SPICY SAUSAGE LASAGNA
A spicy lasagna with both a creamy white sauce and a red sauce.
Provided by Food Network Kitchen
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
- Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
- Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS
Steps:
- Preheat the oven to 350 degrees F.
- For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
- For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
- In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
- Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.
QUICK SAUSAGE AND MUSHROOM LASAGNA
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Provided by Bon Appétit Test Kitchen
Categories Cheese Mushroom Pasta Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Ricotta Meat Sausage Family Reunion Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.
CHICKEN AND MUSHROOM LASAGNA
I often like to make a less traditional lasagna and have found that chicken and mushrooms make a simple, delicious combination. The DH and I love spicy so I really crank up the heat by adding a bunch of crushed red pepper but this is not necessary for 'normal' people. Once in a while I like to add spinach to this. You could probably add just about anything and it would be good. Using low-fat ingredients doesn't seem to change the outcome. I don't usually measure the cheeses. I use what "looks" right.
Provided by CaribbeanQueen
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
- Melt butter in skillet.
- Saute' onions until transparent.
- Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
- Blend tomatoes in blender or food processor. Add to mushrooms.
- Stir in chicken.
- Keep warm over low heat while making the cream sauce.
- Melt butter in saucepan. Stir in flour, cooking and stirring for 2 - 3 minutes.
- Add broth, stirring until thickened.
- Stir in half-and-half over low heat.
- Spoon small amount of cream sauce in the bottom of a lasagne pan.
- Place 3 cooked noodles in pan.
- Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
- Repeat layers 2 more times.
- Top with Parmesan.
- Bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
- Let stand at least 10 minutes before cutting.
Nutrition Facts : Calories 789.4, Fat 40.5, SaturatedFat 22.9, Cholesterol 161.6, Sodium 1477.3, Carbohydrate 59.3, Fiber 4.4, Sugar 8, Protein 47.5
SPICY MUSHROOM LASAGNA
This spicy mushroom lasagna combines layers of mushrooms, creamy sauce, and tender pasta in spectacular fashion.
Provided by Yotam Ottolenghi & Ixta Belfrage
Categories Mains
Time 2h40m
Number Of Ingredients 23
Steps:
- Preheat the oven to 450°F (220°C). Line a large rimmed baking sheet with parchment paper.
- In a food processor, working in 3 or 4 batches, add the button mushrooms and oyster mushrooms and pulse each batch until finely chopped (or finely chop everything by hand).
- In a large bowl, toss the chopped mushrooms with the oil and salt. Spread out on the prepared baking sheet.
- Roast near the top of the oven, stirring 3 or so times throughout, until the mushrooms are golden brown and have reduced in volume significantly, 30 to 45 minutes. Let cool.
- Decrease the oven temperature to 425°F (200°C).
- Meanwhile, in a large bowl, combine all the dried mushrooms, the chiles, and hot stock, and let soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get just under 1 1/2 cups-if you have any less, top up with water.
- Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chile peppers. Set the stock and mushrooms aside separately.
- In the food processor, combine the onion, garlic, and carrot, and pulse until finely chopped or finely chop everything by hand.
- In a large sauté pan or pot over medium-high heat, warm 4 tablespoons oil. Once hot, add the onion mixture and cook, stirring occasionally, until softened and golden, about 8 minutes.
- In the food processor, pulse the tomatoes until finely chopped or finely chop by hand and then add them to the pan along with the tomato paste, salt, and pepper. Cook, stirring occasionally, for 7 minutes.
- Add the rehydrated mushrooms and chiles and the roasted mushrooms and cook for 9 minutes, stirring only once during the cooking. Resist the urge to stir more frequently; you want the mushrooms to be slightly crisp and browned on the bottom.
- Stir in the water and reserved stock and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until you get the consistency of a ragù, about 25 minutes.
- Stir in 7 tablespoons of the cream and simmer for 2 minutes more, then remove from the heat.
- In a small bowl, combine both cheeses, the basil, and 1/2 cup parsley.
- Spread 1/5 of the sauce in the bottom of a round 12-inch (30cm) baking dish or a 9-by-13-inch (23-by-33-cm) rectangular dish, then top with 1/5 of the cheese mixture, followed by a layer of lasagna sheets, broken to fit where necessary. Repeat these layers 3 more times in that order. Finish with a final layer of sauce and cheese; that's 5 layers of sauce, 5 layers of cheese, and 4 layers of pasta.
- Drizzle with 1 tablespoon cream and 1 tablespoon olive oil, then cover with aluminum foil and bake for 15 minutes. Remove the foil, increase the temperature to 450°F (220°C), and bake for 12 minutes more, rotating the dish halfway through.
- Turn the oven to the broil setting and broil until the edges are brown and crisp, about 2 minutes.
- Set aside to cool for 5 minutes or so, then drizzle with the remaining 1 tablespoon cream and 1 tablespoon oil. Sprinkle with the 1 teaspoon parsley and finish with a good grind of pepper. Serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 657 kcal, Carbohydrate 68 g, Protein 23 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 69 mg, Sodium 1790 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 23 g
SPICY VEGAN LASAGNA
Interested in a versatile alternative to lasagna? Here is a vegan alternative that will have meat eaters "ooohing" and "ahhhing."
Provided by Tasty
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
- Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
- Bake in the preheated oven until fully cooked, 30 to 40 minutes.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 42 g, Cholesterol 1.2 mg, Fat 7.2 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 515.9 mg, Sugar 8.5 g
MUSHROOM LASAGNA
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
SPICY SPINACH LASAGNA
I never cook the noodles for lasagna any more. I often substitute firm tofu for the ricotta, too. If I have fresh spinach I stir it in as is, but frozen works fine too.
Provided by Wendy0
Categories One Dish Meal
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Cook and crumble bacon.
- In drippings and oil, saute onion and garlic.
- Add next 8 ingredients, and heat to combine flavors and cook spinach.
- In bowl, combine ricotta, Swiss and egg.
- Spread 1 c sauce in bottom of baking dish.
- Layer 1/2 of the noodles, 1/2 cheese mix and 1/2 remaining sauce.
- Repeat layers.
- Bake at 350 for 40 minutes.
- Top with Parmesan and parsley.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 579.5, Fat 37.2, SaturatedFat 17.6, Cholesterol 112.3, Sodium 742.7, Carbohydrate 34.7, Fiber 4.1, Sugar 8.2, Protein 27
YOTAM OTTOLENGHI'S SPICY MUSHROOM LASAGNE
If you're looking for the ultimate veg-centric lasagne, look no further than Ottolenghi's spicy mushroom version, as seen on ITV's Saturday Kitchen. It's made using four different kinds of mushroom for a rich umami flavour.
Provided by Yotam Ottolenghi
Categories Dinner
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 230°C fan. 2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan. 3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately. 4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat. 5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that's five layers of sauce and cheese and four layers of pasta. 6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
MUSHROOM LASAGNA
Mushroom lasagna for anyone that loves mushrooms!
Provided by Libbie Remmel
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
- Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
- Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
- Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g
SPICY MUSHROOM LASAGNE
This fiery lasagne is a great dinner party option on an autumn or winter evening. Use vegetarian cheese to turn this into a delicious veggie lasagne. Each serving provides 582 kcal, 22g protein, 38g carbohydrate (of which 8g sugars), 36g fat (of which 14g saturates), 8g fibre and 0.6g salt.
Provided by Yotam Ottolenghi
Categories Main course
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 240C/220C Fan/Gas 9.
- Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt.
- Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside.
- Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately.
- Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden.
- Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat.
- Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl.
- To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.
- Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
Nutrition Facts : Calories 582kcal, Carbohydrate 38g, Fat 36g, Fiber 8g, Protein 22g, SaturatedFat 14g, Sugar 8g
YOTAM OTTOLENGHI'S SPICY MUSHROOM LASAGNE
The ragù can be made ahead and refrigerated, ready to be served with pasta or polenta.
Provided by Food24
Categories Bake
Time 1h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 230°C on the fan setting.Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches, pulsing each batch until finely chopped (or finely chop everything by hand).Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt then spread out on a 40cm x 35cm parchment-lined rimmed baking tray.Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside.Reduce the oven temperature to 200°C on the fan setting.Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl. Set aside to soak for half an hour.Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible toget about 340ml: if you have any less, top up with water.Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand).Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onionmixture and fry for 8 minutes, stirring occasionally, until soft and golden.Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper.Cook for 7 minutes, stirring occasionally.Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom.Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù.Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.Combine both cheeses and both herbs in a small bowl.To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, then finish with a final layer of sauce and cheese: that's five layers of sauce and cheese, and four layers of pasta.Drizzle over 1 tablespoon of cream and 1 tablespoon of oil then cover with foil and bake for 15 minutes.Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway.Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil.Sprinkle over the remaining parsley and finish with a good grind of pepper.Extracted from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Penguin Random House Publishers). Spicy mushroom lasagne photo by Lousie Hagger.
More about "spicy mushroom lasagna food"
YOTAM OTTOLENGHI’S MUSHROOM RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
YOTAM OTTOLENGHI'S SPICY MUSHROOM LASAGNE | STUFF.CO.NZ
From stuff.co.nz
Estimated Reading Time 4 mins
- Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand).
- Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water.
- Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large saute pan or pot on a medium-high heat.
- Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary.
- Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway.
SPICY MUSHROOM LASAGNA - DAVID LEBOVITZ
From davidlebovitz.com
Servings 6Estimated Reading Time 7 minsCategory Main Course
- To prepare the dried mushrooms and chiles, put the dried mushrooms in a medium bowl and the chopped chilis in a separate small bowl. Pour enough hot stock over the chiles to cover them and pour the rest over the dried mushrooms. Let both stand 30 minutes or until softened. When soft, set a strainer over another bowl or measuring cup and strain the mushrooms, squeezing out as much moisture as you can.
- Chop the mushrooms, leaving a few of them coarsely chopped, and put the mushrooms back in the bowl you rehydrated them in. Strain the chiles so their liquid goes into the same bowl as the liquid from the mushrooms, squeezing them to get as much moisture out as possible. (You may want to wear latex gloves if your hands are sensitive, and so you don't get chile in your eyes later if you rub them.) You should have about 1 1/2 cups (340ml) of liquid. If not, top it up to that amount with water. Finely chop the chiles and add them to the bowl of chopped mushrooms. Set the liquid and chopped rehydrated mushrooms and chiles aside.
- To prepare the mushroom ragù (the lasagna filling), preheat the oven to 425ºF (220ºC) and set a rack on the top third of the oven. Working in 3-4 batches, chop the fresh mushrooms in a food processor (or by hand) until they're finely chopped. (No need to clean the food processor as you'll be using it again shortly.) Spread the mushroom pieces on a large baking sheet and drizzle with 3 tablespoons olive oil and 1 teaspoon of salt. Mix them together with clean hands, then spread in an even layer. Roast in the oven, stirring the mushrooms three times during baking, until they are dark, well-reduced, and slightly crisp, about 35 minutes.
- Finely chop the onion, carrot, and garlic in the food processor (or by hand.) Heat 4 tablespoons (60ml) olive oil in a large skillet (preferably one that's at least 14-inches/35cm wide, with high sides, or use a Dutch oven) over medium-high heat. Add the chopped onion/carrot/garlic mixture and cook, stirring frequently, until the vegetables are soft and starting to brown, 6 to 7 minutes. While the vegetables are cooking, finely chop the tomatoes in the food processor, or by hand.
EASY MUSHROOM LASAGNA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Published 2014-07-25Total Time 1 hr 30 mins
- Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
- Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
- Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the mushrooms over the ricotta and then spread one-third of the mozzarella cheese.
SPICY MUSHROOM LASAGNE RECIPE - LOVEFOOD.COM
From lovefood.com
- Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand).
- Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly.
- Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11.5fl oz: if you have any less, top up with water.
- Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
- Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml/2fl oz of oil in a large sauté pan or pot on a medium-high heat.
- Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper.
- Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom.
- To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm/11inch baking dish (or a 30cm x 20cm/12 x 8inch rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary.
- Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan/475°F/gas mark 7 and bake for another 12 minutes, turning the dish round halfway.
VEGAN SPICY MUSHROOM STOGANOFF LASAGNE - TWISTED FOOD
From twistedfood.co.uk
Estimated Reading Time 40 secs
SPICY SAUSAGE, SPINACH, AND MUSHROOM LASAGNA & GIVEAWAY ...
From slenderkitchen.com
Servings 9Total Time 1 hrCategory DinnerCalories 450 per serving
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3.3/5 (478)Servings 6Cuisine ItalianCategory Dinner
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