Lasagna
Regina Schrambling
9084 ratings with an average rating of 5 out of 5 stars
9,084
4 hours
Advertisement
Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve.
In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry.
With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve.
Well, I followed the directions (correct potato type and thinness of slice) but it did NOT cook the potatoes, even with an added 20 minutes of cooking time. I guess it would be good to steam the potatoes first? Everything else tasted great and it was beautiful.
Adding eggs will make this a custard rather than a bechamel, which might be tasty, but like quiche rather than lasagne. But you can make bechamel less rich by using a lot less butter -- olive oil if you'd prefer, even -- and lower-fat milk. Don't use almond milk; it contains sugar and stabilizers and will taste weird as well as not thickening as well. Shulman has a lighter bechamel here: http://cooking.nytimes.com/recipes/1017372-olive-oil-bechamel
I decided to go for a ''real'' lasagna, so I used fresh lasagna pasta instead of the potatoes. A also added a can of salmon. Dropped the wine for a less costly/week night version. This was a huge hit!
Well, I followed the directions (correct potato type and thinness of slice) but it did NOT cook the potatoes, even with an added 20 minutes of cooking time. I guess it would be good to steam the potatoes first? Everything else tasted great and it was beautiful.
I decided to go for a ''real'' lasagna, so I used fresh lasagna pasta instead of the potatoes. A also added a can of salmon. Dropped the wine for a less costly/week night version. This was a huge hit!
How can this be made without all the butter and fat?
Perhaps use almond milk and eggs to make the lasagna set up and stay together?
Adding eggs will make this a custard rather than a bechamel, which might be tasty, but like quiche rather than lasagne. But you can make bechamel less rich by using a lot less butter -- olive oil if you'd prefer, even -- and lower-fat milk. Don't use almond milk; it contains sugar and stabilizers and will taste weird as well as not thickening as well. Shulman has a lighter bechamel here: http://cooking.nytimes.com/recipes/1017372-olive-oil-bechamel
Advertisement