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.
INSTANT POT SPINACH AND MUSHROOM LASAGNA
Stuffed with spinach, mushrooms, basil and ricotta, this creamy vegetable lasagna makes an impressive dinner for friends or a satisfying weeknight meal with plenty of delicious leftovers.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Add the butter to a 6-quart Instant Pot® and set to high saute (see Cook's Note). When melted, add the mushrooms and 2 teaspoons salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the flour and nutmeg and cook for 1 minute. Whisk in the milk, bring to a boil and cook until thick and creamy, about 5 minutes. Transfer the bechamel sauce to a medium bowl and set aside. Add 2 cups water to the pot (no need to clean the pot first) and put the rack in the bottom with the handles folded under.
- Meanwhile, mix together the spinach, basil, ricotta, red pepper flakes, garlic, 1 cup Parmesan and 1 teaspoon salt in a medium bowl until completely combined.
- Spread 1/2 cup marinara sauce on the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles. Layer a third of the bechamel over the marinara and top with a third of the spinach mixture. Top with another layer of 4 broken noodles. Repeat the process 2 more times, starting with 1/2 cup marinara and ending with broken noodles, for a total of 4 layers of noodles. Top with the remaining marinara and cover tightly with foil, wrapping any excess underneath (if you bunch the foil on the side of the pan it won't fit in the pot).
- Fold an 18-inch piece of foil in half lengthwise, then in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the pan. Place the cake pan with the lasagna in the center of the sling and lower into the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Position a rack in the upper third of the oven and preheat the broiler to high.
- Remove the foil from the lasagna and top with the mozzarella and remaining 1/4 cup Parmesan. Broil until the cheese is melted, bubbling and brown in spots, 1 to 4 minutes. Let sit 10 minutes before serving.
SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
- To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
- In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
- Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
- Let rest for 10 to 15 minutes before serving. Serve hot.
SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA
Made with a red pepper marinara sauce and layered with spinach, fresh mushrooms and cheese, this is the perfect lasagna to feed a hungry crowd.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Blend pasta sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
- Cook lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned, stirring frequently.
- Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
MICROWAVE LASAGNA WITH SPINACH, MUSHROOMS, AND THREE CHEESES
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Categories Epi Loves the Microwave Lasagna Microwave Pasta Tomato Mushroom Dinner Spinach Vegetarian Cheese Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.
- Spread 1/2 cup marinara evenly in bottom of baking dish. Top with 2 lasagna noodles. Coat noodles with 1/2 cup marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.
- Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. Sprinkle with 2 Tbsp. Parmesan.
- Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.
- Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 Tbsp. Parmesan and serve.
EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA
Make and share this Easy Roasted Red Pepper and Mushroom Lasagna recipe from Food.com.
Provided by elastigirl
Categories One Dish Meal
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
- Spread 1 cup of sauce on bottom of baking pan.
- Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
- Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
- Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
- Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
- Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.
BEEF, SPINACH AND MUSHROOM LASAGNA
Make and share this Beef, Spinach and Mushroom Lasagna recipe from Food.com.
Provided by petlover
Categories Meat
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
- While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
- Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
- Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
- Allow to cool for about 10 minutes before slicing.
RED PEPPER AND SPINACH LASAGNA
If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is - tender pepper and fresh spinach smothered in oozing cheese.
Provided by English_Rose
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
- Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
- To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
- To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
Nutrition Facts : Calories 718.9, Fat 50.6, SaturatedFat 27.3, Cholesterol 139, Sodium 1205.2, Carbohydrate 30.1, Fiber 4.6, Sugar 7.6, Protein 38.9
LASAGNA WITH SPINACH AND WILD MUSHROOMS
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn't such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
- Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
- Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
- Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 8 grams, TransFat 0 grams
More about "spinach mushroom lasagna with red pepper marinara recipes"
BEEF, SPINACH, AND MUSHROOM LASAGNA - TWO THIRDS CUP
From twothirdscup.com
4.8/5 (10)Total Time 1 hr 35 minsServings 9
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS
From inspiredtaste.net
5/5 (24)Total Time 1 hr 10 minsCategory MainCalories 396 per serving
VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE
From simplyrecipes.com
SKINNY MUSHROOM SPINACH LASAGNA RECIPE | LITTLE SPICE JAR
From littlespicejar.com
MUSHROOM LASAGNA WITH ROASTED RED PEPPER SAUCE
From robustrecipes.com
CARAMELIZED ONION, MUSHROOM AND SPINACH LASAGNA
From homemadeitaliancooking.com
CREAMY SPINACH AND MUSHROOM LASAGNA
From damndelicious.net
SLOW-COOKER SPINACH & MUSHROOM LASAGNA
From eatingwell.com
EASY SPINACH LASAGNA RECIPE
SPINACH AND MUSHROOM LASAGNA RECIPE
From vice.com
SEAFOOD LASAGNA
From therecipecritic.com
MUSHROOM AND SPINACH LASAGNA RECIPE
From myrecipes.com
SPINACH & MUSHROOM LASAGNA - LIVING THE GOURMET
From livingthegourmet.com
SPINACH LASAGNA WITH RED MUSHROOM SAUCE - NIBBLES AND FEASTS
From nibblesandfeasts.com
VEGAN RECIPES ON INSTAGRAM: "WHAT DO YOU THINK ABOUT THIS?
From instagram.com
THREE CHEESE LASAGNA RECIPE WITH RED PEPPERS AND MUSHROOMS
From foodandwine.com
ROASTED RED PEPPERS WITH BEANS AND GREENS RECIPE
From cooking.nytimes.com
You'll also love