Potato And Forest Mushroom Lasagna

Total Time: 1 hr 35 mins Preparation Time: 1 hr 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 large russet potatoes (peeled and trimmed into blocks)
• 1/4 cup melted unsalted butter
• 1 pinch coarse salt
• 1/4 cup unsalted butter
• 2 1/2 cups thinly sliced cremini mushrooms (stems removed)
• 1 1/4 cups thinly sliced portabella mushrooms (stems and gills removed)
• 1 large shallot, finely chopped
• 1 tablespoon chopped chives
• salt and pepper

Recipe

• 1 potatoes:.
• 2 preheat oven to 350 degrees f.
• 3 line a baking sheet with parchment paper. brush with melted butter and sprinkle with salt.
• 4 using a mandoline, slice potatoes 1/8" thick.
• 5 arrange potato slices in single layer on parchment.
• 6 brush with more melted butter, and sprinkle with salt.
• 7 cover with a second piece of parchment paper.
• 8 bake for 12-15 mins or until fork tender. set aside.
• 9 mushrooms:.
• 10 melt butter in large saute pan. add mushrooms.
• 11 cook mushrooms on medium heat until all liquid has disappeared.
• 12 add shallots and chives. season with salt and pepper to taste.
• 13 remove from heat, cool slightly.
• 14 assembly:.
• 15 preheat oven to 350 degrees f.
• 16 on a baking sheet, create a layer of potato topped with a layer of mushroom mix. alternate ingredients, creating three layers of mushroom and ending with a layer of potato.
• 17 place another baking sheet on top of lasagna with a weight (5 lbs) on top. allow lasagna to compress for 1 hour.
• 18 before serving, place lasagna in preheated oven for 5-7 mins or until warmed through.