Monday, January 9, 2012

Husband Tested Recipe - Portabella Mushroom Lasagna

When you see this picture in my posts it means that the recipe really is husband tested - I've made it, he ate it, and he liked it. Wondering where this photo is from? This is the second time I've used it and I thought it deserves some credit. It is the cover of an actual cookbook, a relic from a by-gone era! Pet Milk created some advertising cookbooks in the 1940s and 50s, containing homey recipes and some advice for the eager-to-please wife and mother. “Husband Tested Recipes” by Mary Lee Taylor - The cover art,  a collage of happy hubbies, is a humorous piece of advertising artwork that visually describes the domestic ideals, back in the day. Just look at their faces!  Can't you just image what they are thinking?  

This is a decadent, meatless lasagna, that is rich in flavor from the portabella mushrooms, and the three cheese sauce is so creamy. Serve with a salad on the side.

3 1/2 lbs portabella mushrooms, stems removed and chopped fine, caps sliced 1/4 thick.
1 white onion, small dice
2 tablespoons olive oil
2 tablespoons lemon juice
6 tablespoons flour
2 lbs spinach
1 1/2 lb grated provolone
1 lb Ricotta cheese
1/2 lb grated Parmesan cheese
20 oz lasagna noodles, uncooked
6 tablespoons unsalted butter
2 1/2 qts heavy whipping cream

In large pan, heat olive oil and slowly cook onions. Add chopped mushroom stems and cook on low heat for 45 minutes. Place mixture in food processor and grind, set aside. Using same pan, cook mushrooms caps until tender, about 4 to 5 minutes. Set aside. Using a heavy pot, add lemon juice and reduce by 1/2 on medium heat, add butter and flour to make a roux and cook until pale beige. Add heavy cream, reduce heat, add ground mushroom mixture and cook for 45 minutes on low heat, stir occasionally. Season with salt and pepper to your taste.

Assembly: Using a deep baking pan, layer bottom with raw noodles. Place spinach, cheeses, mushroom caps and sauce, and top with uncooked noodles. Alternate these layers, remembering to save cheeses for top. Cover with foil and bake at 450 for 45 minutes. Remove foil and brown cheese on top for 10 minutes. Serves 8 to 10.

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