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.
CREAMY SPINACH AND MUSHROOM LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
- For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
- For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
- Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
- Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
- Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
- Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
- Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
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
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.
SPINACH AND MUSHROOM WHITE LASAGNA, NO-BOIL
This is a lower-fat, no-boil version of Julesong's Recipe #50213. After one bite, my 11 year old son said, "make this again, Mom." Many thanks to Julesong for this delicious combination of flavors.
Provided by mliss29
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Add the onions and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
- Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
- Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
- Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
- Repeat the process, ending with the sauce.
- Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
- Remove from oven and let sit a few minutes before serving.
Nutrition Facts : Calories 282.1, Fat 15.5, SaturatedFat 9.6, Cholesterol 52.5, Sodium 533.4, Carbohydrate 21.6, Fiber 2, Sugar 3.1, Protein 15.1
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
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-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
More about "spinach mushroom lasagna recipes"
CREAMY SPINACH AND MUSHROOM LASAGNA | GIADZY
From giadzy.com
EASY MUSHROOM-AND-SPINACH LASAGNA - FOOD AND WINE
From foodandwine.com
SPINACH MUSHROOM LASAGNA (VEGGIE LASAGNA) | GOOD LIFE EATS
From goodlifeeats.com
CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
From damndelicious.net
VEGETARIAN SPINACH AND MUSHROOM LASAGNA - SIMPLY …
From simplyrecipes.com
SPINACH & MUSHROOM VEGETARIAN LASAGNA - JAR OF LEMONS
From jaroflemons.com
RECIPE OF JAMIE OLIVER SPINACH AND MUSHROOM LASAGNA | THE ...
From uscuisine.netlify.app
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS - INSPIRED TASTE
From inspiredtaste.net
SPINACH MUSHROOM LASAGNA | MRFOOD.COM
From mrfood.com
SPINACH AND MUSHROOM LASAGNA RECIPE | MYRECIPES
From myrecipes.com
SPINACH & MUSHROOM LASAGNA - A BETTER CHOICE
From abetterchoice.com.au
CREAMY SPINACH AND MUSHROOM LASAGNA • KROLL'S KORNER
From krollskorner.com
SPINACH MUSHROOM LASAGNA - NAPAFOODGALTRAVELS
From napafoodgaltravels.com
SPINACH AND MUSHROOM LASAGNA | GOOD FOOD
From goodfoodthathappenstobevegetarian.wordpress.com
SAUSAGE, SPINACH & MUSHROOM LASAGNA | CARRIE’S ...
From carriesexperimentalkitchen.com
SPINACH AND MUSHROOM LASAGNA - UNLOCK FOOD
From unlockfood.ca
SUSAN LUCCI'S VEGETARIAN SPINACH & MUSHROOM LASAGNA
From gooddishtv.com
ZUCCHINI, SPINACH AND MUSHROOM LASAGNA RECIPE - RECIPES.NET
From recipes.net
VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE - RECIPES.NET
From recipes.net
20 SPINACH MUSHROOM LASAGNA IDEAS | VEGETARIAN RECIPES ...
From pinterest.ca
SPINACH MUSHROOM LASAGNA - DELICIOUS! - VEGETARIAN MAMMA
From vegetarianmamma.com
SPINACH AND MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
BEST VEGAN SPINACH AND MUSHROOM LASAGNA RECIPES | FOOD ...
From foodnetwork.ca
SPINACH MUSHROOM VEGGIE LASAGNA: LOWER IN SODIUM
From sofabfood.com
ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA RECIPE
From seriouseats.com
BEST CREAMY SPINACH AND MUSHROOM LASAGNA RECIPES | …
From foodnetwork.ca
CREAMY SPINACH, MUSHROOM & LASAGNA SOUP - MUSHROOM COUNCIL
From mushroomcouncil.com
SKILLET MUSHROOM AND SPINACH LASAGNA RECIPE - WOMAN'S DAY
From womansday.com
SPINACH AND MUSHROOM LASAGNA - PINTEREST
From pinterest.ca
SPINACH AND MUSHROOM LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
INSTANT POT LASAGNA WITH MUSHROOMS & SPINACH - MINISTRY OF ...
From ministryofcurry.com
SPINACH AND MUSHROOM LASAGNA | VIOLIFE FOODS
From violifefoods.com
SPINACH AND MUSHROOM LASAGNA WITH CASHEW ... - CLEAN FOOD MAMA
From cleanfoodmama.com
MUSHROOM SPINACH LASAGNA - STEVEN AND CHRIS
From cbc.ca
SPINACH AND MUSHROOM LASAGNA - DEL'S COOKING TWIST
From delscookingtwist.com
SAUSAGE, MUSHROOM & SPINACH LASAGNA RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM AND SPINACH LASAGNA RECIPE | MYRECIPES
From myrecipes.com
SPINACH MUSHROOM LASAGNA | BEYONDCELIAC.ORG
From beyondceliac.org
SPINACH AND MUSHROOM LASAGNA – SANA FOODS
From sanafoods.com
#time-to-make #course #main-ingredient #preparation #main-dish #pasta #vegetarian #lasagna #dietary #pasta-rice-and-grains #4-hours-or-less
You'll also love