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Spinach and Shiitake Lasagne with Caramelized Garlic-Basil Sauce (Ming Tsai) Recipe

Spinach and Shiitake Lasagne with Caramelized Garlic-Basil Sauce (Ming Tsai) Recipe

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Spinach and Shiitake Lasagne with Caramelized Garlic-Basil Sauce (Ming Tsai)

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Ingredients:

Serving

2 tbsp minced garlic
1 tbsp minced ginger
2 minced yellow onions
2 lb shiitakes, de-stemmed and quartered
2 lemons, juiced
3 lb baby spinach , prepped, de-stemmed
1/3 cup olive oil, plus additional to cook
1 lb 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 tbsp olive oil
15 cloves garlic
1 minced yellow onion
1 tbsp sugar
1 cup vegetable stock
2 cups basil leaves
1 cup spinach leaves
1 tbsp butter

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7802.83 Kcal (32669 kJ)
Calories from fat	612.36 Kcal
		% Daily Value*
Total Fat	68.04g	105%
Cholesterol	24.58mg	8%
Sodium	6882.55mg	287%
Potassium	2072.78mg	44%
Total Carbs	255.97g	85%
Sugars	12.3g	49%
Dietary Fiber	11.24g	45%
Protein	281.87g	564%
Vitamin C	81.7mg	136%
Iron	7.8mg	43%
Calcium	387.2mg	39%

Amount Per 100 g
Calories	1061.7 Kcal (4445 kJ)
Calories from fat	83.32 Kcal
		% Daily Value*
Total Fat	9.26g	105%
Cholesterol	3.34mg	8%
Sodium	936.48mg	287%
Potassium	282.04mg	44%
Total Carbs	34.83g	85%
Sugars	1.67g	49%
Dietary Fiber	1.53g	45%
Protein	38.35g	564%
Vitamin C	11.1mg	136%
Iron	1.1mg	43%
Calcium	52.7mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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