Creamy Spinach And Mushroom Lasagna Recipes

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CREAMY SPINACH AND MUSHROOM LASAGNA



Creamy Spinach and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream, at room temperature
1 3/4 cups whole milk, at room temperature
1/3 cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
Two 5-ounce bags baby spinach, coarsely chopped
1/4 packed cup chopped fresh basil
2 cloves garlic, minced
1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
1 1/2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

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.

CREAMY SPINACH MUSHROOM LASAGNA



Creamy Spinach Mushroom Lasagna image

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

7 tablespoons butter, divided
16 ounces sliced mushrooms
1/2 cup chopped green onion
1/4 cup minced shallot
3 cloves garlic, minced
16 ounces frozen chopped spinach, thawed,squeezed dry
1 teaspoon white pepper
1/2 teaspoon salt
12 lasagna noodles
1 tablespoon olive oil
1/4 cup flour
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup heavy cream
1/3 cup dry white vermouth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 lb provolone cheese or 1 lb havarti cheese, shredded
1/4 lb smoked gouda cheese, shredded
1/4 cup half-and-half
1/2 cup grated parmesan cheese (optional)

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 LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Steamed Asparagus Tips, recipe follows
Broiled Tomatoes, recipe follows
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes
Extra-virgin olive oil
Salt and pepper

Steps:

  • In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  • Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  • Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  • Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
  • While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
  • Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  • Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

SPINACH AND MUSHROOM LASAGNA



Spinach and Mushroom Lasagna image

Provided by Food Network Kitchen

Time 4h35m

Yield SERVES: 6 to 8

Number Of Ingredients 9

2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)

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.

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