Shannons Spinach Mushroom Lasagna Food

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

INSTANT POT SPINACH AND MUSHROOM LASAGNA

Steps:

• Add the butter to a 6-quart Instant Pot® and set to high saute (see Cook's Note). When melted, add the mushrooms and 2 teaspoons salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the flour and nutmeg and cook for 1 minute. Whisk in the milk, bring to a boil and cook until thick and creamy, about 5 minutes. Transfer the bechamel sauce to a medium bowl and set aside. Add 2 cups water to the pot (no need to clean the pot first) and put the rack in the bottom with the handles folded under.
• Meanwhile, mix together the spinach, basil, ricotta, red pepper flakes, garlic, 1 cup Parmesan and 1 teaspoon salt in a medium bowl until completely combined.
• Spread 1/2 cup marinara sauce on the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles. Layer a third of the bechamel over the marinara and top with a third of the spinach mixture. Top with another layer of 4 broken noodles. Repeat the process 2 more times, starting with 1/2 cup marinara and ending with broken noodles, for a total of 4 layers of noodles. Top with the remaining marinara and cover tightly with foil, wrapping any excess underneath (if you bunch the foil on the side of the pan it won't fit in the pot).
• Fold an 18-inch piece of foil in half lengthwise, then in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the pan. Place the cake pan with the lasagna in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Position a rack in the upper third of the oven and preheat the broiler to high.
• Remove the foil from the lasagna and top with the mozzarella and remaining 1/4 cup Parmesan. Broil until the cheese is melted, bubbling and brown in spots, 1 to 4 minutes. Let sit 10 minutes before serving.

VEGETARIAN SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven and prep the pan: Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
• Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

CREAMY SPINACH MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
• Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
• Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
• Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
• Pour the half-and-half into the bottom of the baking pan.
• Lay 4 cooked noodles in a single layer in the pan.
• Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
• Repeat the process twice, ending with the sauce.
• Sprinkle with grated Parmesan (if using).
• Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
• Remove from oven and let sit 15 minutes before serving.
• Makes 8 to 10 servings.

MUSHROOM LASAGNA

Steps:

• Cover porcini with water in microwave-safe dish; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop. Strain liquid though fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
• Adjust oven rack to middle position and heat oven to 425 degrees.
• Spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil; tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoons salt and 1/2 tsp pepper and toss again. Roast mushrooms until shriveled and all liquid has evaporated, about 30 minutes. Set aside to cool. Do not turn off oven.
• Heat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering. Add onions, 1/4 teaspoons salt and 1/4 teaspoons of pepper and cook, stirring occasionally, until onions are browned around the edges, about 10 minutes. Transfer onions to large bowl and set aside.
• Process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape bowl as needed. Heat remaining 1 tablespoons oil in no-empty skillet over medium high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and moisture has evaporated, 6-8 minutes.
• Reduce heat to medium and stir in porcini mushrooms, 1 tablespoons garlic, 1 teaspoons salt, and 1 teaspoons pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2-3 minutes.
• Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Add milk, scraping pan bottom to loosen brown bits. Add reserve porcini liquid and nutmeg. Increase heat to medium high and bring mixture to boil. Reduce heat to medium low and simmer until sauce reaches consistency of heavy cream, 10-15 minutes. Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.
• Combine fontina and Parmesan in medium bowl. Toss cooled portabello mushrooms with onions in large bowl. Place noodles in 13 X 9 inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, stirring occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
• Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup mushroom sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remainin cheese. Lightly spray laarge sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
• While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil and 1 tsp garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6-8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool for 15 minutes, then cut into pieces and serve.

QUICK MUSHROOM & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
• Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

SHANNON'S SPINACH MUSHROOM LASAGNA

Steps:

• Spray a large skillet with no stick butter cooking spray.
• Saute the mushrooms until slightly cooked and juice is forming in the bottom of the pan.
• Drain the juice from the mushrooms and spray with cold water to stop the cooking process.
• Pat dry.
• Mix everything together in a large bowl, except for noodles.
• Pour a small amount of sauce in a 8 by 8 by 8 or 9 by 9 by 9 casserole dish sprayed with no stick cooking spray.
• Arrange 2 whole noodles and 1 broken one in baking dish.
• Spread half of spinach mixture over noodles.
• Place two more whole noodles ans one broken one on top of spinach mixture.
• Top with a little more sauce.
• Spread remaining spinach mixture on top of noodles, and top with remaining noodles and sauce.
• You may not need all of the sauce, I used about 2 1/2 cans.
• Bake in oven preheated to 375 degrees, covering casserole with aluminum foil before placing in oven.
• Bake for about 30 minutes.
• Enjoy!