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.
PORTOBELLO LASAGNA ROLLUPS
Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.
Provided by Ellie Krieger
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
- Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.
- Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
- In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.
PORTABELLA LASAGNA BELLA MONICA
A prize recipe from Bella Monica, a north Raleigh (NC) restaurant. Gotta love anything w/ portobella mushrooms!
Provided by Impera_Magna
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Mushrooms:.
- Toss portobella slices with olive oil and season with salt and pepper.
- Transfer to baking sheet and bake 12-15 mins until dark and meaty; set aside.
- Tomato-cheese sauce:.
- In a large mixing bowl, combine tomato sauce, eggs, ricotta, Parmesan, shredded mozzarella, and Asiago cheese, salt and pepper.
- Layers:.
- Lay 1 pasta sheet in the bottom of an 9x13x3 1/2" lasagna dish or other deep baking dish.
- Top with 1/8th of tomato-cheese mixture.
- Assemble the remaining ingredients in the following order:.
- 2nd pasta sheet topped with 1/8th of tomato-cheese mixture and 1/2 of the spinach.
- 3rd pasta sheet topped with 1/8th of the tomato-cheese mixture and 1/2 of the portobellas.
- 4th pasta sheet topped with 1/8th of the tomato-cheese mixture and the sun dried tomatoes.
- 5th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of the portobellas.
- 6th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of spinach.
- 7th pasta sheet topped with 1/8th of the tomato-cheese mixture.
- 8th pasta sheet topped with 1/8th of the tomato-cheese mixture and the fresh mozzarella slices.
- Bake until lasagna is bubbling, appx 30 minutes.
- Sauce:.
- While lasagna is baking, in a saucepan, combine cream and wine; bring to a boil and cook 10 to 15 minutes until reduced by half. Stir in parsley, sage, rosemary, and chives. Season to taste with salt and pepper.
- To serve, cut baked lasagna into squares and spoon warm sauce over it.
- *NOTE: You may sub boxed lasagna noodles, using three noodles per layer. Follow package directions for cooking and draining lasagne noodles before assembling.
Nutrition Facts : Calories 588.1, Fat 43.3, SaturatedFat 22.2, Cholesterol 225.5, Sodium 1441.8, Carbohydrate 18.7, Fiber 3.8, Sugar 8, Protein 32
PORTABELLO MUSHROOM LASAGNA
This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Bring a large pot of water to a boil with 1 tbls. salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- To make the white sauce, bring the milk to a simmer in a large saucepan. Set aside.
- Melt 8 tbls.(1 stick) 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 tbls. salt, pepper, nutmeg, and cook over medium low heat, stirring first with the wooden spoon and then with a whisk, for about 3-5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems(save for another use or for making stock). Slice the caps 1/4" thick. Heat 2 tbls. of oil and 2 tbls. of butter in a large 12" saute pan. When the butter melts, add half the mushrooms, and sprinkle with salt. 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, spread some of the sauce in the bottom of an 8x12" baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan cheese.
- Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for about 15 minutes. Serve hot. Enjoy!
- Note: To make ahead, assemble the lasagna and keep it refrigerated until ready to serve. Bake for an additional 10 minutes, until browned and bubbly.
Nutrition Facts : Calories 654.8, Fat 34.4, SaturatedFat 20.8, Cholesterol 92, Sodium 333.1, Carbohydrate 64.7, Fiber 4, Sugar 11.9, Protein 23.3
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA
I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.
Provided by CookingONTheSide
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil with 1 T 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 T (1 stick) of the butter in 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 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 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 T of oil and 2 T 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 8x12x2-inch baking dish.
- Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
- Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
- Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
- Allow to sit at room temperature for 15 minutes and serve hot.
PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)
This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the lasagna noodles until soft.
- Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
- in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
- In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
- Layer 3 pieces of cooked lasagna noodles on top of the sauce.
- Then 1/2 of the cheese mixture.
- Then 1/2 of the sliced mushrooms.
- Then another 1/3 of the sauce; repeat.
- Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
- Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.
Nutrition Facts : Calories 288.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 62.1, Sodium 814.3, Carbohydrate 31.1, Fiber 4.2, Sugar 7.7, Protein 16.7
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