Ginas Creamy 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.

GINA'S CREAMY MUSHROOM LASAGNA



Gina's Creamy Mushroom Lasagna image

If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining.

Provided by Gina

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h35m

Yield 8

Number Of Ingredients 16

12 uncooked lasagna noodles
cooking spray
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 cup diced red bell pepper
1 teaspoon crushed red pepper flakes
4 cups sliced fresh mushrooms
salt and ground black pepper to taste
1 ½ cups ricotta cheese
¼ cup butter
2 tablespoons all-purpose flour
4 cups milk
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
  • Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
  • Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
  • Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
  • Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
  • Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
  • Coat the bottom of the prepared baking dish with a small amount of the white sauce.
  • Arrange 4 lasagna noodles in a single layer over the white sauce.
  • Spread about 1/3 of the mushroom mixture over the noodles.
  • Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
  • Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 40.3 g, Cholesterol 41.3 mg, Fat 16 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 356 mg, Sugar 9.1 g

BACON AND MUSHROOM LASAGNA



Bacon and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
2/3 cup all-purpose flour
5 cups whole milk, at room temperature
1 tablespoon kosher salt
1 dried bay leaf
1 tablespoon olive oil
1/2 pound bacon, diced
2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
2 1/4 teaspoons kosher salt
1/2 red onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1/2 cup white wine
Unsalted butter, for buttering the baking dish
12 no-boil flat lasagna noodles
2 1/4 cups freshly grated Parmesan

Steps:

  • For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
  • For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
  • Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.

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