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I was inspired to try to make this after having it at the Roadhouse in Davenport, CA. This is a very tasty lasagna made with a white (bechamel) sauce using leeks, artichoke hearst and mushrooms as the filling.
Ingredientes
- Bechamel Sauce:
- 6 tbsp butter
- 1 C flour
- 6 C milk
- 1 tsp nutmeg
- Filling:
- 4 leeks
- 3 13.5 oz canned packed in water artichokes
- 6 button mushrooms
- 1 1/2 c shredded Parmesan cheese
- 1 c shredded Asiago cheese
- 4-5 cloves fresh garlic
- 10-12 leaves of fresh basil
- 1/2 bunch parsley
- lasagna for three layers (I used 9 pieces)
Direcciones
- Basic Bechamel recipe:There are many good directions for making a bechamel. Here's how I made mine for this dish:
- Melt the butter, add the flour and cook for a couple of minutes until the mixture starts to bubble and turns tan or beige in color, (like a tan roux) Then slowly add the milk, *stirring constantly* to prevent lumping. Continue to stir the liquid at a low heat until the sauce starts to thicken to your desire. At this point add a 1/2 cup shredded Parmesan. Cook for a couple more minutes to get the Parmesan completely dissolved. Remove the sauce from the heat and set aside.
- Making the Filling
- Thinly slice the leeks, using primarily the white part .Break into rings and chop roughly.
- Drain the canned artichokes an cut the into bite size pieces. I found the hearts cut easier if you start from the inside and work your way out.
- Thinly slice the mushrooms,
- Use a large frying pan, cover the bottom with olive oil and place on a medium burner.
- Add the leeks and garlic. Cook, stirring occasionally until the leeks start to wither a bit..
- Add the mushrooms and continue to cook for a couple more minutes.
- Add the artichoke hearts and cook for another 4-5 minutes.
- Remove from heat and drain the extra liquid from your pan.
- Cook the pasta, following package directions.
- Pre-heat your oven to 350.
- While the pasta is cooking, chop the basil and parsley and combine.
- Once the pasta is cooked al dente, stir your sauce well and cover the bottom of a 13 X 9 Pyrex baking dish with the sauce.
- add three rows of lasagna, side-by-side and spread 1/2 of the filling over the top.
- Combine the remaining Parmesan and Asiago cheeses and lightly cover the filling mix, using about 1/3 of the cheese.
- Take 1// the basil parsley mixture and cover the cheese.
- Add another layer of pasta, and repeat the steps above.
- Top the dish with another layer of lasagna noodles. make sure you are leaving room for the sauce. You can lightly push down the lasagna/filling mixture to leave a little more room for the sauce if necessary.
- Cover the dish with an appropriate amount of sauce (You can use a little or a lot, it should be good both ways)!
- Now, cover the top with the remaining cheese, cover the entire dish with foil and place in the oven for 30 minutes.
- Remove the foil and cooked the dish for another 10 minutes until the cheese starts to brown nicely.
- Let the lasagna sit for about 15 -20 minute, cut into squares and serve. .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 115 | 55% |
| Total Fat 12.98g | 16% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 260mg | 11% |
| Potassium 202mg | 6% |
| Total Carbs 14.06g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.49g | 4% |
| Protein 8.89g | 14% |
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