0.0 – 0 reviews • Casserole
| Level: |
Intermediate |
| Total: |
3 hr |
| Active: |
1 hr 15 min |
| Yield: |
4 servings |
Ingredients
- 2 1/2 cups (11 ounces) semolina flour, plus more for dusting
- 3 eggs
- 3.5 ounces (7 tablespoons) butter
- 2/3 cup “00” flour
- 33.8 fluid ounces milk
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, sliced
- 2/3 cup store-bought truffle sauce
- 2 tablespoons garlic oil
- 1 cup grated Parmigiano-Reggiano
Instructions
- For the pasta: In a stand mixer, mix the semolina flour with the eggs until the dough comes together in a cohesive mass and appears smooth, sleek and homogenous, about 5 minutes.
- Transfer the dough to a lightly floured surface and wrap in plastic. Set aside at room temperature for at least 30 minutes (or up to 4 hours).
- Cut off a quarter of the dough. Rewrap the larger portion and set aside. Use the heel of your hand or a rolling pin to flatten the small piece of dough into an oval approximately the same width as your pasta machine. Pass the dough through the pasta machine. Lay the dough on a lightly floured cutting board and neatly press together into thirds, so it’s again about the same width of the pasta machine. Feed the pasta through the pasta machine and continue to fold the dough in thirds and roll it through again until it is smooth, silky and even-textured, sprinkling generously with the semolina flour to prevent sticking.
- Once the pasta is about 1/4-inch thick, begin rolling it twice through the next thinner settings. Continue to roll out the pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick. Cut the pasta into sheets that are about 13 inches long. Dust the sheets lightly with the semolina flour. Continue rolling quarters of the dough in the same manner.
- For the bechamel: Mix the butter and “00” flour in a large saucepan to make the roux. Cook until it has a light hazelnut color.
- Meanwhile, in a separate saucepan, put the milk, nutmeg and salt and bring to a boil. Add the milk mixture to the roux and let it cook at a very low heat for 30 minutes, whisking often to make sure that it does not stick and remains creamy, until it becomes dense. Add the Parmigiano-Reggiano. Set aside 4 ounces bechamel for the base of the lasagna.
- For the filling: Add the olive oil to a pan, then add the mushrooms and cook them until brown, not more than 10 minutes.
- Add the mushrooms to the bechamel, along with the truffle sauce and garlic oil, reserving a few mushrooms to decorate the top of the lasagna.
- Preheat the oven to 380 degrees F.
- Put a quarter of the reserved bechamel in a 9-by-13-inch baking dish. Top with one layer of pasta sheets. Add a layer of mushroom bechamel, then some grated Parmigiano-Reggiano. Top with another layer of pasta sheets. Repeat with another layer of mushroom bechamel and Parmigiano-Reggiano. Bake the lasagna for 45 minutes.
- Top with some truffle sauce and the reserved mushrooms. Serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1122 |
| Total Fat |
61 g |
| Saturated Fat |
28 g |
| Carbohydrates |
96 g |
| Dietary Fiber |
8 g |
| Sugar |
15 g |
| Protein |
48 g |
| Cholesterol |
237 mg |
| Sodium |
1401 mg |
