Mushroom Alfredo Lasagna Food

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ALFREDO MUSHROOM-SPINACH LASAGNA



Alfredo Mushroom-Spinach Lasagna image

Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

salt
olive oil
1/2 lb dried lasagna noodle
1 large garlic clove, minced
2 cups whole milk
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg (I used less, because this seemed like a lot)
3/4 lb cremini mushrooms or 3/4 lb portabella mushroom
3/4 cup freshly grated parmesan cheese
1/2 lb fresh spinach

Steps:

  • Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
  • Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
  • Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
  • Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
  • Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

Provided by Molly Yeh

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 16

1 large chicken breast or 2 small chicken breasts (see Cook's Note)
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
6 tablespoons unsalted butter
6 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
3 cups shredded Parmesan
9 oven-ready lasagna noodles
1/2 cup chopped fresh parsley, plus additional for garnish
12 ounces shredded mozzarella

Steps:

  • For the chicken: Preheat the oven to 350 degrees F.
  • Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
  • For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
  • Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
  • Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

MUSHROOM ALFREDO LASAGNA



Mushroom Alfredo Lasagna image

From the Desperation Dinners column in my newspaper. I'm putting it here because the chance of me keeping track of a clipping are nil. Credit Beverly Mills and Alicia Ross. The column says it freezes well, but I haven't tried it yet.

Provided by Jesters Lace

Categories     One Dish Meal

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

nonstick cooking spray
1 tablespoon olive oil
2 large onions, chopped
16 ounces fresh mushrooms, sliced
1 large egg
16 ounces cottage cheese
1 teaspoon dried Italian seasoning
1 tablespoon garlic, minced
1/2 cup sweet marsala wine
16 ounces alfredo sauce
12 no-boil lasagna noodles
8 ounces mozzarella cheese, shredded
14 1/2 ounces diced tomatoes
1/4 cup parmesan cheese, grated

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).

Nutrition Facts : Calories 161.3, Fat 8.4, SaturatedFat 4.3, Cholesterol 40.5, Sodium 398.7, Carbohydrate 8.1, Fiber 1.2, Sugar 3.5, Protein 12.4

PORTOBELLO MUSHROOM LASAGNA



Portobello Mushroom Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

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.

EASY ALFREDO LASAGNA



Easy Alfredo Lasagna image

You can spread a red meatsauce over top for a pretty contrast if you like. You can make this in bread pans and eat one now and freeze the other for later. Or make a big batch and watch it be devoured at your next holiday gathering. This came from Savvy Holiday Entertaining.

Provided by internetnut

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces no-boil lasagna noodles (1 box)
16 ounces ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 eggs
1 lb ground beef
1 lb ground sausage (1 package)
salt
seasoning
16 ounces alfredo sauce

Steps:

  • Combine ground beef and sausage with your choice of seasoning and cook over medium heat until brown. While the meat mixture is cooking, mix together ricotta and parmesan with eggs. Stir until blended, set aside.
  • When the meat is browned, drain as much grease as possible from it before stirring into egg and cheese mixture.
  • Spray a bread pan or casserole with non-stick cooking spray. Pour in enough sauce to cover the bottom of the pan, layer in a noodle. In the bread pan, one noodle fills the bottom and makes layering a snap.
  • Next, layer on meat mixture and top with shredded mozzarella. Repeat layering process with sauce, noodle, meat and cheese. Pour a final layer of sauce and then top off with cheese. Cover with foil and bake about 35 minutes, until mixture is bubbly, then remove foil and bake another 10-15 minutes until cheese is melted and edges are brown.
  • Remove from oven, let cool a few minutes before plating. Serve with warm, crusty bread and a green salad for a lovely and simple meal.

LASAGNA WITH ALFREDO SAUCE



Lasagna With Alfredo Sauce image

From Barb Larson' this is a wicked good pantry dish; a jar of alfredo sauce a can of soup, canned mushrooms; just easy. You can leave out the chicken if you want this recipe vegetarian.

Provided by Dienia B.

Categories     Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

16 ounces lasagna noodles
3 cups chicken, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
3 cups alfredo sauce
1 (10 ounce) can cream of mushroom soup
1 cup milk
1 cup zucchini
1 cup mushroom
3 cups spinach
1 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Cook noodles; drain.
  • Chop chicken.
  • Chop green pepper and onion.
  • Mix Alfredo sauce, cream of mushroom soup, milk, onion, peppers, and chicken together.
  • Thiinly slice zucchini.
  • Layer noodles, fresh spinach, sauce, mushrooms, zucchini.
  • Add cheese.
  • Layer again, same way, ending with sauce and cheese.
  • Cover with foil and bake at 375 degrees Fahrenheit for 1 hour.
  • Set a while before cutting.

Nutrition Facts : Calories 263.7, Fat 6.6, SaturatedFat 3, Cholesterol 14.5, Sodium 331.1, Carbohydrate 39.5, Fiber 2.1, Sugar 2.8, Protein 11.4

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