Frank's Recipes! Mushroom and Smoked Mozzarella Lasagna

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Mushroom and Smoked Mozzarella Lasagna

2 tablespoon olive oil
2 oz. pancetta, diced (I leave this out)
1 c. diced onion
2 lb. assorted mushrooms (button, cremini, portobello, oyster, shiitake), cut into 1/4 inch slices
1/2 c. dry white wine
salt and pepper to taste
3 c. milk
6 tablespoon unsalted butter
1/3 c. flour
freshly grated nutmeg to taste
1/2 lb smoked mozzarella, grated
1/2 lb mozzarella, grate
About 3/4 lb fresh, no-cook or cooked lasagna sheets

Heat a large sauté pan over medium-high heat. Add the olive oil, pancetta (if using) and onions and cook, stirring until the onion softens and starts to brown (4 min.) Add the mushrooms (pan will be crowded at the start). Cook, stirring every 2 or 3 minutes, until the mushrooms have released their water. Add the white wine and raise heat to high. Cook, stirring, until almost all of the liquid has evaporated, about 8 minutes. Taste for salt and pepper as needed. Remove from heat and set aside.

Heat the milk and set aside. In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat, then stir in the flour. Stirring continuously, cook over medium heat for 2 to 3 minutes until the paste begins to think out. Add the warm milk in a steady stream while whisking the mixture, to make a bechamel sauce. Add nutmeg to taste. Bring to a boil. Reduce heat to low and let simmer about 10 minutes, stirring every few minutes. The sauce should coat the back of a spoon; if it is too thick, add a little more milk. Remove from the heat and cover the surface with plastic wrap until assembling the lasagna to keep a skin from forming.

In a separate bowl, combine the smoked and regular mozzarella.

Using a 9x13 inch pan, spoon a few tablespoons of the bechamel sauce over the bottom. Cover with a layer of lasagna sheets. Spread on 1/2 the mushroom mixture, then 1/3 the remaining bechamel, then 1/3 of the mozzarella. Repeat the layers, then top with a final layer of lasagna sheets. Spread what remains of the bechamel evenly over the lasagna and sprinkle with the remaining mozzarella.

At this point the lasagna may be refrigerated and baked later. Bake at 375F for 35 to 40 minutes or until bubbling and golden brown. Let stand for 10 minutes before serving.