Today’s post is about inner beauty. I tried to find a creative way to photograph this Wild Mushroom Lasagna With Smoked Mozzarella and was not entirely successful in my attempt. Yet it doesn’t matter so much how it looks on the outside, for it’s what’s on the inside that counts. This may not win the Most Beautiful Photograph Award on Kitchen Fiddler or anywhere else, but believe me when I tell you it was incredibly comforting and truly satisfying to eat.
I will admit it: I’m a bit of a lasagna slut. I love all kinds and have no problem going from one to another. I’ve even made three different pans of it this week. Are there support groups for that?
My favorite lasagna is a classic, the way they’d make it in the Emilia-Romagna region of Italy. How could you not love something that involves homemade spinach noodles layered with a béchamel sauce, freshly grated Parmesan, and a kick-ass Bolognese sauce that has simmered and intensified for hours? But I have no problem with a more Americanized version with a simple tomato-based sauce and lots of gooey cheese, similar to this excellent sausage-and-basil one I made with my lasagna-loving Little Chef last week. And I finally just made this wild mushroom lasagna, a recipe I first saw in the New York Times Magazine a few months ago and have been daydreaming about ever since.
And wow, was it ever daydream-worthy. A small mountain of shiitakes and crimini mushrooms cooked down to a very concentrated mixture, augmented by roasted radicchio strips that added a contrasting slightly-bitter note. A béchamel—a simple white sauce made with butter, flour and milk and flavored with additional shallots and nutmeg—served as the binding agent for the mushrooms and the pasta. You already know that there's smoked mozzarella in there, but did I mention the Gruyère and Fontina cheeses that also came to this lasagna party? Oh yes please.