The cuts should be thin enough to see the knife through the potato. Use this as a guide so you can get nice even cuts - you can tell if you are cutting at an angle since the knife blade will get more opaque.

The cuts should be thin enough to see the knife through the potato. Use this as a guide so you can get nice even cuts - you can tell if you are cutting at an angle since the knife blade will get more opaque. Brush with butter and sprinkle with seasonings. Cover with another sheet of paper. Bake at 350F for 12-15 minutes.

Making the Mushroom Filling: Ingredients: Butter 1/2oz Shitake Mushrooms 1/2oz Wild Lobster Mushrooms 1/2oz Porcini Mushrooms 1/2oz Oyster Mushrooms Large Shallot Chives Fresh Cilantro (chopped) Reconstitute the mushrooms and cut into medium-sized pieces. Melt the butter and saute the Shitakes for a minute, add the others and saute until all the liquid evaporates.

Add the shallots and chives and season to taste.

Making the Lasagna: On a baking sheet, lay down four potato sheets, overlapping them so you have a rectangle. Spoon a layer of mushrooms on them, then another layer of potatoes, and so on. You should have 3 layers of the mushroom filling, and 4 potato layers for each lasagna.

Take another baking sheet and place on top with a weight to compress for an hour.

After compressing, it should hold its shape.

Making the Nage: Ingredients: 1/4 lb Scallops 1 Carrot (julienne) 1 Leek (julienne) 1 Celery (julienne) 1 Turnip (julienne) Bouquet Garni 3/4 cup Water 3/4 cup White Wine Salt 1 small Roma Tomato (seeded) 3/4 cup Butter Place the vegetables and bouquet garni in bottom of saucepan. Add the liquids and salt and simmer for 15 minutes.

Strain 1/2 of the vegetables and keep them for garnish. Poach the scallops in the nage and reserve.

Check seasonings and reduce by half. Stir in a couple Tbsp of butter. Puree the nage in a blender and slowly add the remaining butter, small chunks - one at a time. Finish sauce with the roma for coloring and put in a coulis bottle.

Reheat the lasagnas for 4 to 6 minutes in a 350F oven. Plate and spoon sauce over and around it, place scallops around the lasagna and decorate with julienne vegetables.

Another angle:

Now that you have learned how to make potato and mushroom lasagna with scallops + nage, please be sure to view these other pasta recipes and these seafood recipes. Also, you will love these Italian recipes.