I must be on a winning streak after the week end as I am so lucky thanks to
Deb I have won a set of measuring cups from the "Celebrating Blog Friendships" blog hop. I am so glad to of won these as I watch Ina Garten (The Barefoot Contessa) all the time on Sky amongst many others and she uses them. I always try and do her recipes and with the aid of these cups it will make it mush easier.
I just thought I woukd share one of her recipes that I do all the time. My Gary is a meat eater but he loves this and it is so easy.
Portobello mushroom lasagne
Salt
Olive Oil
340g Lasagne sheets
1L Milk
170g unsalted butter
70g Plain Flour
1tsp ground black pepper
1tsp ground nutmeg
625g portabello mushrooms
100g freshly grated parmesan
Method
1) Preheat the oven to 190°C/Gas 5.
2) Bring a large pot of water to a boil with 1 tbsp salt and a splash of oil. Add the lasagne sheets and cook for 10 minutes, stirring occasionally. Drain and set aside.
3) For the white sauce, bring the milk to a simmer in a saucepan. Set aside.
4) Melt 110g of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tbsp salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
5) Separate the mushroom stems from the caps and discard the stems. Slice the caps 1cm thick. Heat 2 tbsps of oil and 2 tbsps of the butter in a large saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
6) To assemble the lasagne, spread some of the sauce in the bottom of a baking dish. Arrange a layer of sheets on top, then more sauce, then ⅓ of the mushrooms, and 50g grated Parmesan. Repeat 2 more times, layering sheets, sauce, mushrooms, and Parmesan. Top with a final layer of sheets and sauce, and sprinkle with the remaining Parmesan.
7) Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
If you want to give the meat a break for the night this is an ideal choice.
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