LASAGNE - WILD MUSHROOM AND ASPARAGUS

By akselden

Ingredients

• 14 T. unsalted butter, divided
• 3/4 C. all-purpose flour
• 1 3/4 C. milk
• 2/3 C. heavy cream
• 2 whole eggs and one egg yolk
• 2 C. grated Parmesan cheese
• Salt and pepper to taste
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 3 lb. assorted wild mushrooms, sliced
• 2 tsp. chopped fresh thyme
• 1 lb. asparagus, cut into 2" pieces,
• blanched
• 1 1/2 C. vegetable or chicken broth
• 1/4 C. chopped flat-leaf parsley
• 3/4 lb. kale, stemmed, sliced and cooked
• 3 sheets pasta (1 lb.), cut into 3" squares
• Fresh, toasted breadcrumbs
• Shaved Parmesan

Details

Servings 12

Preparation

Step 1

1. Heat oven to 250°F.

2. In medium skillet over low heat, melt 6 T. butter. Add flour and whisk constantly, 3-4 mnutes. Remove from
heat; let sit 3 minutes. Slowly whisk in milk and heavy cream. Return to low heat; whisk constantly until thickened. Remove again from heat; whisk in whole eggs and yolk until well combined. Stir in Parmesan cheese; season with salt and pepper. Pour into 8" x 8" glass baking dish. Place dish in roasting pan; fill pan halfway up dish with water. Bake 1 hour or until center has set.

3. In large skillet over medium heat melt 2 T. butter. Add garlic and shallots; cook 1-2 minutes, until lightly browned. Add half of mushrooms and thyme; cook until tender. Spoon into large bowl. Repeat with remaining butter, mushrooms and thyme.

3. Add cooked mushrooms, asparagus, broth and parsley to skillet. Cook until heated through; spoon into bowl. Stir in cooked kale. Season with salt and pepper; cover and keep warm.

4. In large pot, bring 6 qt. salted water to boil. Add pasta squares and cook 1-2 minutes, until tender. Drain well; set aside. Cut Parmesan pudding into 24 squares.

5. To assemble, spoon small amount of liquid from vegetables on bottom of pasta bowl. Top with 1 square of pasta, then 3 T. vegetables; then 1 square of pudding. Repeat procedure. For the final layer place a pasta square over Parmesan pudding; top with 3 T. vegetables. Garnish with bread crumbs and shaved Paremsan.