Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Lasagne with boletes
Lasagne with boletes

Lasagne with boletes

Preparation 20 minutes
Cooking time 1 hour
Servings 6

Ingredients

  • 500 ml (2 cups) dried boletes 
  • 50 ml (3 heaping tbsp) butter
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper
  • 50 ml (3 heaping tbsp) all-purpose flour
  • 500 ml (2 cups) 15% cooking cream 
  • 125 ml (1/2 cup) grated Parmigiano-Reggiano 
  • 500 ml (2 cups) ricotta
  • 45 ml (3 tbsp) pesto
  • 6 sheets of fresh lasagne 
  • 375 ml (1 1/2 cups) shredded mozzarella 

Preparation

  1. In a bowl, soak the boletes in boiling water.
  2. Let swell for about 1 hour, stirring occasionally.
  3. Preheat the oven to 180°C (350°F).
  4. Drain and squeeze the mushrooms dry.
  5. Chop coarsely. In a skillet, heat 20 ml (1 heaping tbsp) of butter over medium heat.
  6. Add the mushrooms and garlic.
  7. Season with salt and pepper.
  8. Sweat for 2 to 3 minutes.
  9. Remove from the heat and set aside.
  10. In a saucepan, melt the rest of the butter over medium heat.
  11. Add the flour gradually to make a roux.
  12. Cook for 3 to 4 minutes, stirring frequently.
  13. Add 1/3 of the cream, whisking well to dissolve the roux.
  14. Add the rest of the cream.
  15. Season with salt and pepper.
  16. Stir.
  17. Simmer for about 5 minutes, whisking occasionally until thick.
  18. Add the Parmigiano-Reggiano and stir.
  19. Set aside and keep warm.
  20. In a bowl, mix together the mushrooms, ricotta and pesto.
  21. Season with salt and pepper.
  22. Stir well.
  23. In a 20 cm (8 in.) square Pyrex dish, place 1/3 of the sauce.
  24. Cover with a layer of lasagne.
  25. Cut the sheets of lasagne, if needed, in order to cover the whole surface without overlapping.) Add half of the mushroom mixture and spread well.
  26. Top with a layer of lasagne.
  27. Add the rest of the mushroom mixture.
  28. Cover with one last layer of lasagne.
  29. Top with the rest of the sauce.
  30. Cover with aluminum foil and cook in the oven for about 35 minutes.
  31. Turn on the oven broiler.
  32. Remove the aluminum foil and cover the top with the mozzarella.
  33. Broil until the cheese has browned.
  34. Serve.
Availability in stores