CHEESE MUSHROOM LASAGNE

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Martin Zwick
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CHEESE MUSHROOM LASAGNE

#1 Post by Martin Zwick » December 1st, 2017, 7:19 am

This veggie Lasagne is as good as any classic Lasagne. Kudos to Yotam Ottolenghi for this excellent&delicious recipe.

BUT I should warn you, this Lasagne is a calorie bomb. On the other hand the bikini season is far far away. [dance2.gif]

https://www.wineberserkers.com/content/?p=4427
L25.JPG
ENJOY
Martin
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CHEESE MUSHROOM LASAGNE

#2 Post by Larry P » December 1st, 2017, 5:50 pm

Thanks Martin. We used to make the mushroom lasagna from the Greens cookbook for Christmas every year, until we decided it wasn't worth the labor. We've kept the mushroom lasagna as a tradition though, trying new recipes every year. I'll check out this one for this year's feast.
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CHEESE MUSHROOM LASAGNE

#3 Post by Martin Zwick » December 2nd, 2017, 1:12 am

There is no question that this recipe is time consuming with a lot of ingredients which is typical for Ottolenghi. I wouldn´t make it every week. But once a year, YES.

In addition it is a good recipe to feed a crowd of vegetarians, as up to 6-8 people will leave full&happy the table.
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CHEESE MUSHROOM LASAGNE

#4 Post by RichardFlack » December 2nd, 2017, 9:36 am

Martin Zwick wrote:This veggie Lasagne is as good as any classic Lasagne. Kudos to Yotam Ottolenghi for this excellent&delicious recipe.

BUT I should warn you, this Lasagne is a calorie bomb. On the other hand the bikini season is far far away. [dance2.gif]

https://www.wineberserkers.com/content/?p=4427
L25.JPG
ENJOY
Martin
Approx hands- on and total times? Could any steps be done day before?

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Martin Zwick
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CHEESE MUSHROOM LASAGNE

#5 Post by Martin Zwick » December 2nd, 2017, 10:19 am

I didn´t watch the time. You have to grate the cheese which takes some time, 15-20min. The Bechamel, 10-15min. Cooking the mushrooms, 10-15min. Arrange everything in the form, 15-20min.

Oven time 50min.

I would say that nothing could be done a day before. Maybe the grating of the cheese?
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CHEESE MUSHROOM LASAGNE

#6 Post by Jason Crawford » December 10th, 2017, 4:31 pm

I assembled this the night before we planned on eating and it turned out very well. I used some additional heavy cream and used regular lasagna noodles instead of "no boil". The noodles in the photos, to me, look like "no boil" noodles. I debated on boiling the noodles, but I decided against. I figured that the noodles would soak up some liquid overnight. Everyone enjoyed this dish and it was different than what we normally cook.

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CHEESE MUSHROOM LASAGNE

#7 Post by Dave McCloskey » December 12th, 2017, 1:06 pm

I'm a Lasagna nut, so I'll have to give this a go.

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#8 Post by Rich Salsano » December 12th, 2017, 1:43 pm

I also recently made a variation of this recently and it came out amazing. I roasted some Cornish hens and pulled the meat and added that into the filling as well and also added a black truffle cheese grated with the others and amped up the mushroom flavor by soaking some dried trumpet mushrooms and adding the resulting stock into the bechamel. Really quite good.
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CHEESE MUSHROOM LASAGNE

#9 Post by Dale Bowers » December 12th, 2017, 3:15 pm

Thanks Martin !!

I know what I'm doing this weekend.
Cheers!

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#10 Post by Larry P » December 14th, 2017, 10:46 am

Martin Zwick wrote:There is no question that this recipe is time consuming with a lot of ingredients which is typical for Ottolenghi. I wouldn´t make it every week. But once a year, YES.

In addition it is a good recipe to feed a crowd of vegetarians, as up to 6-8 people will leave full&happy the table.
The Greens mushroom lasagna is an all-day thing, which doesn't bother us, but it has to live up to the labor we put in. We'll see with this one on Christmas day!
P ! g g ! n s

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CHEESE MUSHROOM LASAGNE

#11 Post by Dale Bowers » December 17th, 2017, 8:54 am

Going to make this today....any wine pairing recommendations?
Cheers!

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#12 Post by Sean_S » December 17th, 2017, 9:19 am

It looks amazing. I see this in my near future....
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Martin Zwick
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CHEESE MUSHROOM LASAGNE

#13 Post by Martin Zwick » December 17th, 2017, 9:23 am

I would say that you don´t have to worry about the wine pairing. Red and white works. Maybe a red from Piedmont? In case of white, maybe a Chardonnay?? I think you can drinking any wine you like with this dish.

Cheers,
Martin
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CHEESE MUSHROOM LASAGNE

#14 Post by Rich Salsano » December 17th, 2017, 2:27 pm

We paired with piedmont reds and it worked out very well.
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#15 Post by Larry P » December 21st, 2017, 5:02 pm

So Martin, one question:
150g fontina, grated (or mozzarella)
Nothing alike - I guess you used Fontina?
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

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Martin Zwick
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CHEESE MUSHROOM LASAGNE

#16 Post by Martin Zwick » December 22nd, 2017, 12:04 am

Fontina of course, what else?!

Mozzarella is maybe good for the textur, but not for the flavour. I mentioned it, as it was in the original recipe.
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CHEESE MUSHROOM LASAGNE

#17 Post by Larry P » December 22nd, 2017, 10:29 am

Thank you Martin. I missed your mention on that detail.
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

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