Go Back Email Link

Wild Mushroom Lasagna

Print Recipe

Ingredients
  

Fava Bean Coulis

  • 2 Tbsp olive oil
  • 2 Tbsp shallots minced
  • 1 cup fresh fava beans shelled and peeled
  • 1 cup vegetable stock
  • 1 cup organic baby spinach
  • Kosher salt and fresh ground pepper

Lasagna

  • 2 Tbsp olive oil
  • 1 cup cippolini thinly sliced
  • 6 cloves fresh garlic minced
  • 8 cups assorted mushrooms chantrelles, crimini, oyster, morels
  • 1/2 cup heavy cream
  • 1/4 cup Straus Dairy crème fraiche
  • 1/2 cup fresh dandelion greens chopped
  • 2 Tbsp fresh chives chopped
  • Kosher salt and fresh ground pepper
  • 24 each two-inch squares fresh pasta cooked al dente and cooled

Instructions
 

For the Fava Bean Coulis:

  • Heat oil in a saucepan on medium heat; add shallots and cook for 1 minute. Add fava beans and cook for 2 minutes. 2. Add vegetable stock; simmer for 5 minutes; remove from heat; add spinach and stir until wilted.
  • Place in a blender and puree. Adjust seasoning and reserve.​

For the Lasagna:

  • Heat oil in a sauté pan over medium heat and add cippolini and garlic; cook until tender.
  • Add mushrooms and cook for 5 minutes. Add heavy cream and cook for 2 minutes. Remove from heat and stir in the crème fraiche, dandelion greens and chives. Add salt and pepper to taste.
  • Heat pasta briefly in boiling water; drain and reserve.
  • To assemble, place one pasta sheet in center of plate and spoon mushroom mixture over; cover with second pasta sheet and spoon mushroom mixture over; cover with third pasta sheet. Spoon the fava bean coulis over and around lasagna, along with any excess mushrooms.​