B And C Lasagna Of Wild And Exotic Mushrooms Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 9 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

8 fried basil leaves

1 large onion, minced

1/2 cup grated Mozzarella cheese

Salt and pepper

2 ounces Prosciutto di Parma, finely chopped

1 tablespoon dried thyme

2 tablespoons chopped basil

1 egg

2 tablespoons olive oil

1/2 cup finely chopped parsley

2/3 cup dry white wine

1/2 cup heavy cream plus 1/4 cup milk

1 tablespoon chopped fresh oregano

2 cups fresh Ricotta cheese

1 tablespoon cayenne pepper

2 cups grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish

1 1/2 to 2 pounds canned crushed tomatoes

Essence, recipe follows

1 tablespoon black pepper

1 pound fresh pasta sheets cut into lasagna sheets, blanched and tossed in olive oil

2 tablespoons garlic powder

2 tablespoons salt

2 tablespoons minced shallots

1 tablespoon onion powder

2 tablespoons minced garlic

1 pound assorted wild and exotic mushrooms (Chanterelles, Oysters, Shiitake, Lobster, etc.)

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