Ginas Creamy Mushroom Lasagna Food

GINA'S CREAMY MUSHROOM LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
• Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
• Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
• Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
• Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
• Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
• Coat the bottom of the prepared baking dish with a small amount of the white sauce.
• Arrange 4 lasagna noodles in a single layer over the white sauce.
• Spread about 1/3 of the mushroom mixture over the noodles.
• Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
• Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

EASY VEGETABLE LASAGNA

Steps:

• Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
• Heat the oven to 350° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
• Heat the olive oil in a wide skillet with sides over medium heat.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
• Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
• While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
• Toss the parmesan cheese with the mozzarella. Set aside.
• Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
• Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
• Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
• Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
• Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
• To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

LASAGNA CASSEROLE RECIPE

Steps:

• Bring a 5 Qt pot of water to boil and add 1 Tbsp salt. Add penne pasta and cook al dente according to package instructions.
• In a large, deep, oven-safe pan, combine beef and onion. Sauté over med/high heat, until meat is fully cooked and onion is soft (5 to 8 mins), breaking up meat with a spatula. Discard any excess fat released from beef.
• Stir in seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper. Add marinara and bring to simmer then remove from heat.
• Meanwhile, crumble up ranchero cheese in a medium bowl. Add 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. Stir together then add it to the meat sauce and mix just until combined.
• Stir in cooked pasta and add reserved pasta water to taste for a juicier casserole (I used 1/2 cup pasta water).* Smooth out the top then sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 min to melt cheese and make the center steaming hot.

MEXICAN LASAGNA WITH NOODLES

Steps:

• In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
• Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
• Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
• In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

CREAMY SPINACH MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
• Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
• Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
• Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
• Pour the half-and-half into the bottom of the baking pan.
• Lay 4 cooked noodles in a single layer in the pan.
• Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
• Repeat the process twice, ending with the sauce.
• Sprinkle with grated Parmesan (if using).
• Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
• Remove from oven and let sit 15 minutes before serving.
• Makes 8 to 10 servings.

CHEESY MUSHROOM LASAGNA

Steps:

• Preheat the oven to 180°C/350°F.
• In a large pan, saute the onions and mushrooms in a tablespoon of olive oil or butter until the mushrooms are golden brown.
• Add the garlic, herbs and lemon juice and cook for another minute or two until the garlic is fragrant. Season to taste and set aside.
• Combine the cheese sauce, sour cream and cheese.
• Assemble the lasagna by layering the mushrooms, cheese sauce, pasta sheets and grated cheese in a baking dish. Cover with foil and place in the oven.
• Allow to bake for 40-45 minutes or until the lasagna sheets are fully cooked. Remove the foil then bake for another 10-15 minutes until the top is golden brown.
• Remove from the oven and allow to rest for 10 minutes before serving.

GINA'S CREAMY MUSHROOM LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
• Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
• Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
• Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
• Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
• Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
• Coat the bottom of the prepared baking dish with a small amount of the white sauce.
• Arrange 4 lasagna noodles in a single layer over the white sauce.
• Spread about 1/3 of the mushroom mixture over the noodles.
• Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
• Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

BACON AND MUSHROOM LASAGNA

Steps:

• For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
• For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
• Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.

CREAMY VEGAN MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350ºF.
• In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
• Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
• Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
• Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
• Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.