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.
