BUTTERNUT & PORTOBELLO LASAGNA
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. -Edward and Danielle Walker, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
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.
PORTOBELLO LASAGNA ROLLUPS
Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.
Provided by Ellie Krieger
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
- Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.
- Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
- In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.
BONNIE'S LASAGNA
This recipe was given to me 20 years ago by a friend who had made this lasagna for a pot luck dinner. This is the only lasagna I've ever made and each time I make it for guests, they want more which leaves nothing for leftovers.
Provided by Mina in Toronto
Categories Meat
Time 2h30m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the ground beef and drain.
- Sauté garlic, onions and celery in olive oil.
- In a large pot, add the ground beef, canned tomato sauce and tomatoes, garlic, onions, celery, oregano, salt, pepper, bay leaf and sugar. Simmer 1-2 hours.
- Oil a 9x13 pan or use oil spray. Place 3 cooked noodles on the bottom. Cover noodles with 1/3 sauce, 1/3 ricotta cheese, 1/3 parmesan cheese and 1/3 mozzarella cheese. Repeat layers, ending with mozzarella cheese.
- Bake in a preheated 375 degree oven for 30-45 minutes.
Nutrition Facts : Calories 786.2, Fat 50.9, SaturatedFat 25.4, Cholesterol 199.4, Sodium 2263.7, Carbohydrate 23.7, Fiber 4.8, Sugar 14.7, Protein 59.2
EGGPLANT AND PORTOBELLO (LASAGNAS) WITH ROASTED TOMATO VINAIGRETTE
Categories Cheese Mushroom Tomato Vegetable Bake Vegetarian Eggplant Summer Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Arrange tomatoes and fennel in 13x9x2-inch glass baking dish. Drizzle oil over; toss to blend. Bake until fennel is tender and begins to brown, about 45 minutes. Cool.
- Spray 2 nonstick baking sheets with vegetable oil spray. Arrange eggplant and mushroom slices on prepared sheets. Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms. Puree tomato mixture in processor. Transfer to strainer set over bowl. Press on solids to extract liquid; discard solids. Stir vinegar into liquid. Season vinaigrette with salt and pepper.
- Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute. Remove from heat.
- Preheat oven to 350°F. Spray four 1 1/4-cup custard dishes with vegetable oil spray. Line each dish with 2 eggplant slices in crisscross pattern. Sprinkle with salt and pepper. Top each with 1/4 of spinach. Top each with 1 mozzarella slice. Arrange pepper strips over, then basil and mushrooms. Top with remaining eggplant slices, cutting to fit. Sprinkle with salt and pepper. Cover each dish with foil. (Vinaigrette and lasagnas can be made 1 day ahead. Cover separately; chill.)
- Bake lasagnas until very tender, about 25 minutes. Remove foil. Using small knife, cut around vegetables to loosen. Invert onto plates. Spoon vinaigrette over.
More about "bonnies lasagna portobello recipes"
BEST PORTOBELLO MUSHROOM LASAGNA RECIPES | FOOD …
From foodnetwork.ca
2.8/5 (63)Category Cheese,Dinner,Main,Mushrooms,Pasta,VegetablesServings 6Total Time 25 mins
INA GARTEN'S PORTOBELLO MUSHROOM LASAGNA RECIPE | KITCHN
From thekitchn.com
LASAGNA-STUFFED PORTOBELLO MUSHROOMS RECIPE
From tablespoon.com
10 BEST PORTOBELLO MUSHROOM LASAGNA RECIPES | YUMMLY
From yummly.com
LASAGNA STUFFED PORTOBELLO MUSHROOMS - SWEET PEAS …
From sweetpeasandsaffron.com
PORTOBELLO MUSHROOM LASAGNA RECIPE | CDKITCHEN.COM
From cdkitchen.com
PORTOBELLO MUSHROOM LASAGNA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA RECIPE | BON …
From bonappetit.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LASAGNA STUFFED PORTOBELLOS - CHEEKYKITCHEN
From cheekykitchen.com
PORTOBELLO AND SPINACH LASAGNA ROLL-UPS - OH MY VEGGIES
From ohmyveggies.com
PORTOBELLO AND PANCETTA WITH PARMESAN LASAGNA - GALBANI CHEESE
From galbanicheese.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH - THE …
From thepioneerwoman.com
#PORTOBELLA RECIPES | JUST A PINCH RECIPES
From justapinch.com
BEST BROWNIE LASAGNA RECIPE - HOW TO MAKE BROWNIE LASAGNA
From delish.com
CHEESE-&-SPINACH-STUFFED PORTOBELLOS - EATINGWELL
From eatingwell.com
You'll also love