MUSHROOM-POLENTA LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
- Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
- Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
- Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
- Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
- Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.
SAUSAGE AND MUSHROOM POLENTA LASAGNA
Make and share this Sausage and Mushroom Polenta Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h3m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F.
- Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter.
- When the butter has melted, add the sausage, breaking it up with a wooden spoon.
- While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
- Chop and add to the pan as you go-the onion, garlic, and rosemary.
- Season with red pepper flakes, salt, and pepper.
- Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice.
- Continue to cook over high heat until the liquids have evaporated-2 to 3 minutes.
- While the sausage and mushrooms are cooking down in the liquid-combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl.
- Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish.
- If they overlap a little, that is fine (it will vary depending on what kind of dish you are using).
- Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture.
- Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don't make yourself crazy doing this; just mush it out over the polenta).
- Top the ricotta with 1/3 of the sausage mixture.
- Repeat layers 2 more times, starting with polenta and finishing with sausage mixture.
- Sprinkle the top with mozzarella.
- Cover the baking dish with foil; place in oven; bake for 15-18 minutes.
- To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it.
- Touch the knife to your fingertips and if it is hot, the lasagna is done.
- Remove from the springform and serve.
- *Sweet and Savory Polenta "Lasagna"-add ½ cup golden raisins and ½ cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage.
- *Sausage, Mushroom, and Olive Polenta-add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs.
- *Sausage, Mushroom, and Pesto Polenta-add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs.
- *Super Mushroom Polenta-omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.
SAUSAGE AND MIXED MUSHROOM LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
- Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.
SAUSAGE & MUSHROOM LASAGNE
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
- Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
- Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
- Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
- To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.
Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE
Surprisingly easy method for preparing polenta. No standing over the stove stirring for 30 minutes. And, the best part... it turns out perfect every single time. The sauce is fresh and complements the polenta well.
Provided by Candice
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
- Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
- While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
- Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
- Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 32 g, Cholesterol 61.7 mg, Fat 30.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 1508.8 mg, Sugar 4.8 g
SAUSAGE, MUSHROOM, AND OLIVE POLENTA "LASAGNA"
Again, this dish has a totally different flavor, with only one additional ingredient.
Yield 4 servings
Number Of Ingredients 1
Steps:
- Prepare just as for the master recipe, #343, adding the tapenade to the ricotta cheese along with the egg, lemon zest, Parmigiano, and bread crumbs.
SAUSAGE, MUSHROOM, AND PESTO POLENTA "LASAGNA"
Steps:
- Prepare just as for the master recipe, #343, adding the pesto to the ricotta cheese along with the egg, lemon zest, Parmigiano, and bread crumbs.
MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH
Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!
Provided by JANINEGOODWIN
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
- Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
- Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
- Combine Alfredo sauce and milk in a medium bowl. Mix well.
- Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
- Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g
SAUSAGE AND MUSHROOM LASAGNA
Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe.
Provided by Gingers Place
Categories European
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
- Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
- Add garlic and stir for 1 minute.
- Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
- Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
- Spoon 1/3 of sausage mixture over cheese layer.
- Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
- Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.
Nutrition Facts : Calories 892.6, Fat 62.2, SaturatedFat 24.3, Cholesterol 146.5, Sodium 1776.2, Carbohydrate 38.5, Fiber 6.1, Sugar 20.7, Protein 32.9
More about "sausage and mushroom polenta lasagna food"
SAUSAGE, MUSHROOM & POLENTA LASAGNA | RECIPE - RACHAEL …
From rachaelrayshow.com
Estimated Reading Time 2 mins
- Once hot, add the sausage and break it up into very small bits with the back of a spoon as it cooks and browns, about 5 minutes
MUSHROOM & SAUSAGE RAGU WITH POLENTA - EMILY BITES
From emilybites.com
EASY POLENTA WITH SAUSAGE AND MUSHROOMS - ANALIDA'S …
From ethnicspoon.com
SAUSAGE AND MUSHROOM LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
MAKE-AHEAD SAUSAGE, MUSHROOM, AND POLENTA BAKE - BETTER …
From bhg.com
POLENTA LASAGNA RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE AND MUSHROOM RAGOUT WITH SOFT POLENTA - CBC.CA
From cbc.ca
POLENTA WITH SAUSAGE AND MUSHROOM SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
SAUSAGE AND MUSHROOM RAGOUT WITH SOFT POLENTA - CBC.CA
From cbc.ca
POLENTA LASAGNA - PLAIN CHICKEN
From plainchicken.com
MUSHROOM, SAUSAGE, & RICOTTA LASAGNA | ITALIAN FOOD FOREVER
From italianfoodforever.com
POLENTA LASAGNA WITH SAUSAGE | RECIPES | FAVUZZI | OLIVE OILS AND …
From favuzzi.com
RECIPETHING - SAUSAGE AND MUSHROOM POLENTA LASAGNA
From recipething.com
POLENTA LASAGNA | MUSHROOM BUSINESS
From mushroombusiness.com
POLENTA LASAGNA WITH MUSHROOM RAGù (POLENTA PASTICCIATA) RECIPE
From seriouseats.com
SAUSAGE & MUSHROOM POLENTA - SIWIN FOODS
From siwinfoods.ca
POLENTA LASAGNA WITH SMOKY RED PEPPER SAUCE! - FEASTING AT HOME
From feastingathome.com
POLENTA LASAGNA {EASY & GLUTEN-FREE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SAUSAGE & MUSHROOM RAGU POLENTA BOARD RECIPE • STEAMY …
From steamykitchen.com
SAUSAGE AND MUSHROOM POLENTA "LASAGNA" (MASTER RECIPE)
From oprah.com
BAKED POLENTA LAYERED WITH MUSHROOM RAGU - LIDIA
From lidiasitaly.com
L.R. SAUSAGE, MUSHROOM, AND POLENTA LASAGNA RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
BAKED POLENTA WITH SAUSAGE & MUSHROOMS - ITALIAN FOOD FOREVER
From italianfoodforever.com
MUSHROOMS, SAUSAGE RAGU WITH POLENTA | GIANGI'S KITCHEN
From giangiskitchen.com
CREAMY POLENTA WITH SAUSAGE AND MUSHROOMS - SAFEWAY
From safeway.ca
SAUSAGE AND MUSHROOM POLENTA - RACHEL HOLLIS
From msrachelhollis.com
FRINKFOOD - CHICKEN, MUSHROOM, AND POLENTA LASAGNA
From frinkfood.com
SAUSAGE, MUSHROOM, AND PESTO POLENTA LASAGNA - PLAIN.RECIPES
From plain.recipes
SAUSAGE AND PEPPER POLENTA LASAGNA RECIPE - WOMAN'S DAY
From womansday.com
SKIP THE PASTA AND MAKE LASAGNA WITH POLENTA INSTEAD
From seriouseats.com
SAUSAGE AND MUSHROOM RAGù WITH POLENTA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love