Bertolli Mushroom Alfredo With Veggie Lasagna For Lack Of A Better Name Food

VEGETABLE LASAGNA ALFREDO

Steps:

• Preaheat oven to 350.
• Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
• Remove from heat and add drained tomatoes, set aside.
• Combine ricotta cheese, egg and parmesan in separate bowl.
• In another bowl, mix alfredo sauce and milk until smooth.
• To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
• Pour remaining sauce over final layer. Cover with foil.
• Bake 50 minutes, uncover and continue baking for 10 minutes.
• Remove from oven, let stand for 15 minutes before serving.

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

MUSHROOM ALFREDO LASAGNA

Steps:

• Preheat oven to 375 deg.
• Spray pan with nonstick spray. The recipe called for using two 8X8 inch pans and freezing one. I'm going to try it in a 13X9.
• Cook the onions and mushrooms in hot olive oil until tender, add garlic and cook 30 seconds. Add wine and cook over medium high heat until the liquid is reduced, about 4 minutes. Remove from heat.
• In a mixing bowl, combine cottage cheese, egg, and Italian seasoning.
• Pour into pan(s) enough alfredo sauce to coat bottom. Add a layer of noodles. Spoon 1/4 (if using two pans) or 1/2 (if using one) of mushroom mixture over noodles. Sprinkle with mozzarella.
• Add a layer of noodles, and one of cottage cheese (using all). Add the diced tomatoes. The directions specify including the juice from the can, but I'm dubious. Use your own judgement.
• Add a layer of noodles, top with rest of mushroom mixture. Pour over remaining alfredo sauce. Sprinkle with remaining mozzarella.
• Cover with nonstick aluminum foil and bake 50 minutes with foil on, 5 with foil off. Time may vary if using one pan.
• The freezing directions say bake the lasagna for 50 minutes, recover with foil, and freeze. (I have always frozen my lasagnas uncooked and will try that first, myself)
• Reheating instructions say defrost in fridge for 24 hrs, let stand at room temp, uncovered, for 30 min, then reheat covered for 30 minutes at 325 and five more uncovered at 375. Since I will probably freeze mine uncooked, I will follow the defrosting instructions, but cook it for the full 50 min + 5 (or more if it looks underdone).