Lasagne – Sweet Peas, Leek & Shiitake Mushroom

Lasagne with Sweet Peas and Shiitake Mushroom - Marcia Paul Pottery

Lasagne – Sweet Peas, Leek and Shiitake Mushroom

1 med/lg Leek — Sliced, sauteed
1 pkg fresh Mushrooms (Shiitake, Crimini) — Sliced, sauteed
1/2 cup heavy Cream
1/4 cup (packed) chopped fresh Basil leaves

Preheat oven to 375°F. Brush medium-size (deep enough) baking dish with butter or oil.

Mix sauteed Leek and Mushroom, 1/2 cup Cream, and Basil in medium bowl.

1 large Egg
1/2 cup heavy Cream
1 15-oz. container whole-milk Ricotta Cheese
1 10-oz. bag frozen Petite Peas, thawed
3/4 cup grated Parmesan Cheese
1 tsp. Salt
Lasagne Noodles (no-boil) — About 6 noodles
2 cups coarsely grated Mozzarella Cheese (about 1/2 pound)

With hand-held processor, purée Egg, 1/2 cup Cream, Ricotta Cheese. Add Peas and puree further. Add Salt and Parmesan Cheese — Mix well.

Spread portion of Pea/Ricotta mixture over bottom of prepared baking dish. Arrange 2 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of Leek/Shiitake mixture over. Spread portion of Pea/Ricotta mixture over Leeks. Sprinkle a bit of Mozzarella cheese over.

Repeat with 2 noodles, Leek/Shiitake mixture, portion of Pea/Ricotta mixture, and a bit of Mozzarella. Top with 2 more noodles. Spread remaining Pea/Ricotta mixture over, then sprinkle remaining Mozzarella over.

Tent with foil, sealing edges. Bake lasagna 30 minutes. Remove foil — Continue baking until bubbling at edges and brown on top, about 20 minutes. Let stand 10-15 minutes before serving. Garnish with Water Cress and/or Asparagus Tips.

 

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