded
- Parmesan cheese (preferably fresh)
- 1 package no boil lasagna noodles
- Salt & Pepper
Instructions
Preheat the oven to 375 degrees.
Remove the stems and wash and chop the broccoli rabe. Bring a large pot of salted water to a boil and blanche the broccoli rabe for 5 minutes, and then shock in ice water. Drain and set aside.
In a large sauté pan, add 2 tablespoons of olive oil and add the diced shallot and cook for a minute or so. Add the Portobello mushroom, salt and cook until slightly browned, about 5 minutes. Add more oil if pan gets too dry. Now add the cremini, button and shitake mushrooms, and cook until dark and fully cooked (taste for salt and pepper, season accordingly) about 10 minutes. Cool and set aside.
Now make the béchamel sauce. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Add the milk (cold) to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Mix the ricotta with 1 egg and ¼ the shredded mozzarella, and salt and pepper.
Now assemble the lasagna. In a large pan, put some béchamel on the bottom to secure the noodles and put down your first layer of noodles. Now put down a layer of broccoli rabe and some of the ricotta. Then second layer is noodles, mushrooms and béchamel with mozzarella, reserving some cheese to finish the top. Continue to layer until you finish and add the rest of the mozzarella and ¼ cup of parmesan to the top.
Cover with foil and bake for 50 minutes. Remove foil and continue to bake until it’s golden and bubbly. Let rest at least 20 minutes before serving.
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