WILD MUSHROOM AND CAULIFLOWER LASAGNA
Provided by Bobby Flay
Time 3h45m
Yield 8 servings
Number Of Ingredients 31
Steps:
- Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste.
- Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed.
- Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.
- Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper.
- Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat.
- To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce.
WILD MUSHROOM LASAGNE
Steps:
- Make béchamel:
- Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
- Make mushroom tomato sauce:
- Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
- Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
- Assemble and bake lasagne:
- Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
- Put oven rack in middle position and preheat oven to 425°F.
- Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
- Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.
POTATO LASAGNA
This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
Provided by PIKKLE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
- Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
- Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
Nutrition Facts : Calories 641.8 calories, Carbohydrate 99.4 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 11.3 g, Protein 25.8 g, SaturatedFat 9.4 g, Sodium 861.6 mg, Sugar 16.4 g
SPECIAL MUSHROOM LASAGNA
This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. -Amanda Blair, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes. , Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat., Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce., For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 423 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 616mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
POTATO LASAGNA
Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts :
WILD MUSHROOM LASAGNE
Categories Mushroom Pasta Bake Vegetarian Mozzarella Parmesan Sherry Gourmet
Yield Serves 6
Number Of Ingredients 22
Steps:
- Make filling:
- In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
- Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
- Make sauce:
- In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
- Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
- Assemble lasagne:
- Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
POTATO LASAGNA WITH WILD MUSHROOMS AND HERB SAUCE
Provided by Linda Wells
Categories dinner, project, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees.
- Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
- Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
- Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
- Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
- In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
- To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.
Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 29 grams, Carbohydrate 79 grams, Fat 99 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 62 grams, Sodium 80 milligrams, Sugar 8 grams, TransFat 4 grams
WILD MUSHROOM POTATO LASAGNA
Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section.
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Slice mushrooms into 1/8 inch slices.
- In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
- Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
- Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
- Make a layer of half of the potatoes and season with salt and pepper to taste.
- Spread mushrooms over the potatoes; top with remaining potatoes.
- In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
- Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
- Cut into wedges or squares and serve.
Nutrition Facts : Calories 398.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 69.6, Sodium 80.7, Carbohydrate 47.2, Fiber 6.2, Sugar 3.2, Protein 8.7
SWEET POTATO AND MUSHROOM LASAGNA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a food processor, add the mushrooms, shallots and chard and pulse until chopped and uniform, about 5 times.
- Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool.
- Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the Parmesan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside.
- Preheat the oven to 375 degrees F.
- Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them.
- Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes.
- Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.
Nutrition Facts : Calories 361 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 121 milligrams, Sodium 429 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
POTATO LASAGNA RECIPE BY TASTY
Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the peeled potatoes into ¼ inch (½ cm) slices.
- Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
- Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
- Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
- Follow with another layer of potatoes, then the remaining ham and sliced cheese.
- Preheat oven to 350°F (180°C).
- Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
- Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
- In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
- Bake for about 40 minutes, until the cheese is a deep golden brown.
- Cool slightly, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams
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
WILD MUSHROOM LASAGNA
Provided by Molly O'Neill
Categories dinner, casseroles, pastas, main course
Time 2h50m
Yield Six servings
Number Of Ingredients 14
Steps:
- Combine dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 4 cups, about 1 hour. Drain cepes, reserving liquid. Set aside 1 3/4 cups of the cepes broth. Place remaining broth in saucepan over medium-high heat and reduce to 1 cup. Coarsely chop drained cepes. Set aside.
- Heat 1 teaspoon olive oil in a large, nonstick skillet. Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes. Place half of the onions in a medium bowl and set aside.
- Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet. Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes. Transfer mushroom mixture to a bowl. Repeat with 2 tablespoons broth and remaining mushrooms.
- Add all mushrooms, including cepes, to the skillet. Stir in remaining unreduced cepes broth. Simmer 15 minutes. Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- Preheat oven to 350 degrees. Stir ricotta, sage and remaining salt into reserved onions. Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil. Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary. Spread half the ricotta mixture over the noodles. Sprinkle with 1 tablespoon Parmesan. Cover with half of the mushroom mixture. Repeat the layers. Sprinkle the top with remaining Parmesan. Pour the reduced cepes broth over all. Cover with foil. Bake until tender, about 1 hour.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1133 milligrams, Sugar 7 grams
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- Preheat the oven to 325°F. Peel the potatoes and place them in a bowl of cold water. Using a sharp paring knife, square off each potato to a near-perfect rectangle, while trying to minimize waste. Using a vegetable slicer (such as a mandoline) or a knife, slice the potatoes into lengthwise slices 1/8-inch thick.
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- Remove the potato slices from the oven and place one slice on a plate. Place two tablespoons of the mushroom mixture in an even layer on the potato slice; top with another slice of potato and continue to layer the mushrooms and potatoes to make 3 layers. Spoon some additional mushroom mixture onto the top potato layer. Repeat procedure with remaining potato slices and mushroom mixture to make 4 servings.
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