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Mushroom and three cheeses lasagna

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This dish is a celebration of mushrooms and cheese, layered between fresh pasta sheets.

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分量: 4 servings
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材料

Cost per serving $4.14 詳細を見る

作り方

1.
Heat 1 tablespoon (10 g) butter and 1 tablespoon olive oil in a large skillet. Add half of mushrooms, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, until browned and starting to crisp. Transfer to a medium bowl. Repeat with 1 tablespoon (10 g) butter and 1 tablespoon olive oil, and remaining mushrooms.
2.
Sauté pancetta in the same skillet for 4-5 minutes over medium-high flame until golden-brown and crispy. Remove to a paper towel to absorb excess fat.
3.
Return all mushrooms to the skillet and add shallots, wine, and remaining butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to the bowl.
4.
In a small bowl mix and combine ricotta, sour cream, salt and pepper until smooth.
5.
Spread a thin layer of ricotta mixture in a small baking dish (lasagna sheet dimensions) and top with a lasagna sheet. Spread a large spoonful of ricotta mixture over lasagna, scatter some mushrooms and pancetta crumbs over, then a few pieces of mozzarella. Top evenly with some Parmesan and 1 teaspoon marjoram leaves. Repeat layering process (starting with noodles and ending with marjoram) 5 more times; finish with the last of the Parmesan
6.
Cover lasagna with foil and bake in the oven at 220°C for 20–30 minutes. Remove foil and continue baking until golden brown, 10–15 minutes.
7.
Before serving, allow to cool for 5 minutes.

Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 4 servings
Calories 777  
Calories from Fat 391 50%
Total Fat 43.99g 55%
Saturated Fat 22.14g 89%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 1195mg 50%
Potassium 717mg 20%
Total Carbs 48.2g 13%
Dietary Fiber 3.0g 10%
Sugars 3.81g 3%
Protein 44.38g 71%
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レシピを400ピクセル幅で切り取る (プレビュー)

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