SEATTLE — Owner of Pasta Casalinga Michela Tartaglia stops by New Day Northwest to demonstrate how to make her famous lasagna alla boscaiola. Pasta Casalinga was named one of Seattle’s best new restaurants of 2018 by Eater Seattle.
Pasta Casalinga's menu changes every two weeks, and takes advantage of the freshest ingredients available each season. Stop by Pasta Casalinga to try it out! They’re located inside Pike Place Market, at 93 Pike St. Suite 201, Seattle.
Get the recipe made on the show today below.
Lasagne alla boscaiola
Ingredients for one 9x11 pan
For the lasagna
- 8 sheets of pasta
- 8 cups assorted mushrooms, thinly sliced
- 500 g of fennel seeds pork sausage
- 500 g of peas
- 1 bunch flat leaf Italian parsley
- 1/2 white onion, thinly sliced
- 8 tablespoons olive oil
- 1/3 cup dry white wine
- Salt to taste
- Black pepper to taste
- 3/4 cups grated Parmigiano
- 1 batch besciamella (see recipe below)
For the besciamella
- 100 g flour
- 100 g butter
- 1-liter whole milk
- 1 dash of salt
- 1 dash of nutmeg
Prepare the besciamella in advance: Melt butter in a saucepan over low heat, taking care that the butter does not brown. When melted, remove from heat and stir in the flour, mixing with a fork until it forms a paste. Heat the milk gently until warm. Add the milk a little at a time, stirring well after each addition until the mixture is smooth and creamy. When all the milk has been added, return the saucepan to the stove over medium-low heat. Add the salt and nutmeg. Stirring continually to prevent the formation of lumps, allow the mixture to thicken and come to a boil. Remove from heat and let cool. Ideally, you will prepare the besciamella a day or so in advance. Store in the refrigerator in an air-tight container.
Wash and thinly slice the mushrooms. Add olive oil to a large saucepan, and place it over medium heat. Add the onions, chop the parsley, and sauté them in the oil. Add the sausage, the mushrooms, white wine, and salt. Let cook over medium heat for 15 minutes. Add the peas and let it cook for 5 more minutes.
It is time to assemble the lasagna. Place some butter over the pan. Spread a thin layer of besciamella on the bottom of the pan, and place a layer of lasagna on top of it. Add another thin layer of besciamella, followed by a layer of sausage mixture. Sprinkle a handful of cheese on top and then begin the process all over again with a new layer of lasagne. Add another layer of besciamella, a layer of mushrooms and sausage, and a sprinkling of cheese. You should have enough for four layers of lasagne, finishing with the besciamella and the Parmigiano on top.
Bake at 350° until golden brown and firm to the touch, about 45 minutes. Let sit for 15 minutes before serving. If you wish, the lasagne can be prepared and kept for 1-2 days in the refrigerator before baking, or it can be frozen and baked at a later time.
Buon appetito!
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