WILD MUSHROOM AND GOAT CHEESE LASAGNA
This elegant lasagna combines layers of portobello mushrooms (or any other type of edible wild mushroom) cooked with onion, garlic, basil, lasagna noodles, crumbled goat cheese and grated Parmesan cheese and a smooth cream sauce. - Divine -
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Grease a 9x13-inch baking dish.
- Heat oil in a large skillet on medium heat. Add onions, and garlic and cook gently untirl fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . Stir in salt and pepper and basil. This step can be done a day ahead. Just keep mixture refrigerated until ready to use.
- Heat butter in a large saucepan on medium heat. Add flour and cook for 2 minutes. Whisk in milk and bring to a boil. Add salt and pepper.
- Meanwhile, cook lasagna noodles according to package directions. Rinse in cold water.
- ASSEMBLY: Place a single layer of noodles on bottom of prepared dish. Spread 1 cup of sauce over noodles. Place about 1 cup mushrooms over sauce. Sprinkle with 1/4 cup goat cheese and 2 tablespoons Parmesan. Repeat, using 4 layers of noodles. Top last layer of noodles with remaining sauce and cheese.
- Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 530.5, Fat 21.6, SaturatedFat 10.8, Cholesterol 54.8, Sodium 927, Carbohydrate 62.4, Fiber 3.4, Sugar 3.6, Protein 23.3
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.
WILD MUSHROOM AND THREE-CHEESE LASAGNE
Categories Cheese Garlic Mushroom Pasta Tomato Bake Vegetarian Kid-Friendly Spring Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 22
Steps:
- For sauce:
- Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
- Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
- For filling:
- Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
- Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
- Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
- Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.
GOAT CHEESE LASAGNA
Necessity is the mother of . . . well, you know. This recipe was born when I went to the grocery store one day and they were out of ricotta. It occurred to me that goat cheese being the same consistency, it might do in a pinch. I find it lends itself beautifully to this dish, and now my family prefers this recipe to the traditional. Use the un-aged soft goat cheese, for example Chavroux. If you are looking for a marinara sauce recipe, I've posted one that goes especially well with this dish ! Preparation time does not include time to prepare the marinara sauce.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
- Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
- Arrange half the lasagna noodles in the pan.
- Cover with half the goat cheese mixture.
- Cover this with half the mozzarella slices.
- Cover this with half the marinara sauce.
- Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
- Sprinkle parmesan or romano on top.
- Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 27, SaturatedFat 16, Cholesterol 112.1, Sodium 1125, Carbohydrate 26.6, Fiber 2.6, Sugar 8.9, Protein 25.8
LASAGNA WITH SPINACH AND WILD MUSHROOMS
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn't such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
- Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
- Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
- Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 8 grams, TransFat 0 grams
LASAGNA WITH GOAT CHEESE FROM INA GARTEN
I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8
WILD MUSHROOM AND GOAT CHEESE QUESADILLAS
Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)
Provided by GoldsmithLissa
Categories Cheese
Time 23m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
- Add the garlic and green onions. Saute for 2 minutes.
- Remove from the heat. Stir in the goat cheese.
- Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
- Grill on a flat griddle or in a large skillet on both sides until golden brown.
- Cut each quesadilla into 6 wedges.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8
HOME/MADE MUSHROOM LASAGNA
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
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
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