Portabella Mushroom With Spinach And Feta Lasagna Vegetarian Food

VEGETARIAN SPINACH LASAGNA

Steps:

• In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes. Reduce heat if bubbling too much.
• In a large skillet, heat olive oil over medium heat and add diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes and Italian herbs. Saute for another minute, then add mushrooms. Cook for 10-15 minutes, or until mushrooms are cooked through and tender. Add spinach. Toss and saute until spinch is completely wilted. Remove from heat. Set aside
• In a large bowl combine ricotta and parmesan cheeses, lemon zest, Italian spice, garlic, salt and basil.
• At this point, if your tomato sauce is a bit on the thick side, add a 1/2 cup of water and stir it in so that it well incorporated and smooth. You want a nice thin sauce, chunky is okay, but it needs enough moisture to help the noodles soften as the lasagna bakes.
• In a 9x12 glass casserole dish, spread a 1/2 cup of sauce on the bottom. Lay 3 noodles, lenghtwise across bottom on casserole dish. On top of noodles spread 1/2 of ricotta cheese mixture, top with 1 cup of shredded cheese and 1/4 of the tomato sauce.
• Layer 3 more noodles, 1/4 of the tomato sauce and spread spinach and mushroom mixture evenly. top with 1 cup of shredded cheese and remaining 1/2 of the ricotta cheese mixture.
• Drizzle 1/4 of the tomato sauce on top of cheese mixture, layer remaining 3 noodles. Spread remaining sauce over nooodles and top with 1 cup of shredded Italian cheese.
• Cover with aluminium foil and bake at 350 for 30 minutes. Remove cover and bake for another 20 minutes or until cheese on top is bubbly.

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.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)

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.

GRILLED BALSAMIC PORTABELLA MUSHROOMS

Steps:

• Mix together the vinegar, oil, garlic, basil and seasonings.
• Place the mushroom (Smooth side down) in a baking dish.
• Pour the dressing over the mushrooms.
• Allow to marinate for 10 minutes, turning once.
• Grill for 5-7 minutes, turning once.
• Slice and serve on salads,sandwiches or pizzas.

LOW-FAT MUSHROOM WITH SPINACH AND FETA LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch by 13-inch pan with non-stick coating.
• Mix Ricotta cheese, cottage cheese, parsley, and garlic.
• Pour 1 cup of sauce in bottom of pan.
• Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• Spread 1/2 of the cheese mixture over the noodles.
• Top with 1/2 of the fat free mozzarella cheese.
• Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
• Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• Sprinkle with fat free Parmesan cheese (optional).
• Bake, covered tightly with aluminum foil for one hour.
• (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.