BUTTERNUT & PORTOBELLO LASAGNA
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. -Edward and Danielle Walker, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
BONNIE'S LASAGNA PORTOBELLO
This is a great healthy side dish for low-carb diets or not. This is how I satisfied my craving for lasagna. It is delicious, too. This recipe is for a main dish serving for one. We cut it in half for a side dish for two. You can easily increase ingredients if you have more people. As an option, you can also add cooked...
Provided by BonniE !
Categories Burgers
Time 45m
Number Of Ingredients 7
Steps:
- 1. Spray the bottom of an 8 inch foil-lined pan with kitchen spray. Set aside. Cook's Tip: You can also add chopped, cooked italian sausage to this recipe for a meat dish.
- 2. Preheat the oven to 425 degrees and use a small flat metal pan big enough to hold two portobello mushrooms. Remove the gills of the mushrooms and just trim the top of the stem, but leave it intact. Place the two mushrooms gill side down, caps up on the flat pan, sprinkle with kosher salt and roast in the hot oven 15 minutes. Turn the mushrooms half way through. Remove from the oven. Reduce heat to 350 degrees.
- 3. Meanwhile, mix the mozzerella and the cottage cheese together.
- 4. Drain the salsa. My recipe for Spanish Salsa is at this link: https://www.justapinch.com/recipes/sauce-spread/salsa/spanish-salsa-bonnies.html?p=1
- 5. Place 2 tablespoons of the salsa in the center of the greased foil-lined pan and place one mushroom cap on top of the salsa, gill side UP. This makes a boat to hold the cheese mixture. Fill the boat with the cheese mixture. Spoon half of the remaining salsa over the cheese mixture.
- 6. Add the second mushroom, cap side up. Spoon the remaining salsa on top of the cap and sprinkle it with the parmesan cheese.
- 7. Return to the oven and bake for 18 to 20 minutes. Garnish with chopped basil and serve immediately. Here is how it looks!
- 8. Cut a slice and enjoy!
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.
ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Categories Milk/Cream Mushroom Pasta Pork Bake Parmesan Fall Swiss Cheese Prosciutto Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
- For sauce:
- Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
- Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
- For lasagna:
- Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
- Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.
PORTOBELLO LASAGNA WITH BASIL CREAM
Make and share this Portobello Lasagna With Basil Cream recipe from Food.com.
Provided by Chef Buggsy Mate
Categories One Dish Meal
Time 1h15m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt 3 Tbs. butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. Bring the garlic sauce to a boil and cook, whisking, until thickened, 3-5 minutes. Set aside.
- In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
- Position a rack in the center of the oven and preheat to 375 degrees.
- In a large skillet, melt the remaining 2 Tbs, butter over low heat. Add the onions and chopped garlic and cook until softened, about 5 minutes.
- Stir in the mushrooms, increase heat to medium-high and cook, stirring often, until dry, 5-7 minutes.
- Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream.
- Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
- Grease a 2 quart rectangular baking dish, and spread 3/4 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3, lengthwise, in the baking dish, trimming the ends with scissors to fit the pan.
- Top with half of the mushroom mixture, half the mozarella cheese and a layer of noodles and repeat.
- Combine the remaining garlic sauce and basil cream; spoon on top. Sprinkle with the remaining 3/4 cup parmesan.
- Bake until golden, 40-45 minutes. Let stand 15 minutes.
VEGETARIAN SPINACH LASAGNA
A simple and fresh spinach lasagna recipe full of light ricotta cheese and portobello mushrooms. Vegetarian recipe.
Provided by Trish | The In Fine Balance Food Blog
Categories Casserole Main Course
Number Of Ingredients 24
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.
Nutrition Facts : Calories 442 kcal, Carbohydrate 31 g, Protein 26 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 79 mg, Sodium 1040 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PORTOBELLO LASAGNA WITH BASIL CREAM
Make and share this Portobello Lasagna With Basil Cream recipe from Food.com.
Provided by Chef GreanEyes
Categories Vegetable
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, melt 3T butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic and 3/4t salt. Bring to a boil and cook, whisking, until thickened, 5 minutes.
- In large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
- Preheat the oven to 375 degrees. In a skillet, melt the remaining butter over low heat. Add the onions and chopped garlic and cook for 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes.
- Using a food processor, puree the basil with the cream. Set aside 1/2c basil cream. Stir the remaining basil cream and 1/2c cheese into the mushroom mixture; season with salt and pepper.
- Grease a 9 x13inch baking dish; spread 1c garlic sauce on the bottom. Drain the lasagna noodles, then layer 3 in the dish. Top with half of the mushroom mixture, a layer of noodles, the remaining mushroom mixture and noodles. Spoon the remaining garlic sauce and basil cream on top. Sprinkle with the remaining 3/4c cheese. Bake until golden, 40-45 minutes.
Nutrition Facts : Calories 595.6, Fat 35.5, SaturatedFat 21.8, Cholesterol 115.2, Sodium 470.5, Carbohydrate 50, Fiber 3.4, Sugar 4.6, Protein 21.1
PORTOBELLO & BASIL CHEESE TORTELLINI
With portobello mushrooms and satisfying cheese tortellini, this earthy, elegant dish is perfect for either a quick, casual dinner or a more formal meal. I often use fresh basil from my garden in it. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half., Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.
Nutrition Facts : Calories 679 calories, Fat 48g fat (28g saturated fat), Cholesterol 149mg cholesterol, Sodium 1020mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
- Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.
PORTABELLO LASAGNA WITH BASIL CREAM SAUCE
I found this recipe in a Rachel Ray magazine then tweaked it to be my own. It is absolutely fantastic. I love it so much. My family loved it too. It is a little bit more time consuming that some other recipes but well worth the raves. I think you could possibly use already cooked lasagna noodles and I may try that next time...
Provided by Debi McMurray
Categories Pasta
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan, melt 3 tablespoons of butter over low heat. Stir in the flour and cook for two minutes. Slowly whisk in the hot milk, then the smashed garlic cloves (I added two instead of one) and 3/4 tsp. salt. I also found this mixture not very salty and had to add more so taste this mixture when it has thickened. Cook and bring garlic sauce to boil, whisking continually for 3-5 minutes until thickened. Set aside.
- 2. In a large pot of boiling water that is well salted and a little oil so the noodles will not stick, cook the lasagna noodles for 8 minutes until they are not quite ready to eat but hard to bite. Drain and transfer to bowl of cold water to stop cooking process.
- 3. Position a rack in the middle of the oven and preheat to 375 degrees. In a large skillet, melt the remaining 2 tablespoons of butter over low heat. Add onions and garlic and cook over low heat until the onions and garlic are translucent and softened. Also this may need to have a little salt. This whole dish seemed to be not salty enough so I kept having to salt each portion and I am not a person who adds extra salt. At this point, stir in the mushrooms and increase heat to medium high and cook until mushrooms are dry about 5 - 7 minutes.
- 4. Using a food processsor, puree the basil leaves with the garlic cream. Set aside 1/2 cup of the cream. Stir in the remaining basil garlic cream and 1/2 cup of parmesan into the mushroom mixture. Season with salt and pepper.
- 5. Grease or spray a rectangular baking pan and spread 3/4 cup of the garlic sauce on the bottom of the pan. Drain the lasagna noodles. Lay noodles on top and alternate your mixture with noodles then top with your reserved sauce and the rest of your parmesan cheese. I used extra parmesan cheese throughout the layers because I had extra cheese and it made it fantastic. I'm sure it is great either way. Be careful not to overuse your filling or you will run out before you use it on all of your noodles. You have nine noodles or three layers of three to use. That is two layers of filling and then the last reserved cream sauce on top. (Personal note: I barely had enough. It almost needs a little more cream sauce and next time I make it, I'm going to figure in a little more filling. I'm not sure how I'm going to do it but I am. I think it needs a little more. Either that or leave a few noodles out but I think the noodles need to be there. I'll probably do a 1/4 of a recipe more of the cream sauce but no more portabellos or onions.)
- 6. Bake until golden 40-45 minutes. Let stand for 15 minutes.
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LENTIL LASAGNA IN A ROASTED PORTOBELLO CREAM SAUCE - …
From thecookiewriter.com
Estimated Reading Time 6 mins
- Place lentils, water, and some salt into a small saucepan over high heat. Bring to a boil, reduce heat, and simmer, uncovered, for 20-25 minutes. I prefer some stability to my lentils, so I tend not to overcook them. Drain excess water and set aside.
- In a large mixing bowl, combine the mushrooms, olive oil, vinegar, garlic, thyme, salt, and pepper. Mix well. Place onto baking sheet and cook for 10-15 minutes, or until nicely roasted. Set aside.
- Fill a large pot with salted water and bring to a boil. Add in your lasagna noodles and cook until al dente, about 8-10 minutes. They will finish cooking in the oven!
PORTOBELLO LASAGNA WITH BASIL CREAM | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 15 minsPublished 2011-12-29
- In a medium saucepan, melt 3 tablespoons butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt.
- In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
- Position a rack in the center of the oven and preheat to 375 degrees . In a large skillet, melt the remaining 2 tablespoons butter over low heat.
- Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream. Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
- Grease a 9-by-13-inch baking dish and spread 1 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3 in the baking dish. Top with half of the mushroom mixture, a layer of noodles, then the remaining mushroom mixture and noodles.
ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA RECIPE | …
From bonappetit.com
4.4/5 (12)Servings 8
- Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. DO AHEAD Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill.
- Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
- Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
VEGAN SPINACH & MUSHROOM LASAGNA ROLLS WITH SUN …
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CREAMY PORTOBELLO & SUNDRIED TOMATO LASAGNA - NICK + ALICIA
From nickandalicia.com
Reviews 4Estimated Reading Time 2 minsServings 6Total Time 1 hr 10 mins
- Melt butter in a large non-stick skillet. Saute onions, garlic, mushrooms and sundried tomatoes until onions are translucent.
- Slowly add in milk and cream, stirring constantly until it comes to a boil. Continue to stir until sauce starts to thicken. Add salt, pepper, oregano and basil and continue stirring until the sauce has thickened.
WHITE LASAGNA RECIPE WITH KALE, MUSHROOMS & BECHAMEL - BARILLA
From barilla.com
Cuisine ItalianCategory Blue BoxServings 12
- To prepare Béchamel sauce: Bring milk to a simmer in a large pot. Melt butter in a separate large pot and mix in flour. Cook butter and flour until mixture is a golden color and smells nutty. Add milk slowly to the flour mixture; stir frequently and cook for 3-4 minutes. Season with salt and white pepper. Stir in ½ cup Parmigiano cheese.
- Preheat oven to 375° F. In a medium skillet, sauté garlic in olive oil until slightly yellow. Add sliced mushrooms and cook until tender. Add kale, salt and pepper; cook until kale is wilted down. Allow to cool down, then combine with the ricotta cheese.
- In a 13 x 9 inch baking dish, pour 1 ladle of the béchamel sauce. Layer 3 lasagne sheets and spread a layer of the ricotta and kale mixture. Pour another ladle of béchamel on top and continue to repeat the layering process for a total of 5 layers. Sprinkle Parmigiano cheese on top layer.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes to brown the top layer. Let rest for 10 minutes before serving.
LASAGNA STUFFED MUSHROOMS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (9)Calories 427 per servingCategory Main Course
- With a spoon, gently scoop out the gills that are inside the portobello mushrooms. Discard the gills and set the mushrooms aside.
- In a medium bowl, add the ricotta cheese, egg, drained spinach, 1 cup of mozzarella cheese, ½ cup of the Parmesan cheese, lemon zest, basil, garlic powder, red pepper flakes, and pinch of nutmeg. Stir until well combined.
- Divide the ricotta spinach filling between the Portobello mushrooms. Top each mushroom with ¼ cup marinara sauce and the additional mozzarella and Parmesan cheese. Season with salt and pepper, to taste.
LOW CARB LASAGNA STUFFED PORTOBELLO ... - MY KITCHEN SERENITY
From mykitchenserenity.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 600 per serving
- Prep the portobello mushrooms by removing the stem. Carefully remove the gills under the cap by gently scraping them off with a spoon. If the mushrooms seem dirty, gently wipe the cap with a damp paper towel. Place the mushrooms on a wire rack on a baking sheet.
- Make the meat sauce. In a 5-quart heavy pot, cook the ground beef and Italian sausage until no longer pink, and drain off the grease. Add marinara sauce, tomato sauce, Italian seasoning, and pepper. Slow simmer, covered, for 30 minutes. Taste the sauce and add salt if desired. Note that the cheeses contain salt so you should always taste test first.
- Preheat oven to 350F. Make the ricotta cheese mixture. Combine the ricotta cheese, parmesan cheese, and 1 cup of the mozzarella cheese. Add 1 teaspoon of Italian seasoning and blend well.
ROASTED EGGPLANT AND PORTOBELLO MUSHROOM LASAGNA - WWW ...
From foodess.com
5/5 (1)Category SnackCuisine ItalianTotal Time 1 hr 20 mins
- Preheat the oven to 400 degrees. Mince spinach in a food processor, then stir in ricotta or cottage cheese. Set aside. Spread about 1 cup of marinara sauce in the bottom of a 13" by 9" baking dish, and arrange 3 lasagna noodles over top. Spread another 1 cup of sauce over noodles, and add half of the roasted vegetables and 1/3 of the cheese. Top with 3 more noodles, then the spinach/cottage cheese mixture. Repeat with another layer of sauce, vegetables and cheese. Top with noodles, the remaining sauce, the remainder of the mozzarella, plus the parmagiano reggiano, if using. Bake uncovered for 35-45 minutes, and let rest 10 minutes before cutting.
- Heat oil in a large saucepan over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic and saute 2 minutes. Stir in tomato paste and canned tomatoes. Simmer 20 minutes, uncovered. Puree sauce with an immersion blender, or in batches if using a regular blender. Season well with salt, tasting as you go.
- Preheat broiler, and arrange a rack at top of the oven. Slice eggplant into 1/4 inch rounds. Sprinkle generously with salt on both sides, and layer in a colander. Let eggplant sit for at least 15 minutes, then rinse with cool water and dry well with paper towels.
- Slice portobello mushroom caps into 1/3 inch strips. Coarsely chop stems. Toss mushrooms and eggplant with 1/4 cup oil and arrange in a single later on a baking sheet. Broil until soft and charred, flipping after about 6 minutes and cooking about another 3 minutes on the other side.
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- Preheat the oven to 375°F. Cook the pasta in large pot of boiling water with 2 tablespoons of salt for 10 minutes, then drain it and set aside.
- Add the garlic and milk to a medium saucepan and warm over medium heat until it’s hot, but not boiling.
- Meanwhile, melt 1 stick of butter in a large saucepan over medium heat. Once the butter has finished melting, add the flour and stir it with a wooden spoon for about a minute until the mixture is smooth and bubbly.
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