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"Who can say no to lasagna? This one is truly a treat. Leeks with a variety of gorgeous mushrooms are cooked down in Brightland’s ROSETTE to impart that perfect hint of garlic. A luxurious and creamy fontina mornay sauce (basically the proper name for a béchamel with cheese) fills the layers, with bubbly melted mozzarella on top. Perfect alongside a bright green salad for a hearty and delicious dinner." - Noreen Wasti
For the Fontina Mornay
Ingredients
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups whole milk
- 8 ounces fontina cheese, shredded
- Salt & black pepper, to taste
For the Leeks
Ingredients
- 3 Tbsp of Brightland ROSETTE garlic olive oil
- 4 leeks, white and pale green parts only, rinsed well and thinly sliced
- Salt & black pepper, to taste
For the Mushrooms
Ingredients
- 3 Tbsp of Brightland ROSETTE garlic olive oil
- 1 1/2 lb mixed mushrooms (shiitake, oyster, cremini, trumpet, etc.), torn/sliced into bite size pieces
- 3 sprigs of fresh thyme
- Salt & black pepper, to taste
For the Lasagna
Ingredients
- 1 lb lasagna sheets
- Brightland ROSETTE garlic olive oil, to drizzle
- Prepared fontina mornay sauce, leeks & mushrooms
- 1 cup shredded mozzarella cheese
Instructions
- 1 Make the fontina moray: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk throughly for about 2 minutes until combined, it will be like a paste. Stream in the milk while whisking continuously. Continue to whisk as the sauce thickens, it should take about 5 minutes. Add the fontina cheese in batches while whisking, until melted and the sauce is smooth. Season to taste with salt and black pepper.
- 2 Cook the leeks: Heat the ROSETTE garlic olive oil in a sauté pan over medium heat. Once the oil is shimmering, add the leeks and let cook, stirring often, until soft and caramelized. This will take about 20 minutes. Season to taste with salt and black pepper. Remove from the pan and wipe clean to sauté the mushrooms.
- 3 Cook the mushrooms: Heat the ROSETTE garlic olive oil in the same sauté pan over medium heat. Once the oil is shimmering, add the mushrooms, salt, black pepper, and thyme. Work in batches as to not overcrowd the pan. Sauté the mushrooms until cooked.
- 4 Preheat the oven to 375F. Boil a large pot of water, seasoning generously with salt, and add a drizzle of ROSETTE to prevent the lasagna sheets from sticking together.
- 5 Grease a sheet pan with a drizzle of Brightland ROSETTE and set it aside.
- 6 Cook the lasagna sheets until soft but not fully cooked, about 6 minutes. Transfer to the sheet pan and begin the lasagna assembly.
- 7 Drizzle ROSETTE in a rectangular baking dish (9x12/13 inch works well). Use a brush to coat all sides.
- 8 Spread the mornay sauce onto the baking dish and add a layer of lasagna sheets.
- 9 Add the mushrooms and leeks on top, followed by a layer of mornay. Repeat this process 2 times.
- 10 For the fourth and final layer, spread the mornay sauce over the lasagna sheets and sprinkle the mozzarella cheese evenly on top.
- 12 Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20 minutes uncovered.
- 13 Lastly set the oven to broil and broil the lasagna for an additional 1-2 minutes, the cheese should be golden and bubbly by this point.
- 14 Remove from the oven and let sit for 15 minutes before slicing. Enjoy!
