|12||CATELLI® GLUTEN FREE CREAMY MUSHROOM LASAGNE|
|1 tbsp (15 mL)||olive oil|
|2||shallots, finely chopped|
|2||cloves garlic, minced|
|2 lb (1 kg)||mixed mushrooms, such as cremini, shiitake caps and oyster, sliced|
|1 tbsp (15 mL)||chopped fresh thyme|
|1/2 tsp (2 mL)||each salt and freshly ground pepper|
|1 tsp (5 mL)||finely grated lemon zest|
|1/3 cup (75 mL)||chopped fresh chives|
|1 cup (250 mL)||grated Parmesan cheese|
|1 cup (250 mL)||grated Asiago cheese|
|1 tub (300 g)||ricotta cheese|
|1/2 cup (125 mL)||butter|
|1/2 cup (125 mL)||rice flour|
|5 cups (1.25 L)||2% milk|
|1/4 tsp (1 mL)||each salt, freshly ground pepper and nutmeg|
Béchamel Sauce: In saucepan, melt butter over medium heat; addrice flour and stir for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking, for 12 to 15 minutes or until thickened.
In large skillet, heat oil over medium heat; cook shallots, garlic, mushrooms, thyme, salt and pepper for about 15 minutes or until mushrooms are softened and most of the liquid is evaporated. Stir in lemon zest and 1/4 cup (60 mL) of the chives.
Spread about 1 cup (250 mL) of Béchamel Sauce in bottom of greased 13- x 9-inch (3.5 L) baking dish. Place 4 pieces of uncooked noodles over top. Layerhalf of the mushroom mixture, one-third each of the Parmesan and Asiago cheese, 1 1/2 cups (375 mL) Béchamel Sauce and half of the ricotta cheese over top; repeat layers once. Top with remaining noodles,Béchamel Sauce, Parmesan and Asiago cheese.
Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Remove foil; bake, uncovered, for 15 minutes longer. Sprinkle with remaining chives. Let stand for 10 minutes.
Exotic mushrooms star in this delicously indulgent meat-free and gluten-free lasagne.