Potato And Mushroom Lasagna Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
450
FAT
70%
CHOL
42%
SOD
54%

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Ingredients for 9 servings

1/2 pound grated Parmigiano-Reggiano cheese

2 tablespoons olive oil

1/2 cup finely chopped parsley

2/3 cup dry white wine

2 pounds assorted potatoes (such as Idaho potatoes, new potatoes, sweet potatoes etc.) peeled and thinly sliced lengthwise

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

1 pound assorted wild and exotic mushrooms (chantrelles, oysters, shiitaki, lobster, etc.

Fried basil leaves

1 tablespoon chopped fresh oregano

Salt and pepper

2 ounces Prosciutto di Parma, finely chopped

2 cups (16 ounces) Fresh Ricotta cheese

2 tablespoons minced shallots

2 tablespoons chopped basil

1 1/2 to 2 pounds canned crushed tomatoes

2 tablespoons minced garlic

1 egg

1 large onion, minced

1/2 pound grated Mozzarella cheese

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