Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Onion - minced (large)

  3. 2 oz 56g Prosciutto di Parma - finely chopped

  4. 2 tablespoons 30ml Minced shallots

  5. 1/2 cup 73g / 2.6oz Finely-chopped parsley

  6. 1 lb 454g / 16oz Assorted wild and exotic mushrooms

  7. (chantrelles, oysters, shiitake, lobster)

  8. 2 tablespoons 30ml Minced garlic

  9. 2 tablespoons 30ml Chopped basil

  10. 1 tablespoon 15ml Chopped fresh oregano

  11. 2/3 cup 157ml Dry white wine

  12. 1 1/2 lbs 681g / 24oz Canned crushed tomatoes - (to 2 lbs)

  13. 16 oz 454g Fresh Ricotta cheese

  14. 1 oz 28g Egg (large)

  15. 1/2 lb 227g / 8oz Grated Parmigiano-Reggiano cheese

  16. 1/2 lb 227g / 8oz Grated Mozzarella cheese

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. 2 lbs 908g / 32oz Assorted potatoes - peeled, and Sliced thin lengthwise

  20. (potatoes, such as Idaho, new potatoes,

  21. Sweet potatoes etc.)

  22. 1/2 cup 118ml Heavy cream - plus

  23. 1/4 cup 59ml Milk

  24. Fried basil leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Lightly oil a 13- by 9-inch rectangular baking dish.

  2. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and mushrooms. Saute for 10 minutes or until the mushrooms are golden brown. Season with salt and pepper. Stir in the garlic, basil and oregano. Strain the mushrooms and reserve the liquid. Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides occasionally to loosen any particles. Add the wine and follow the same process. Add the tomatoes and continue to cook for 10 minutes. Season with salt and pepper. Add the mushroom mixture to the sauce.

  3. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. Season the potatoes with salt and pepper.

  4. To assemble, spoon a small amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan cheese. Place a layer of the potatoes on top of the sauce. Spread the cheese over the potatoes. Repeat layering until all the ingredients are used. Mix the cream with any remaining cheese. Season with salt and pepper. Pour over the top of the lasagna. Cover the lasagna. Bake for 40 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set.

  5. Remove the lasagna from the oven and allow to rest for 10 minutes before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves.

  6. This recipe yields 9 servings.


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