Lasagna Stuffed Mushrooms Recipes

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LASAGNA STUFFED SHELLS



Lasagna Stuffed Shells image

Mmmm good!

Provided by TRACI

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 45m

Yield 6

Number Of Ingredients 15

18 jumbo pasta shells
1 ½ pounds ground beef
2 tablespoons chopped onion
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
3 cups cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  • While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  • Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g

STUFFED MUSHROOM LASAGNA



Stuffed Mushroom Lasagna image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 22

12 portobello mushroom caps, cleaned and gills removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 pints cremini, baby bella or white button mushrooms
3 cloves garlic, chopped
2 shallots, roughly chopped
1/4 cup Marsala
1 tablespoon chopped fresh thyme
2 cups low-fat ricotta cheese
1/2 cup grated Parmesan
Nonstick cooking spray, for spraying the baking dish and foil
1 recipe Lightened-Up Bechamel, recipe follows
12 no-boil lasagna noodles
12 ounces baby spinach, cooked and drained of all moisture
16 ounces low-fat mozzarella, sliced (preferably from a deli or pre-packaged slices)
Fresh basil leaves, cut into chiffonade, for garnish
3 tablespoons olive oil
1/4 cup all-purpose flour
2 1/2 cups skim milk
1/2 cup grated Parmesan
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Brush the mushroom caps with 1 tablespoon of the olive oil, season both sides with salt and pepper and put on the prepared baking sheet with the interior sides down. Bake until shriveled and the liquid evaporates, about 30 minutes. Set aside to cool.
  • Leave the oven on but lower the temperature to 375 degrees F.
  • Add the cremini mushrooms, garlic and shallots to a food processor and pulse until the mixture is coarsely ground. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the mushroom mixture and stir. Cook, stirring every couple minutes, until the mushrooms begin to caramelize, about 8 minutes. Season with salt and pepper. Deglaze the pan with the Marsala and add the thyme. Set aside to cool.
  • Once cool, whisk together the mushroom mixture, ricotta and Parmesan. Season with salt and pepper. Fill each mushroom cap evenly with the mixture.
  • Spray the bottom of a 9-by-14-inch baking dish with cooking spray; spray one side of a piece of aluminum foil with the spray.
  • Ladle a thin, even coating of the Lightened-Up Bechamel into the prepared baking dish. Top with 4 lasagna noodles, a third of the spinach and another layer of bechamel. Next, place 6 stuffed mushrooms evenly in 2 rows. Add a third of the sliced mozzarella followed by a layer of bechamel. Repeat with 4 more noodles, aother third of the spinach and then some bechamel. Place the remaining 6 stuffed mushrooms evenly in 2 rows and top with another third of the mozzarella and then some bechamel. Add the remaining noodles and spinach, then finally another layer of bechamel and the remaining mozzarella on top.
  • Bake immediately, as the more time this sits, the more the shape and structure of the lasagna is compromised. Cover with the sprayed aluminum foil piece and bake on the middle rack until golden brown and bubbly, about 35 minutes. If you want extra golden brown cheese, place the lasagna in the broiler for a couple of minutes. Let the lasagna rest for at least 30 minutes before slicing with a sharp knife and scooping with a spatula. Garnish each slice with basil.
  • Heat the oil in a medium saucepan over medium heat. Add the flour, whisking until smooth, and cook for about 1 1/2 minutes. Slowly add the milk while whisking constantly to prevent lumps. Bring to a low simmer and add the Parmesan, nutmeg and salt and pepper to taste. Set aside.

LASAGNA-STUFFED MUSHROOMS



Lasagna-Stuffed Mushrooms image

Mushrooms stuffed with all the goodness of lasagna, without the noodles!

Provided by tiseminger

Categories     Stuffed Mushrooms

Time 50m

Yield 2

Number Of Ingredients 9

¼ pound lean ground beef
½ cup fat-free small curd cottage cheese
1 egg
1 tablespoon finely chopped green onion
1 tablespoon chopped fresh parsley
salt and black pepper to taste
¼ cup prepared pasta sauce, divided
6 large fresh mushrooms, or more as needed, stems removed
¼ cup shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  • Cook and stir the ground beef in a skillet over medium heat, breaking it apart as it cooks, until the meat is no longer pink, about 10 minutes. Mix together the cottage cheese, egg, green onion, parsley, and salt and pepper in a bowl until the mixture is well combined. Stir in the cooked ground beef.
  • Place the mushrooms, hollow sides up, close together in the prepared baking dish. Spoon about 1 tablespoon of the cheese filling into the cavity of each mushroom, and allow remaining filling to overflow between mushrooms.
  • Bake in the preheated oven until the cheese filling is set, about 15 minutes. Remove dish from oven, and spread the pasta sauce evenly over the mushrooms. Sprinkle an even layer of mozzarella cheese over the sauce, return the dish to the oven, and broil until the cheese is bubbling and beginning to brown, about 5 more minutes. Let the mushrooms stand 5 minutes before serving.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 9.9 g, Cholesterol 142.1 mg, Fat 12.7 g, Fiber 1.5 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 509.1 mg, Sugar 6.5 g

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