Open Lasagne Of Mushrooms Olives Food

OPEN-FACE LASAGNA WITH MOREL MUSHROOMS AND ASPARAGUS

Steps:

• 1. Rinse off the mushrooms and pat dry. Cut off the thickest part of the stems and discard. Cut the mushrooms into 1-inch pieces, roughly halves or quarters, depending on the size of the mushrooms.
• 2. In a large, wide skillet over medium-high heat, add the olive oil. Once the oil is hot, add the mushrooms, salt, pepper, and chile flakes. Stir to coat the mushrooms evenly with the olive oil. Saute until the mushrooms become golden, 12 to 15 minutes. Add the shallots and asparagus, stir, and cook until the mushrooms are deep golden and the asparagus is tender but firm, about 8 more minutes. Stir in the garlic and cook for 30 seconds more, just to bring out the flavor of the garlic but not to brown it.
• 3. Add the white wine and simmer until reduced by half. Turn off the heat and set aside. Stir in the butter until melted and fully incorporated.
• 4. While the mushrooms are cooking, bring a large pot of water to a boil. Once the water is boiling, cook the lasagna according to the package instructions. Once the pasta is cooked to al dente, pull it out of the water and drain (do not rinse). Rub with a touch of olive oil to prevent sticking and set 1 sheet of pasta on each of four plates.
• 5. Divide the Taleggio and Parmesan evenly across the pasta. Spoon the mushroom-asparagus mixture over the cheeses. The heat will partially melt the cheeses. Shower the basil on top of each plate. Drizzle a touch of extra virgin olive oil and a touch more Parmesan over each. Serve.

MIXED-MUSHROOM LASAGNA WITH PARMESAN SAUCE

Steps:

• Preheat oven to 425°F. Spray 13 x 9 x 2-inch glass baking dish with vegetable oil spray.
• Heat 1/2 teaspoon oil in large nonstick skillet over medium-high heat. Add garlic and oregano and stir 30 seconds. Add crushed tomatoes and wine and bring to boil. Reduce heat and simmer until slightly thickened, about 6 minutes. Season with salt and pepper. Set tomato sauce aside.
• Heat 1/2 teaspoon oil in another large nonstick skillet over medium-high heat. Add mushrooms; sauté until mushrooms begin to release juices, about 9 minutes. Season with salt and pepper. Set aside.
• Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 cup Parmesan Sauce over. Arrange 1/3 of mushrooms over sauce. Spoon 1/2 cup tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles. Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with Parmesan cheese.
• Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. Let stand 10 minutes.