Handcrafted Mushroom Lasagna

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Pasta:
  • 2 cups bread flour
  • 2 cups semolina, plus more for dusting
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons salt
  • 1 egg yolk
  • 1 cup warm water
  • Fresh Ricotta:
  • 1 gallon whole organic milk
  • 1 1/2 ounces white distilled vinegar
  • 1 tablespoon salt
  • Mushrooms:
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 packs exotic wild or cultivated mushrooms, cleaned and sliced
  • Salt and freshly ground black pepper
  • 3 ounces white wine
  • 1 cup low-sodium chicken stock
  • 1 bunch Swiss chard, leaves and stems chopped
  • 2 ounces unsalted butter
  • Lemon juice
  • Fresh bay leaves, for garnish
Directions

For the pasta: Place the flour and semolina the bowl of an electric mixer with a paddle attachment. In a separate bowl, whisk together the olive oil, salt and egg yolk. Mix the flour and semolina for 1 minute, then pour in the egg mixture and mix for another minute. Add 3/4 cup warm water. Add more water, 1 tablespoon at a time, until the pasta dough comes together. Remove the dough from the mixer and wrap in plastic wrap. Let rest for 15 minutes. Using a pasta roller, roll the dough into thin sheets, according to the pasta machine directions, and cut the sheets into approximate 2-by-4-inch rectangles

Dust the pasta squares lightly with semolina and place on a baking sheet covered with parchment paper. Cover with plastic wrap and refrigerate until ready to use, up to 2 days

For the fresh ricotta: Place the milk, vinegar and salt into a large, thick-bottomed saucepan over medium heat. Bring the mixture to 185 degrees F, stirring occasionally.

Without stirring, let simmer for 20 minutes. Set a strainer over a large non-reactive bowl or container and line a strainer with cheesecloth. Remove the milk mixture from the heat and gently ladle into the strainer. Let drain for 20 minutes. Cover and refrigerate until ready to use. Will keep for up to one week. When ready to use the ricotta, be sure to reserve the whey water.

For the mushrooms: Heat a large saute pan over medium-high heat and add the olive oil and onions. Saute the onions until translucent, and then add the garlic. Cook for 1 minute, and then add the mushrooms and some salt and pepper. Saute the mushrooms until golden. Add the white wine and simmer until the liquid is reduced by half. Add the stock, Swiss chard and butter. Taste and season with lemon juice, salt and pepper. Keep the mushrooms warm.

To serve: Bring a pot of salted water to a boil and add the pasta squares. Cook the pasta to just al dente and add immediately to the hot mushroom mixture. Toss to coat. Taste and add lemon juice, salt and pepper as needed.

On each plate, create a mound of overlapping pasta and mushrooms, top with a dollop of fresh ricotta and garnish with a fresh bay leaf.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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