Lasagna With Spinach And Wild Mushrooms Food

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

LASAGNA WITH SPINACH AND WILD MUSHROOMS

Steps:

• Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
• Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
• Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
• Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
• Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.

SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
• Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
• Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
• To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
• Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
• Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

LASAGNA WITH MUSHROOMS AND SPINACH

Steps:

• Heat oven to 375ºF.
• Cook noodles as directed on package, omitting salt.
• Meanwhile, melt 2 Tbsp. butter in large skillet on medium-high heat. Add onions and garlic; cook and stir 1 min. Add mushrooms; cook 5 min., stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until wilted. Remove from heat.
• Melt remaining butter in medium saucepan on medium heat. Stir in flour. Gradually add milk, stirring constantly; cook and stir 3 to 5 min. or until thickened. Remove from heat. Stir in Parmesan.
• Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles, half the spinach mixture and 1 cup sauce; repeat layers. Top with mozzarella; cover.
• Bake 40 min. or until hot and bubbly, uncovering for the last 10 min. Let stand about 10 min. before cutting to serve.

QUICK MUSHROOM & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
• Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

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.

KATHY'S WILD MUSHROOM AND SPINACH LASAGNA

Steps:

• Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; sauté until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sauté until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• Add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
• Heat oven to 350°. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
• Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
• In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
• Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
• Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
• Combine Alfredo sauce and milk in a medium bowl. Mix well.
• Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
• Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.