Cabbage And Mushroom Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVOY CABBAGE AND MUSHROOMS

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

Provided by lilifee

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 6



Savoy Cabbage and Mushrooms image

Steps:

  • Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

MUSHROOM LASAGNA

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



Mushroom Lasagna image

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

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)

CABBAGE AND MUSHROOM "LASAGNA"

Provided by Elaine Louie

Categories     dinner, lunch

Time 2h

Yield 6 servings

Number Of Ingredients 13



Cabbage and Mushroom

Steps:

  • Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve.
  • In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
  • While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry.
  • With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 27 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 1241 milligrams, Sugar 11 grams, TransFat 1 gram

9 tablespoons unsalted butter
3 tablespoons plus 1 teaspoon unbleached all-purpose flour
2 2/3 cups whole milk
1/4 teaspoon freshly ground nutmeg
Salt and ground black pepper
1 medium onion, chopped
1 garlic clove, minced
1 pound assorted fresh mushrooms (shiitake, oyster, porcini, chanterelles, cremini), thinly sliced
1 tablespoon finely chopped fresh sage
2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder chopped into rough dice
1/2 cup dry white wine
1 1/2 pounds (about 4) Yukon Gold potatoes, sliced 1/8 inch thick
1 cup grated Västerbotten or Parmesan cheese.

CABBAGE LASAGNA

A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.

Provided by Ginn

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 20



Cabbage Lasagna image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
  • Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
  • Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
  • Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
  • Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.5 g, Cholesterol 46.6 mg, Fat 9.8 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 4.9 g, Sodium 1018 mg, Sugar 7.8 g

1 pound lean ground beef
1 medium onion, chopped
1 tablespoon minced garlic
½ cup grated carrots
4 ounces mushroom pieces
1 pound canned tomatoes
1 tablespoon dried basil
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon nutmeg
1 head cabbage
24 ounces low-fat cottage cheese
½ cup grated Parmesan cheese
1 tablespoon parsley
1 ½ teaspoons salt
1 teaspoon oregano
cooking spray
2 cups grated part-skim mozzarella cheese
½ cup grated Parmesan cheese

CREAMY MUSHROOM LASAGNE

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



Creamy mushroom lasagne image

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

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

More about "cabbage and mushroom lasagna recipes"

CABBAGE LASAGNA RECIPE (EASY KETO!) - EASY LOW CARB
Web Aug 2, 2022 Instructions. Heat oven to 350°F. Bring a pot of salted water to a boil. Slice the bottom off of a head of cabbage and place it into the boiling water. Boil 6-8 minutes and remove leaves as they soften. Place …
From easylowcarb.com
cabbage-lasagna-recipe-easy-keto-easy-low-carb image


LAZANKI (POLISH CABBAGE AND NOODLES) • CURIOUS CUISINIERE
Web Feb 27, 2019 2 c cabbage, sliced into 2” strips 1 c sauerkraut, drained 1 (4 oz) can mushrooms, drained 1 tsp caraway seeds ¼ c water 1 bay leaf ½ tsp thyme ¼ tsp oregano ½ tsp paprika 1/8 tsp ground black pepper ¾ …
From curiouscuisiniere.com
lazanki-polish-cabbage-and-noodles-curious-cuisiniere image


EASY FRIED CABBAGE RECIPE (WITH MUSHROOMS)
Web In a large skillet over medium-high heat fry the mushrooms in 2 Tbsp. of butter until golden brown, about 10 minutes. Stir occasionally. Add the cabbage and seasonings. Continue to fry over medium-high heat. Stir …
From mirlandraskitchen.com
easy-fried-cabbage-recipe-with-mushrooms image


EASY. COMFORTING. DELICIOUS - COOKED BY JULIE
Web Uý¹UepT Yÿ{ÈL¤IíýáS2€Õ“VÛ ªUBÜ öªøõÇ_ÿü÷§ pLðÿÁh2[¬6»Ãér{¼¼}|ýüýë›Zÿûóõà h4K* R ÛÍÑ &à xêçúï¿w ¾ºœšÝã ´# ³ç¼‹)aÈ[ó^ š0’„V Ë÷gæz:CÕ î 1 dÚ‹$[^ ? I 4ù z…IɶœˆØ–Û’ …
From cookedbyjulie.com
easy-comforting-delicious-cooked-by-julie image


CABBAGE AND MUSHROOM “LASAGNA” | RECIPE CLOUD APP
Web 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin 1/2 cup dry white wine 1 1/2 pounds (about 4) yukon gold potatoes, …
From recipecloudapp.com


LASAGNA WITH MUSHROOM RAGù AND PROSCIUTTO COTTO - FOOD & WINE
Web Nov 18, 2021 Bring a large pot of salted water to a boilover high. Fill a large bowl with ice water; place clean kitchen towels on work surface. Hold each pasta sheet at 1 end with …
From foodandwine.com


EASY MUSHROOM LASAGNA RECIPE - TODD PORTER AND DIANE CU
Web Nov 1, 2014 Olive oil, for coating baking dish. 9 to 12 lasagna noodles. 1 cup ricotta cheese. 1 egg. 1/4 cup grated Parmigiano-Reggiano. Zest of 1 fresh lemon. 1/2 …
From foodandwine.com


THIS MUSHROOM LASAGNA RECIPE IS EASY AND VEGETARIAN, TOO
Web Jun 26, 2020 Ingredients Olive oil cooking spray + for the baking dish 2 tablespoons extra-virgin olive oil 1⁄2 yellow onion, finely chopped 4 cups sliced cremini mushrooms 2 cups …
From wellandgood.com


ASIAN CARROT, CABBAGE AND MUSHROOMS RECIPE
Web Mar 27, 2023 Prep and cut the vegetables and set them aside. Measure out the seasoning. First, heat the large skillet. Then, add olive oil, garlic, and red pepper flakes to a heated …
From sabrinasorganizing.com


CABBAGE AND MUSHROOM “LASAGNA” | RECIPE | STUFFED MUSHROOMS, …
Web cabbage and mushroom "lasagna" | smittenkitchen.com Ingredients Produce 1Garlic clove 2 lbsNapa cabbage 1Onion, medium 1 tbspSage, fresh 1 lbShiitake, assorted Baking & …
From pinterest.com


CABBAGE LASAGNA RECIPE (KETO, LOW-CARB) - LOW CARB YUM
Web May 2, 2020 1 head cabbage 3 lbs ricotta cheese 1 ½ cups parmesan cheese grated ¼ cup dried parsley optional 3 large eggs 2 pounds ground meat browned 40 ounces …
From lowcarbyum.com


THE MOST AMAZING CABBAGE LASAGNA - SLICE OF JESS
Web Apr 28, 2019 Instructions. Preheat oven to 350F. Cook sausage (or whatever meat you prefer) in a large skillet until browned. Drain and set aside. Combine ricotta, eggs, grated …
From sliceofjess.com


CABBAGE, MUSHROOM, AND BACON PASTA RECIPE - SOUTHERN LIVING
Web Jan 11, 2017 Drain well, reserving 1 cup pasta cooking water. Add mushrooms to skillet, and sprinkle with salt and pepper. Increase heat to medium-high, and cook, stirring …
From southernliving.com


12 LASAGNA RECIPES, FROM MEATY BOLOGNESE TO VEGAN VARIATIONS
Web Oct 11, 2018 Get the recipe for Creamy Brussels Sprouts and Mushroom Lasagna Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato If you just …
From seriouseats.com


RECIPE: CABBAGE AND MUSHROOM 'LASAGNA' - EASY RECIPES
Web To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, …
From recipegoulash.cc


CABBAGE AND MUSHROOM “LASAGNA” RECIPE - NYT COOKING
Web This recipe is by Elaine Louie and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food. ... 2 hours Rating 4 (209) Notes Read community notes. …
From cooking.nytimes.cf


RECIPE: CABBAGE AND MUSHROOM 'LASAGNA' - THE NEW YORK TIMES
Web Nov 22, 2010 Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then …
From archive.nytimes.com


FOOD AND BEVERAGE TRENDS FOR 2023 | U.S. NEWS - US NEWS HEALTH
Web Apr 6, 2023 Palmini makes linguine, angel hair pasta and lasagna noodles with hearts of palm. Other companies shared pastas made with edamame, beets, red lentils, tomatoes, …
From health.usnews.com


CABBAGE – SMITTEN KITCHEN
Web Recipes. roast chicken with schmaltzy cabbage. Recipes. roasted cabbage with walnuts and parmesan. Recipes. cozy cabbage and farro soup. Recipes. cabbage and …
From smittenkitchen.com


Related Search