Homemade Mushroom Lasagna Recipes

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BACON AND MUSHROOM LASAGNA



Bacon and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
2/3 cup all-purpose flour
5 cups whole milk, at room temperature
1 tablespoon kosher salt
1 dried bay leaf
1 tablespoon olive oil
1/2 pound bacon, diced
2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
2 1/4 teaspoons kosher salt
1/2 red onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1/2 cup white wine
Unsalted butter, for buttering the baking dish
12 no-boil flat lasagna noodles
2 1/4 cups freshly grated Parmesan

Steps:

  • For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
  • For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
  • Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.

HOME/MADE MUSHROOM LASAGNA



Home/Made Mushroom Lasagna image

Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized." Three of those four appear in Byrne's lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.

Provided by Sam Sifton

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup extra-virgin olive oil or herb oil
6 large shallots, peeled and minced
1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
Kosher salt
freshly ground black pepper
4 tablespoons unsalted butter, or herb oil
3 large cloves garlic, peeled and minced
4 tablespoons flour, ideally instant or all-purpose
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup Gruyère cheese, grated
1 cup Fontina cheese, grated
2 tablespoons best-quality truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella, sliced
1 cup fresh Parmesan, grated

Steps:

  • Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
  • Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
  • Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
  • Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
  • Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

Nutrition Facts : @context http, Calories 814, UnsaturatedFat 26 grams, Carbohydrate 73 grams, Fat 42 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 1006 milligrams, Sugar 13 grams, TransFat 0 grams

SPECIAL MUSHROOM LASAGNA



Special Mushroom Lasagna image

This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. -Amanda Blair, Lebanon, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 12 servings.

Number Of Ingredients 26

6 tablespoons butter, divided
3-1/2 pounds sliced baby portobello mushrooms
1 large onion, thinly sliced
1 cup marsala wine
8 garlic cloves, minced, divided
2 tablespoons dried minced onion
12 uncooked lasagna noodles
5 tablespoons all-purpose flour
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 cups whole milk
1 package (8 ounces) cream cheese, softened
1/2 cup minced chives
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
2 cups grated Parmesan cheese
6 ounces fresh crabmeat, optional
CRUMB TOPPING:
1 French bread demi-baguette (about 4 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1/2 cup minced chives

Steps:

  • In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes. , Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat., Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce., For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 423 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 616mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

MEATY MUSHROOM LASAGNA



Meaty Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 23

Butter, for greasing the baking dish
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups warm whole milk
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Pinch ground nutmeg
8 ounces thinly sliced prosciutto, coarsely chopped
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more, as needed
3 tablespoons olive oil
3 tablespoons unsalted butter, at room temperature
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more for seasoning
3 cloves garlic, minced
1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons chopped fresh thyme leaves
9 spinach-flavored or plain lasagna noodles
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Olive oil, for drizzling

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.
  • Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper.
  • Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper.
  • Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
  • To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.

MUSHROOM LASAGNA



Mushroom Lasagna image

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

1 (16 ounce) package uncooked lasagna noodles
3 tablespoons olive oil
1 (16 ounce) package sliced fresh mushrooms
2 cups chopped baby bella mushrooms
1 large sweet onion, chopped
½ cup minced fresh parsley
2 thin slices prosciutto, chopped
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
⅔ cup dry white wine
2 (14.5 ounce) cans diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
½ cup heavy cream
¼ cup milk

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

PORTOBELLO MUSHROOM LASAGNA



Portobello Mushroom Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

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.

STUFFED MUSHROOM LASAGNA



Stuffed Mushroom Lasagna image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 22

12 portobello mushroom caps, cleaned and gills removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 pints cremini, baby bella or white button mushrooms
3 cloves garlic, chopped
2 shallots, roughly chopped
1/4 cup Marsala
1 tablespoon chopped fresh thyme
2 cups low-fat ricotta cheese
1/2 cup grated Parmesan
Nonstick cooking spray, for spraying the baking dish and foil
1 recipe Lightened-Up Bechamel, recipe follows
12 no-boil lasagna noodles
12 ounces baby spinach, cooked and drained of all moisture
16 ounces low-fat mozzarella, sliced (preferably from a deli or pre-packaged slices)
Fresh basil leaves, cut into chiffonade, for garnish
3 tablespoons olive oil
1/4 cup all-purpose flour
2 1/2 cups skim milk
1/2 cup grated Parmesan
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Brush the mushroom caps with 1 tablespoon of the olive oil, season both sides with salt and pepper and put on the prepared baking sheet with the interior sides down. Bake until shriveled and the liquid evaporates, about 30 minutes. Set aside to cool.
  • Leave the oven on but lower the temperature to 375 degrees F.
  • Add the cremini mushrooms, garlic and shallots to a food processor and pulse until the mixture is coarsely ground. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the mushroom mixture and stir. Cook, stirring every couple minutes, until the mushrooms begin to caramelize, about 8 minutes. Season with salt and pepper. Deglaze the pan with the Marsala and add the thyme. Set aside to cool.
  • Once cool, whisk together the mushroom mixture, ricotta and Parmesan. Season with salt and pepper. Fill each mushroom cap evenly with the mixture.
  • Spray the bottom of a 9-by-14-inch baking dish with cooking spray; spray one side of a piece of aluminum foil with the spray.
  • Ladle a thin, even coating of the Lightened-Up Bechamel into the prepared baking dish. Top with 4 lasagna noodles, a third of the spinach and another layer of bechamel. Next, place 6 stuffed mushrooms evenly in 2 rows. Add a third of the sliced mozzarella followed by a layer of bechamel. Repeat with 4 more noodles, aother third of the spinach and then some bechamel. Place the remaining 6 stuffed mushrooms evenly in 2 rows and top with another third of the mozzarella and then some bechamel. Add the remaining noodles and spinach, then finally another layer of bechamel and the remaining mozzarella on top.
  • Bake immediately, as the more time this sits, the more the shape and structure of the lasagna is compromised. Cover with the sprayed aluminum foil piece and bake on the middle rack until golden brown and bubbly, about 35 minutes. If you want extra golden brown cheese, place the lasagna in the broiler for a couple of minutes. Let the lasagna rest for at least 30 minutes before slicing with a sharp knife and scooping with a spatula. Garnish each slice with basil.
  • Heat the oil in a medium saucepan over medium heat. Add the flour, whisking until smooth, and cook for about 1 1/2 minutes. Slowly add the milk while whisking constantly to prevent lumps. Bring to a low simmer and add the Parmesan, nutmeg and salt and pepper to taste. Set aside.

MUSHROOM LASAGNA



Mushroom Lasagna image

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

9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk

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

MUSHROOM LASAGNA



Mushroom Lasagna image

This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they're lighter than regular lasagna noodles. But I still boil them because I think the results are better if they're cooked until they're flexible (a couple of minutes) first.

Provided by Martha Rose Shulman

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 ounce about 1 cup dried porcini or shiitake mushrooms
1 tablespoon extra virgin olive oil
2 shallots or 1 small onion, finely chopped
2 to 3 garlic cloves, minced
1 pound cremini mushrooms, sliced
Salt
1/2 cup fruity red wine, such as a Côtes du Rhône or Syrah
1 teaspoon fresh thyme leaves
Freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons minced shallot or onion
2 tablespoons sifted all-purpose flour
2 cups milk (may use low-fat milk)
Salt
freshly ground pepper
1/2 pound no-boil lasagna noodles
4 ounces Parmesan cheese, grated 1 cup
A few leaves of fresh sage (optional)

Steps:

  • Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
  • Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
  • Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
  • Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 636 milligrams, Sugar 9 grams

CREAMY MUSHROOM LASAGNE



Creamy mushroom lasagne image

Let mushrooms take centre stage in this veggie lasagne. A mixture of porcini, chestnut, oyster and shiitake mushrooms makes this rich ragu earthy and deeply savoury

Provided by Good Food team

Categories     Dinner

Time 2h20m

Number Of Ingredients 21

1 tbsp olive oil
400g dried lasagne sheets
200g grated mozzarella or vegan alternative
25g dried porcini mushrooms
800g chestnut mushrooms
2 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
400g mixed mushrooms (we used oyster and shiitake), sliced
4 large garlic cloves, crushed
½ small bunch of thyme, leaves picked
250ml red wine
250ml passata
2 tbsp ketchup
2 tbsp paprika
50g butter or vegan alternative
1 bay leaf
50g plain flour
600ml whole milk or oat milk
3 tbsp crème fraîche or vegan alternative
grating of nutmeg

Steps:

  • For the ragu, put the dried porcini mushrooms in a heatproof mug and cover with 125ml boiling water from the kettle. Set aside. Finely chop the chestnut mushrooms or blitz in a food processor to fine pieces.
  • Heat the oil in a large saucepan or flameproof casserole over a high heat and fry the onions, carrots and chopped chestnut mushrooms with a pinch of salt for 15 mins until the water released by the mushrooms has evaporated, stirring now and then. The mushrooms should be a deep brown colour and the other veg should be soft and slightly coloured.
  • Add the mixed mushrooms, garlic and most of the thyme, and cook for another 5 mins until the mushrooms have started to soften. Drain the rehydrated porcini, add the soaking liquid to the pan, then finely chop the porcini and add that too. Stir in the wine, passata, ketchup and paprika to combine. Simmer for 25 mins until the ragu has reduced and is thick enough to coat the back of a spoon. Season generously with sea salt flakes and a grinding of black pepper.
  • Meanwhile, make the béchamel. Melt the butter in a saucepan over a medium heat, then add the bay and cook for a minute. Scatter in the flour and stir until you have a sticky paste. Add the milk in stages, whisking between each addition until you have a thick sauce. Reduce the heat to low and cook for 3-4 mins, stirring occasionally until the sauce is thick enough to coat a spoon. Remove the bay, then mix in the crème fraîche, a generous grating of nutmeg and seasoning.
  • Heat the oven to 200C/180C fan/gas 6. Rub the olive oil over the base and sides of a large ceramic baking dish (ours was 35 x 20 x 6cm). Arrange a layer of lasagne sheets in the base (you may need to break them so they fit), then spoon over a layer of the mushroom ragu, drizzle with some of the béchamel, and scatter over a handful of the mozzarella. Repeat until you have used all the ragu and the final layer of lasagne sheets, then smooth over a thick layer of béchamel. Sprinkle over the remaining mozzarella and bake for 40-45 mins until the filling is bubbling and the top is golden. Leave to rest for 10 mins, then sprinkle with the remaining thyme leaves before serving.

Nutrition Facts : Calories 426 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

An easy vegetarian supper that's cheap to make too

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

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.

Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium

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THE ULTIMATE MUSHROOM LASAGNA - WENT HERE 8 THIS
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Web Dec 21, 2020 How to Make Mushroom Lasagna Preheat the oven to 375F degrees Sauté the shallots and garlic in the same pan the …
From wenthere8this.com
4.3/5 (9)
Total Time 1 hr 25 mins
Category Main Course
Calories 287 per serving
  • Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid.
  • Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Toss them with the mushrooms.
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SKILLET MUSHROOM LASAGNA RECIPE | BON APPéTIT
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Web Oct 19, 2020 Preparation. Step 1. Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes.
From bonappetit.com
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WILD MUSHROOM LASAGNA RECIPE - GRACE PARISI
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Web Mar 12, 2015 2 tablespoons unsalted butter. 2 tablespoons extra-virgin olive oil. 3 medium shallots, minced. 2 pounds wild mushrooms, such as chanterelle, stemmed shiitake and oyster, caps thickly sliced
From foodandwine.com
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EASY MUSHROOM LASAGNA RECIPE - TODD PORTER AND DIANE …
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Web Nov 1, 2014 Directions Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside. Cook lasagna noodles until al dente according to package instructions. Rinse under cold water...
From foodandwine.com
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17 UMAMI-PACKED MUSHROOM RECIPES — FROM CHEESY QUESADILLAS …
Web Feb 1, 2023 Roasted Mushroom Stroganoff. Roasting the mushrooms infuses this …
From latimes.com
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SPICY MUSHROOM LASAGNE RECIPE - BBC FOOD
Web Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom …
From bbc.co.uk
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27 RECIPES THAT BEGIN WITH A CAN OF CREAM OF MUSHROOM SOUP
Web Jan 28, 2023 Hashbrown Casserole. Caitlin Bensel; Food Stylist: Torie Cox. This classic …
From southernliving.com
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SKILLET MUSHROOM LASAGNA | RECIPE | STUFFED MUSHROOMS, …
Web Oct 19, 2020 - This mushroom lasagna isn't beautifully layered, but it is a little more …
From pinterest.ca
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45+ EASY PASTA RECIPES - I HEART NAPTIME
Web Feb 4, 2023 This easy 30-minute meal is the perfect way to use up fresh tomatoes and …
From iheartnaptime.net
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HOMEMADE MUSHROOM MEAT LASAGNA RECIPE - CHATELAINE.COM
Web Remove spinach from freezer. Leave at room temperature. Don’t thaw in microwave. In a …
From chatelaine.com
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CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
Web Mar 7, 2015 Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top …
From damndelicious.net
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EASY SPINACH LASAGNA RECIPE | BON APPéTIT
Web 7 hours ago Preparation. Step 1. Preheat oven to 375°. Grease a large 13x9" baking …
From bonappetit.com
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PORTOBELLO MUSHROOM STACKED LASAGNA RECIPE | @ATKINS
Web Heat oven to 425°F. Mix oil and minced garlic in a microwavable cup; microwave until …
From atkins.com
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MUSHROOM BOLOGNESE LASAGNA | RICARDO
Web 2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) white wine vinegar 2 tablespoons (30 …
From ricardocuisine.com
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CREAMY VEGAN MUSHROOM LASAGNA RECIPE | EPICURIOUS
Web Jan 6, 2017 I've definitely enjoyed some pretty great plant-based lasagnas at …
From anadifa.us.to
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VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE - SIMPLY RECIPES
Web Nov 25, 2022 Place the foil over the casserole dish and crimp the edges. Bake at 350°F …
From simplyrecipes.com
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