Celery Root and Mushroom Lasagna
Featured Chef Adapted from www.foodandwine.com
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Celery Root and Mushroom Lasagna

Yes, lasagna does take a bit of effort, but this luxurious white lasagna made with an earthy, rich ragu, is worth every minute. This can be assembled ahead of time and refrigerated - just bring to room temperature before baking. For a vegetarian version, omit the prosciutto and use faux-chicken broth, mushroom broth, or vegetable stock instead of chicken stock.

Prep.
Category: 
Entree

Ingredients

For 12 Serving(s)

celery-root-and-mushroom-lasagna

  • 1 c porcini mushrooms
  • 2 c boiling water
  • 4 T butter
  • 1/4 c olive oil
  • 3/4 lb button mushrooms
  • salt
  • pepper
  • 1/4 lb prosciutto
  • 2 shallots
  • 1 bay leaf
  • 2 rosemary
  • 2 sage
  • 2 thyme
  • 1 lb celery root
  • 3 leeks
  • 1/2 c Marsala
  • 4 c chicken stock
  • 2 1/2 c heavy cream
  • 1 3/4 c Parmigiano-Reggiano
  • 2 eggs
  • 1 1/2 lb lasagna noodles
  • 1 1/2 lb mozzarella
  • 1 c basil leaves

Celery Root and Mushroom Lasagna Directions

  1. In a small bowl, soak the dried mushrooms in boiling water until softened, about 15 minutes. Drain and coarsely chop.
  2. Heat a saucepan over medium-high heat, and melt 2 tablespoons of the butter with 2 tablespoons of the olive oil. Add the dried porcini and button mushrooms to the pot and sauté, stirring occasionally, about 10 minutes, until browned. Transfer to a bowl and set aside.
  3. Add the rest of the butter and olive oil to the saucepan, then add the prosciutto and chopped shallots. Cook over medium-low heat, stirring occasionally, until softened, 5-6 minutes. Tie the bay leaf, rosemary sprigs, sage leaves and thyme sprigs together with kitchen twine. Toss the herb bundle and diced celery into the saucepan, and cook about 6 minutes, stirring occasionally. Add the leeks, and cook until celery root is tender, 5-7 minutes.
  4. Raise the heat to medium, and return the mushrooms to the pot and cook until heated through, about 2 minutes. Pour the Marsala into the pot and simmer, stirring occasionally, until the liquid has evaporated, 5 minutes. Add 2 cups of the chicken stock, stir, and bring to a simmer. Simmer for 10 minutes. In a steady stream, pour in 1/2 cup of the heavy cream. Simmer for 3 more minutes. Season with salt and pepper and remove from heat. Remove the bundle of herbs and discard.
  5. Heat the remaining 2 cups of chicken stock and 2 cups of cream in a separate large saucepan. Bring to a boil over medium heat and simmer 10 minutes, until the liquid has reduced to 3 cups. Remove from heat. Whisk in 1 1/2 cups of the grated Parmigiano-Reggiano. Whisk in the beaten eggs. Continue to whis for 1-2 minutes until the sauce is smooth and the cheese has melted, Season with salt and pepper. Remove 1/2 cup of the sauce, and set aside.
  6. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the lasagna until just barely al dente, then drain and transfer the noodles to the ice water. Drain. 
  7. Prreheat the oven to 350˚F.Lightly butter a 9x13-inch baking dish. Arrange a single later of slightly overlapping noodles int he bottom of the baking dish. Spread 1/5 of the celery root ragu on top of the noodles, then 1/5 of the white sauce, 1/5 of the mozzarella, and a sprinkling of basil leaves, Repeat with four more layers, ending with a layer of noodles (you'll have some noodles left over). Top with the reserved 1/2 cup of whote sauce, then with the last 1/4 cup of Parmigiano-Reggiano.
  8. Bake until bubbling and golden, about 1 hour. Allow to rest at room temperature for 20 minutes before serving.

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