Ingredients
- 2 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 minced yellow onions
- 2 pounds shiitakes
- de-stemmed and quartered
- 2 lemons
- juiced
- 3 pounds baby spinach
- prepped
- de-stemmed
- 1/3 cup olive oil
- plus additional to cook
- 1 pound lasagne noodles
- blanched and refreshed
- 1/4 cup balsamic vinegar
- 2 cups yogurt
- 1/4 cup Parmigiano-Reggiano
- 1/4 cup balsamic vinegar
- 1/4 cup Chinese vinegar
- 2 tablespoons olive oil
- 15 cloves garlic
- 1 minced yellow onion
- 1 tablespoon sugar
- 1 cup vegetable stock
- 2 cups basil leaves
- 1 cup spinach leaves
- 1 tablespoon butter
Instructions
- Preheat oven to 350 degrees.
- In a hot skillet coated with oil, saute garlic, ginger, onions and season.
- Add shiitakes and stir.
- Season then deglaze with juice.
- Check for seasoning.
- Mix shiitakes with spinach.
- Toss with olive oil, vinegar and season.
- In a sprayed lasagne dish, spread some spinach mixture then top with noodles.
- Top with spinach mixture then some yogurt then more noodles.
- Repeat finishing with spinach on top and drizzle some olive oil.
- Sprinkle with cheese and bake in oven for 1 hour.
- Should be screeching hot.
- Broil if necessary to brown.
- Let rest 8 minutes before cutting.
- For the Vinegar Syrup: In a non-reactive saucepan, combine vinegars and simmer.
- Reduce by 60 to 70 percent until a syrup is achieved.
- Keep in mind that the syrup will thicken as it cools.
- Reserve at room temperature.
- In a hot saucepan coated with olive oil, caramelize garlic and onions.
- Season and sprinkle on sugar.
- When brown, about 6 to 8 minutes, add stock and bring to a boil.
- Check for seasoning, should be salty like blanching water.
- Add basil and spinach and blanch for 2 minutes.
- Transfer to blender and lift with butter.
- Verify flavor.
- PLATING Sauce plate with sauce and zig-zag syrup.
- Slice square of lasagne and place on top.
- Garnish with vinegar syrup.
- Wine Recommendation: Chameleon, Sangiovese, California, 1997
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