SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
Steps:
- Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
- Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
SPINACH AND MUSHROOM LASAGNA
This fully loaded vegetarian lasagna has two generous layers of sautéed mushrooms and spinach between creamy ricotta, tomato sauce and noodles and is great for a crowd. Grated fontina cheese is mixed with mild mozzarella for a little sharpness and nuttiness that highlights the mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
- Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
- Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
- To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
- Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
- Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.
QUICK MUSHROOM & SPINACH LASAGNE
An easy vegetarian supper that's cheap to make too
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium
WILD MUSHROOM AND SPINACH LASAGNA
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
- In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
- Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
- Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
- In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.
SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
SPINACH AND MUSHROOM VEGGIE LASAGNA
Make and share this Spinach and Mushroom Veggie Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h27m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
- Cook until softened, about 10-12 minutes.
- In a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
- Srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
- Layer 4 sheets of lasagna on top, slightly overlapping.
- Spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
- Top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
- Cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
- Lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
- Bake, covered, until bubbly, about 45 minutes.
- Remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
- Remove from oven and let sit for 15 minutes before cutting.
- Serve warm and garnish with basil.
Nutrition Facts : Calories 399.2, Fat 17.8, SaturatedFat 9.4, Cholesterol 89, Sodium 1071.4, Carbohydrate 32.8, Fiber 3.5, Sugar 6.8, Protein 28.8
CREAMY SPINACH MUSHROOM LASAGNA
This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!
Provided by Julesong
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
- Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
- Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
- Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
- Pour the half-and-half into the bottom of the baking pan.
- Lay 4 cooked noodles in a single layer in the pan.
- Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
- Repeat the process twice, ending with the sauce.
- Sprinkle with grated Parmesan (if using).
- Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
- Remove from oven and let sit 15 minutes before serving.
- Makes 8 to 10 servings.
More about "spinach and mushroom lasagna recipes"
VEGETARIAN SPINACH AND MUSHROOM LASAGNA - SIMPLY …
From simplyrecipes.com
5/5 (63)Total Time 2 hrs 15 minsCategory Dinner, Casserole, Comfort FoodCalories 473 per serving
SPINACH AND MUSHROOM LASAGNA | VIOLIFE FOODS
From violifefoods.com
SPINACH AND MUSHROOM LASAGNA - PUDGE FACTOR
From pudgefactor.com
SAUSAGE, MUSHROOM & SPINACH LASAGNA RECIPE | EATINGWELL
From eatingwell.com
SLOW-COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS
From more.ctv.ca
SPINACH AND MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
SPINACH AND MUSHROOM LASAGNA | COMMUNITY RECIPES | NIGELLA ...
From nigella.com
SPINACH AND MUSHROOM LASAGNA – SANA FOODS
From sanafoods.com
SPINACH AND MUSHROOM LASAGNE - YOURLIFECHOICES
From yourlifechoices.com.au
BEST VEGAN SPINACH AND MUSHROOM LASAGNA RECIPES | FOOD ...
From foodnetwork.ca
RECIPE OF JAMIE OLIVER SPINACH AND MUSHROOM LASAGNA | THE ...
From uscuisine.netlify.app
SUSAN LUCCI'S VEGETARIAN SPINACH & MUSHROOM LASAGNA
From gooddishtv.com
SKINNY MUSHROOM SPINACH LASAGNA RECIPE | LITTLE SPICE JAR
From littlespicejar.com
CREAMY SPINACH AND MUSHROOM LASAGNA • KROLL'S KORNER
From krollskorner.com
SPINACH MUSHROOM LASAGNA (VEGGIE LASAGNA) | GOOD LIFE EATS
From goodlifeeats.com
MUSHROOM SPINACH LASAGNA - STEVEN AND CHRIS
From cbc.ca
SPINACH & MUSHROOM VEGETARIAN LASAGNA - JAR OF LEMONS
From jaroflemons.com
MUSHROOM AND SPINACH LASAGNA RECIPE - REAL SIMPLE
From realsimple.com
MUSHROOM AND SPINACH LASAGNA RECIPE | MYRECIPES
From myrecipes.com
SPINACH AND MUSHROOM LASAGNA - UNLOCK FOOD
From unlockfood.ca
CHEESY SPINACH AND MUSHROOM LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS - INSPIRED TASTE
From inspiredtaste.net
INSTANT POT SPINACH AND MUSHROOM LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH AND MUSHROOM LASAGNA - PINTEREST
From pinterest.ca
BEST CREAMY SPINACH AND MUSHROOM LASAGNA RECIPES | …
From foodnetwork.ca
ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA RECIPE
From seriouseats.com
EASY MUSHROOM-AND-SPINACH LASAGNA - FOOD AND WINE
From foodandwine.com
SPINACH AND MUSHROOM LASAGNA - DEL'S COOKING TWIST
From delscookingtwist.com
QUICK MUSHROOM AND SPINACH LASAGNE | ITALIAN RECIPES ...
From goodto.com
SPINACH MUSHROOM LASAGNA - DELICIOUS! - VEGETARIAN MAMMA
From vegetarianmamma.com
SPINACH AND MUSHROOM LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
CREAMY SPINACH, MUSHROOM & LASAGNA SOUP - MUSHROOM COUNCIL
From mushroomcouncil.com
VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE - RECIPES.NET
From recipes.net
CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
From damndelicious.net
SPINACH AND MUSHROOM LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
SPINACH AND MUSHROOM LASAGNA RECIPE | MYRECIPES
From myrecipes.com
ZUCCHINI, SPINACH AND MUSHROOM LASAGNA RECIPE - RECIPES.NET
From recipes.net
20+ SPINACH & MUSHROOM RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
SPINACH AND MUSHROOM LASAGNA WITH CASHEW ... - CLEAN FOOD MAMA
From cleanfoodmama.com
You'll also love