Lasagna With Pistou And Mushrooms Recipes

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LASAGNA WITH PISTOU AND MUSHROOMS



Lasagna With Pistou and Mushrooms image

There will be a day when the weather suddenly cools and my basil plants and those at your farmers' market stop thriving, but that day hasn't come yet. So I'm making lots of pesto and pistou (pesto without the nuts), putting some of it in the freezer (I just blend the basil and olive oil together for the freezer and add the other ingredients when I thaw the mixture) and using the rest in all manner of pastas. This is the first time I've used it in a lasagna.

Provided by Martha Rose Shulman

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield Serves 6

Number Of Ingredients 14

1 cup, tightly packed, basil leaves (1 ounce)
1 large garlic clove, peeled, halved green shoot removed if there is one
Salt to taste
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup, tightly packed)
1 egg
1/2 pound fresh ricotta
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 pound mushrooms, sliced
1 garlic clove, minced
2 tablespoons dry white wine (optional)
6 to 8 ounces no-boil lasagna noodles (depending on the size of your baking dish)
2 ounces freshly grated Parmesan (1/2 cup, tightly packed)

Steps:

  • Grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth. Blend in the Parmesan (1/4 cup) and set aside.
  • In a medium size bowl whisk the egg and add the ricotta and the pistou. Whisk to blend well.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. Do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. Add a generous pinch of salt and the garlic and cook, stirring, for another minute or two. Add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. Season to taste with salt and pepper. Remove from the heat.
  • Preheat the oven to 350 degrees. Lightly oil a rectangular baking dish with olive oil. Spread a small spoonful of the ricotta mixture 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, spooning on a few dollops then spreading it with an offset or a rubber spatula. Top the ricotta with half the mushrooms, and sprinkle Parmesan over the mushrooms. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta and Parmesan. Make sure that the noodles are covered with ricotta and that there are no dry exposed edges. Drizzle a little bit of olive oil over the top.
  • Cover the baking dish tightly with foil and place in the oven. Bake 35 to 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 432 milligrams, Sugar 3 grams, TransFat 0 grams

QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

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

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

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

MUSHROOM LASAGNA



Mushroom Lasagna image

Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk

Steps:

  • Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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.

BEEF MUSHROOM LASAGNA



Beef Mushroom Lasagna image

Provided by Food Network Kitchen

Time 2h55m

Yield 10-12 Servings

Number Of Ingredients 19

5 tablespoons extra-virgin olive oil
1 pound cremini or white button mushrooms, cleaned and sliced 1/4 inch thick
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
1¼ pounds ground beef
1 small onion, minced (about ½ cup)
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
7 cloves garlic, sliced
¾ cup red wine
Two 28-ounce cans whole plum tomatoes, crushed with the hands
Bechamel Sauce:
6 tablespoons unsalted butter
½ cup all-purpose flour
5 cups whole milk
Pinch ground nutmeg
Butter, for the lasagna dish
One 9-ounce box dry no-boil lasagna noodles
1¼ cups grated Parmesan

Steps:

  • For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and ¼ teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
  • Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and ½ teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
  • For the bechamel: Meanwhile, preheat the oven to 350°F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
  • To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1½ cups each of the meat sauce and the bechamel and sprinkle with ¼ cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with ½ cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.

MUSHROOM LASAGNA: GLUTEN FREE AND PASTA FREE!



Mushroom Lasagna: Gluten Free and Pasta Free! image

Sauteed mushrooms replace traditional lasagna noodles, and their rich flavor and texture more than make up for the absence of meat. Use 3 T. flax seed meal mixed with 1 T. water for egg-free preparation (as noted in the ingredients). Gluten free pasta is available, but because I'm severely vitamin D deficient as a result of Celiac Disease which went undiagnosed for many years, I came up with this in order to take advantage of the vitamin D in mushrooms. The cheese and pasta sauce are the two critical ingredients that will make or break this dish. We have two sauces created by local restaurants that are available in many Ohio grocery stores: LaRosa's and Annarino's. They tie for first place as the best all-purpose sauce I've ever tasted. You might consider looking in your area for a good locally produced sauce ... but maybe we're just really lucky around here! I use Mario Batali Italian Four Cheese Blend because it's outstanding and loaded with flavor.

Provided by adiadv1

Categories     Egg Free

Time 1h20m

Yield 1 lasagna, 4 serving(s)

Number Of Ingredients 11

16 ounces sliced fresh mushrooms (white, baby Portobello or a combination of the two)
1 tablespoon margarine (I use Smart Balance )
1 tablespoon olive oil
1 eggs or 3 tablespoons flax seed meal mixed with 1 t. water
1/2 teaspoon garlic salt (use garlic powder if watching your salt intake)
1/2 teaspoon italian seasoning
1 tablespoon parsley flakes
15 ounces ricotta cheese (if using low-fat, strain in cheesecloth lined colander)
2 cups shredded part-skim mozzarella cheese, divided as instructed below
1/2 cup shredded and divided Italian cheese blend, Romano Parmesan & Asiago should be included in the blend
2 1/2-3 1/2 cups pasta sauce, depending on how much extra sauce you want to serve with the lasagna, and for possible bread stick d

Steps:

  • Preheat oven to 350 degrees. Saute mushrooms in margarine and olive oil in a large skillet until lightly browned and moisture is released from the mushrooms.
  • Place half of the cooked mushrooms in the bottom of an 8 x 8 casserole dish and spread out evenly. Sprinkle with 1/4 cup Mozzarella. Place in oven for 5-10 min., just long enough to slightly melt the cheese. This creates a firm bottom layer.
  • In a large mixing bowl, lightly beat the egg. Stir in garlic salt or powder, Italian seasoning (crush it between your fingers as you add it) and parsley flakes. Add Ricotta, 1 cup Mozzarella, and 1/4 cup Italian cheese blend. Mix well.
  • Spread 3/4 cup pasta sauce over the mushrooms/melted cheese bottom layer.
  • Top with Ricotta mixture and spread evenly all the way to the edges to seal it.
  • Place remaining mushrooms on top of Ricotta layer, and cover with 3/4 cup sauce. Top with 3/4 cup Mozzarella and 1/4 cup Italian cheese blend.
  • Cover with foil, making sure the foil is tight enough so that it's not touching the cheese.
  • Bake for 45 minutes, then remove foil. Return to oven for 10-15 minutes, or until cheese is bubbly.
  • Heat remaining pasta sauce to serve with the meal.
  • Allow lasagna to stand for at least 10 minutes before cutting. I ladle a small amount of sauce onto the plate, and then place a serving of lasagna on top of it.
  • Makes 4, four inch by four inch servings.

Nutrition Facts : Calories 722.9, Fat 44.6, SaturatedFat 23.3, Cholesterol 178.9, Sodium 1513.8, Carbohydrate 33.1, Fiber 5.5, Sugar 18.2, Protein 48.4

SAUSAGE, MUSHROOM, AND PESTO POLENTA "LASAGNA"



Sausage, Mushroom, and Pesto Polenta

Categories     Bread     Mushroom     Sausage

Yield 4 servings

Number Of Ingredients 2

Add
4 tablespoons store-bought good-quality pesto

Steps:

  • Prepare just as for the master recipe, #343, adding the pesto to the ricotta cheese along with the egg, lemon zest, Parmigiano, and bread crumbs.

BEEF, SPINACH AND MUSHROOM LASAGNA



Beef, Spinach and Mushroom Lasagna image

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

1 tablespoon olive oil
1 medium onion, diced
2 cups cremini mushrooms, diced
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 lb lean ground beef
salt and pepper, to taste
2 (16 ounce) jars marinara sauce
10 ounces frozen chopped spinach, defrosted
16 ounces ricotta cheese
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
9 no-boil lasagna noodles

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.

ZUCCHINI, SPINACH AND MUSHROOM LASAGNA



Zucchini, Spinach and Mushroom Lasagna image

This lasagna takes about 20 minutes to assemble and is a healthy mealtime solution.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 1h

Yield 8

Number Of Ingredients 10

1 ½ cups reduced-sodium, low-fat (1%) cottage cheese
½ cup grated reduced-sodium Parmesan cheese
1 egg, lightly beaten
½ teaspoon ground nutmeg
1 (16 ounce) can zucchini with tomato sauce
12 each no-boil lasagna noodles
8 ounces shredded reduced-sodium mozzarella cheese
1 ¾ cups bottled marinara sauce
1 (13.5 ounce) can no-salt-added whole leaf spinach, drained
2 (4 ounce) cans sliced mushrooms, drained

Steps:

  • Preheat oven to 350 degrees F. In medium bowl, mix together cottage cheese, Parmesan, egg and nutmeg.
  • Into an 8x8x2-inch square baking dish, drain liquid from zucchini; spread evenly over bottom of dish.
  • Place 2 small lasagna pieces or 1 sheet in bottom of dish. Spread with zucchini one-quarter of the mozzarella and 1/4 cup of the marinara sauce. Repeat the noodle layer a second time. Spread evenly with 1/2 of the cottage cheese mixture and then 1/4 cup of the marinara sauce. Repeat the noodle layer a third time. Spread evenly with the spinach, then 1/4 of the mozzarella and 1/4 cup of the marinara sauce. Repeat a fourth layer of noodles. Cover with the remaining half of the cottage cheese mixture and 1/4 cup of marinara sauce. Top with a fifth layer of noodle. Cover with mushrooms, 1/4 of the mozzarella and 1/4 cup of marinara sauce. Top with a sixth layer of noodle. Top with remaining marinara sauce and remaining mozzarella. Cover dish tightly with aluminum foil. Place on a baking sheet.
  • Bake until filling is bubbly and noodles are tender, about 40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 29.1 g, Cholesterol 47.6 mg, Fat 10.4 g, Fiber 4.9 g, Protein 21.9 g, SaturatedFat 5.5 g, Sodium 620 mg, Sugar 7.3 g

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PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - FOOD NEWS
12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish. Heat olive oil in a large deep skillet over …
From foodnewsnews.com


SKILLET MUSHROOM LASAGNA - MUSHROOMS CANADA
In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking …
From mushrooms.ca


CHICKEN AND SPINACH PESTO LASAGNA BEST RECIPES
Ingredients: Sauce: 2 tablespoons (1/4 stick) unsalted butter; 1/4 cup all purpose flour; 2 1/2 cups reduced-fat (2%) milk; 1/2 cup dry white wine; 1 cup freshly grated Parmesan cheese
From findrecipes.info


PESTO MUSHROOM LASAGNA RECIPES ALL YOU NEED IS FOOD
1 pound mushrooms, sliced: 1 garlic clove, minced: 2 tablespoons dry white wine (optional) 6 to 8 ounces no-boil lasagna noodles (depending on the size of your baking dish) 2 ounces …
From stevehacks.com


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