I'm planning on making the CI 9/06 mushroom lasagna recipe (basically, portobellos and onions, a milk-based 'cream' sauce with mushrooms, fontina cheese). However, I know there's no way we'll be able to eat it all when it's done.
Can I freeze the cooked portions and heat later? Will a milk-based mushroom cream sauce and cheese freeze and defrost ok?
Am I over-thinking this?!
totally doable...lasagna is so good for freezing. i suggest wrapping in plastic wrap and covering in foil completly....just remember to remove plastic before reheating.
With the temperature heading to single digits tonight in CT and a cold weekend ahead, Jfood needs to re-stock the freezer since all the lasagne was eaten last weekend. The CI seems to be the lasagne de jour as I'm planning as well.
I bought a foodsaver last year and i love the way it keeps lasagne. I cut individual portions and into the bag. I then place in simmering water for 20-25 minutes and it comes out moist and delicious with no chance of freezer burn.
Thanks krissywats for sticky around.
Cool! Thanks so much you guys (and krissywats, I, too, am pleased you seem to be sticking around!).
Thanks for having me, guys - kisses and all that, glad you're both here too!
Anyway- if anyone is interested (after i'm doing moving, AGAIN) the recipe I mentioned above is wonderful, very filling and rich - but so good in winter. It's a bit fussy and time consuming but the layered flavors (white wine, mushrooms, chicken, cream, garlic, shallots, pasta, cheese) are really a beautiful thing.
I've not seen the CI version - can someone post a summed up version?
Here's the ingredient list with my paraphrased instructions:
If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work.
Serves 10 to 12
1/2 ounce dried porcini mushrooms,rinsed well
1 cup water
2 pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to
3-inch by 1/4-inch slices
4 tablespoons olive oil
Table salt and ground black pepper
2 large red onions, chopped medium (about 4 cups)
8 ounces button mushrooms, cleaned, stems trimmed, and broken into rough pieces
4 medium cloves garlic, minced or pressed through garlic press (about 1
tablespoon plus 1 teaspoon)
1/2 cup dry vermouth
3 tablespoons unsalted butter, plus additional for greasing pan
3 tablespoons unbleached all-purpose flour
3 1/2 cups milk (see note above)
1/4 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh basil leaves plus an additional 2 tablespoons
8 ounces Italian fontina cheese , rind removed and shredded (about 2 1/4 cups)
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
12 no-boil lasagna noodles
1/2 teaspoon grated lemon zest from 1 lemon
Cover porcini with boiling water until soft and chop. Pour liquid through sieve lined with papertowels and reserve liquid.
Put portobellos with some oil, s&p in oven at 425 for roughly 30 min. until H20 has evaporated.
meanwhile, cook onions in skillet (with oil, s&P) until soft. Pull out.
Rough chop button mushrooms (they recommend in food processor). Cook in skillet with oil for 6-8 minutes until liquid evaporated.
Add porcini mushrooms, 1 tablespoon garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook until garlic is fragrant. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. (FYI, I didn't have any vermouth and used red wine).
Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Add porcini liquid, scraping pan bottom. Add milk and nutmeg. Bring mixture to boil, reduce heat simmer until sauce is consistency of heavy cream, 10 to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2 tablespoons parsley and ¼ cup basil.
Combine cheeses. In separate bowl, mix cooled portobello mushrooms and onions. Place noodles in single layer in oven safe dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove them from H20 and place in single layer on kitchen towel. Wipe baking dish dry (you can now use it for lasagna!) and coat with butter.
Spread 1 cup mushroom sauce in bottom of baking dish; put 3 noodles on top of sauce. Distribute 3/4 cup sauce over noodles, then 2 cups mushroom-onion mixture, then 3/4 cup cheese. Repeat layering two more times. Place 3 remaining noodles on top of last layer. Spread remaining sauce over noodles and sprinkle with remaining cheese. Lightly spray large sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
While lasagna bakes, mix 2 tablespoons parsley, 2 tablespoons basil, and 1 teaspoon garlic with zest in small bowl. Raise oven temperature to 500 degrees, remove foil from lasagna, and continue baking until cheese on top becomes spotty brown. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool 15 minutes, serve.