Preparation Time: 1 1/2 hrs
Cooking Time: 1 hr
Servings: 8 – 10
- For The Mushroom Mixture:
- 2 Tablespoons Olive Oil
- 1/2 Medium Onion, Peeled & Finely Chopped
- 1 1/2 Pounds Mixed Mushrooms, Coarsely Chopped (See Notes Above)
- 1 1/2 Teaspoons Finely Chopped Fresh Thyme
- Salt & Pepper To Taste
- 1 (180 gm)Jar Truffle Paste – Tartufata
- 1 Stick (8 Tablespoons) Unsalted Butter
- 1/2 Cup All-purpose Flour
- 4 1/2 Cups Milk
- 1 Cup Chicken Broth
- 1/2 Cup Dry Marsala Wine
- 4 Cups Unbleached Flour
- 5 Extra Large Eggs
- Pinch of Salt
To Assemble Lasagna:
- 1 1/2 Cups Grated Pecorino Romano Cheese, Divided
- 1 1/2 Cups Diced Mozzarella Cheese
- 1 1/2 Cups Grated Fontina Cheese
- 1 Tablespoon Fresh Thyme Leaves
- For the mushrooms, heat the olive oil in a large skillet over medium heat, then cook the onions until soft, about 4 to 5 minutes.
- Add the mushrooms, and continue to cook over medium heat stirring often until lightly browned, about 8 to 10 minutes.
- Add the thyme, salt and pepper, str to mix, then set aside.
- Once cool, add the jar of truffle paste to the mushrooms and stir to mix.
- For the béchamel Sauce, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
- Cook for a minute or two until the flour just begins to take on some color.
- Slowly start adding the milk, whisking continuously to prevent lumps from forming.
- Continue to simmer until the sauce begins to thicken, stirring often.
- Add the Marsala wine, and season with salt and pepper.
- Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.
- To make the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center.
- Break the eggs into this well, and start to scramble each egg with a fork as it is being added, then start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
- Continue adding the flour to the eggs until they are no longer runny.
- Using your hands now, bring the outside edges in, forming a large mass on your board. (Use only the amount of flour needed to form a soft ball.)
- Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand.
- Continue kneading until the dough is smooth and satiny, for about 8 minutes.
- Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
- Use a pasta roller or roll by hand to make long sheets of pasta 1/4 thick. ( I use my Kitchen Aide table mixer with the pasta attachment and roll my past to the third last position.)
- After rolling, cut into 12 inch long strips.
- Precook in boiling water for 30 seconds, then place in an ice water bath.
- Dry and set aside on clean kitchen towels.
- Mix together 1 cup of the Pecorino, the Mozzarella, and Fontina cheese, reserving 1/2 cup Pecorino cheese to finish.
- Lightly grease an 8 x 11 inch oven-proof casserole dish and spoon 1 cup of sauce into the pan, spreading over the bottom.
- Cover the sauce with a layer of noodles, trimming to fit, then spoon a layer of 1/3 of the mushroom mixture on top.
- Cover with another layer of noodles, then sauce, and half the blended cheese mixture.
- Sprinkle some of the Pecorino on top.
- Continue to layer ingredients, finishing with a layer of noodles covered with sauce.
- Sprinkle the remaining Pecorino cheese on top, then sprinkle with the fresh Thyme Leaves
- Cover the lasagna with saran wrap and store in the refrigerator until needed. (Can be prepared the day before).
- Take the lasagna out of the refrigerator 1 1/2 hours before you need to bake it.
- While the lasagna is coming to room temperature, preheat oven to 375 degrees F.
- Remove the plastic wrap, and bake the lasagna until golden brown on top and bubbly, about 45 minutes.
- Allow the lasagna to rest for 15 to 20 minutes before cutting.
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