In Sardinia, this layered dish—a cross between lasagna and a casserole—is both everyday comfort food and a special occasion dish. You can make this to use up some leftover pane carasau, the Sardinian flatbread, or as a dish worthy of dinner guests. If you’re not making your own flatbread, you can buy it at specialty gourmet grocers or at online retailers.
1 pound white button mushrooms, stalks and tops separated and finely chopped
Extra-virgin olive oil
Splash of dry white wine
Salt and pepper (optional)
1⁄4 cup minced parsley
3 cups unsweetened soy milk
3⁄4 tablespoon all-purpose flour
Pinch of ground nutmeg
6 rounds pane carasau
1 clove garlic, minced
1⁄4 cup grated pecorino cheese (optional)
In a pan over medium-high heat, sauté mushroom tops in a little olive oil for 2-3 minutes.
Add chopped stalks and cook for another 2 minutes.
Add a splash of white wine and continue cooking for another 3-4 minutes.
Season with a dash of salt and pepper, to taste, and add parsley.
Remove from heat and set aside.
Pour half the soy milk into a cold saucepan.
Add flour and mix well with a whisk, until it starts to thicken.
Add the rest of the milk, a pinch of salt, a pinch of nutmeg, and a couple drops of olive oil; whisk together. Heat mixture on the stove over medium- high heat until the béchamel becomes creamy and thick.
Remove from heat and set aside.
Preheat oven to 350 degrees as you build the lasagna.
Spread a thin layer of béchamel on the bottom of an oiled, deep baking pan.
Quickly dip each pane carasau in a bowl of warm water, then place in the dish and cover with a layer of béchamel and mushrooms.
Continue to layer pane carasau, béchamel, and mushrooms until you run out.
Top with a final layer of béchamel and grated cheese, if using.
Bake for about 15 minutes, or until lightly toasted on top.
Let rest for 5 minutes before slicing and serving.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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