Portobello Basil Open Face Lasagna With Polenta Vegetarian Recipe 55 Recipes

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

BUTTERNUT & PORTOBELLO LASAGNA

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA

Steps:

• Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
• Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
• Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
• When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
• Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
• Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
• Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
• Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
• Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
• Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.

PORTOBELLO LASAGNA WITH BASIL CREAM

Steps:

• In a medium saucepan, melt 3T butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic and 3/4t salt. Bring to a boil and cook, whisking, until thickened, 5 minutes.
• In large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
• Preheat the oven to 375 degrees. In a skillet, melt the remaining butter over low heat. Add the onions and chopped garlic and cook for 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes.
• Using a food processor, puree the basil with the cream. Set aside 1/2c basil cream. Stir the remaining basil cream and 1/2c cheese into the mushroom mixture; season with salt and pepper.
• Grease a 9 x13inch baking dish; spread 1c garlic sauce on the bottom. Drain the lasagna noodles, then layer 3 in the dish. Top with half of the mushroom mixture, a layer of noodles, the remaining mushroom mixture and noodles. Spoon the remaining garlic sauce and basil cream on top. Sprinkle with the remaining 3/4c cheese. Bake until golden, 40-45 minutes.

PORTOBELLO-BASIL OPEN-FACE "LASAGNA" WITH POLENTA (VEGETARIAN) RECIPE - (5/5)

Steps:

• Preheat oven to 350°, use disposable aluminum 1/2 tray or 9x13 casserole 1. Trim gills from portobello slices. Sauté portobellos in a small amount of olive oil. When cooked, remove from pan and set aside. 2. Add tomato sauce to pan. If not using jarred sauce, sprinkle-in seasonings to taste. Cook until hot and seasonings meld. Then, remove from heat. 3. Slice polenta into 12 slices. 4. Layer ingredients in pan as follows: a - Small amount of sauce to coat pan. b - Polenta: 4 across, 3 down. c - Top each polenta circle with small amount of sauce. d - Top with 1/3 of the shredded cheese. e - Layer basil leaves over top, 1-2 leaves per piece of polenta. f - Top with portobello slices, 1-2 slices per piece of polenta. g - Cover with rest of sauce. h - Top with rest of cheese. 5. Bake in oven at 350° until heated through, cheese is melted and all is bubbling. NOTE: Any links included here have been added by Key Ingredient and are not references of my own.