INDIVIDUAL MUSHROOM LASAGNAS WITH CRISPY BREADCRUMBS
Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 13
Steps:
- Combine dried mushrooms, garlic, thyme, and cream in a small saucepan. Bring to a boil; remove from heat, and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours). Pour through a sieve into a bowl; reserve mushrooms, and discard the garlic and thyme. Stir stock into cream mixture.
- Preheat oven to 350 degrees. Pulse bread in a food processor until coarse crumbs form (you should have about 2 cups). Transfer to a bowl. Stir in 2 tablespoons oil, 1/2 teaspoon salt, and a pinch of pepper. Spread onto a rimmed baking sheet. Bake, stirring once or twice, until golden brown, about 25 minutes. Let cool. (Raise oven temperature to 375 degrees.)
- Melt butter with remaining 2 tablespoons oil in a saute pan over medium heat. Add leeks, reduce heat to medium-low, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoon salt. Cook, stirring often, until softened, about 7 minutes. Stir in reserved mushrooms. Remove from heat.
- Bring a large pot of water to a boil; add 2 tablespoons salt. Working in batches, cook pasta squares, stirring occasionally to separate, until al dente, about 2 minutes. Using tongs or a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat.
- Spoon about 1 tablespoon cream mixture into each of 6 ovenproof dishes (about 6 inches in diameter, 1 1/2 inches deep). Place 1 pasta square in each dish, and sprinkle with about 2 teaspoons Parmigiano-Reggiano. Top each with about 1 1/2 tablespoons mushroom mixture, about 1 tablespoon cream mixture, and a pasta square. Repeat, layering two more times. Sprinkle top with about 1 tablespoon Parmigiano-Reggiano and about 1 tablespoon plus 1 teaspoon breadcrumbs, and drizzle with oil. Bake until cream mixture is bubbling and top is golden brown, 12 to 14 minutes.
CRISPY EGGPLANT AND MUSHROOM LASAGNA
Provided by Aaron McCargo Jr.
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 400 degrees F.
- Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs. Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes. Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside.
- In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste. Remove from the heat and set aside.
- Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes. Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.
INDIVIDUAL PORTOBELLO MUSHROOM GRATINS
Portobello caps make delicious gratin dishes; each is filled with sliced mushrooms and herbs and topped with crumbs and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil a rimmed baking sheet. Arrange portobello caps, gill sides down, on sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat broiler.
- Stir together cheese, breadcrumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
- Chop portobello stems into 1/2-inch pieces. Heat remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add shallots; cook, stirring, until softened, about 2 minutes. Add sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
- Arrange portobello caps, gill sides up, on a clean baking sheet. Divide mushroom mixture and then crumb mixture among caps. Broil until bubbling and golden brown, about 2 minutes.
CREAMY VEGAN MUSHROOM LASAGNA
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty. It has to spend some serious time in the oven. And, most important, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the real thing.
Provided by Jessica Murnane
Categories HarperCollins Vegetarian Vegan Wheat/Gluten-Free Mushroom Lasagna Pasta Tomato Spinach Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF.
- In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
- Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
- Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
- Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
- Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.
INDIVIDUAL MUSHROOM LASAGNAS WITH CRISPY BREADCRUMBS
What a delicious tasting recipe, with fresh spinach pasta!! to find this recipe look for the recipe for carrot pasta dough and the variation for spinach dough will be there!!
Provided by Chef mariajane
Categories < 15 Mins
Time 14m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine dried mushroom, garlic thyme, and cream in a small saucepan. Bring to a boil; remove from heat and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours). Pour through a sieve into a bowl; reserve mushrooms and discard the garlic and thyme. Stir stock into cream mixture.
- Preheat oven to 350°F Pulse bread in food processor until coarse crumbs form - you should have about 2 cups. Transfer to a bowl, stir in 2 tablespoons oil, 1/2 teaspoons salt and a pinch of pepper. Spread onto a rimmed baking sheet. Bake, stirring once or twice until golden brown, about 25 minutes. Let cool. Raise oven temperature to 375°F.
- Melt butter with remaining 2 tablespoons oil in a sauté pan over medium high heat. Add leeks, reduce heat to medium -low and cook, stirring occasionally, until just tender, 8-10 minutes. Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoons salt. Cook, stirring often until softened about 7 minutes. Stir in reserved mushrooms. Remove from heat.
- Bring a large pot of water to a boil; add 2 tablespoons salt. Working in batches, cook pasta squares , stirring occasionally to separate, until al dente, about 2 minutes. Using tongs, or a slotted spoon, transfer to a colander to drain, Drizzle with oil and toss gently to coat.
- Spoon about 1 tablespoons cream mixture into each of 5 oven-proof dished (about 6-inches in diameter, 1 1/2 inches deep) . Place 1 pasta square in each dish, sprinkle with about 2 teaspoons cheese. Top with about 1 1/2 tablespoons mushroom mixture, and 1 tablespoons cream mixture and a pasta square. Repeat layering two more times. Sprinkle top with about 1 tablespoons cheese and 1 tablespoons breadcrumbs and drizzle oil. Bake until cream mixture is bubbling and top is golden brown, 12-14 minutes.
Nutrition Facts : Calories 363.8, Fat 33.6, SaturatedFat 15.6, Cholesterol 73.6, Sodium 338.5, Carbohydrate 7.7, Fiber 1, Sugar 2.3, Protein 9.9
INDIVIDUAL LASAGNAS FOR 2 (OR TO FREEZE) (WW)
Recipe source: WW magazine (January 2010) 7 pts/serving. Have extra ricotta and veggies -- make these lasagnas (for one or two) and have them for dinner or make ahead and pop them in the freezer for a different day when cooking is the last thing on your mind!
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
- On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
- In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
- Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.
Nutrition Facts : Calories 184, Fat 6.8, SaturatedFat 2.4, Cholesterol 8.8, Sodium 1114.2, Carbohydrate 22.5, Fiber 4.4, Sugar 14.2, Protein 11.7
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
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
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