Mushroom And Artichoke Lasagna Recipes

LIGHT ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• For filling:Melt butter in large skillet over medium-high heat.
• Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
• Add artichokes and vermouth.
• Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
• Season with salt and pepper.
• For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
• Add flour; stir 1 minute.
• Gradually whisk in milk.
• Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
• Stir in 1 1/2 cups Parmesan.
• Season to taste with salt, pepper, and ground nutmeg.
• Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
• Top with enough noodles to cover bottom of dish.
• Spread 1/4 of artichoke mixture over.
• Spoon 2/3 cup béchamel sauce over.
• Top béchamel with 1/4 of mozzarella.
• Sprinkle with 3 tablespoons Parmesan.
• Top with enough noodles to cover.
• Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
• Sprinkle with remaining Parmesan.
• (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
• Preheat oven to 350°F.
• Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
• Remove foil.
• Increase temperature to 450°F.
• Bake lasagna until golden on top, about 10 minutes longer.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

MUSHROOM LASAGNA

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.

ARTICHOKE, SPINACH, AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350º F.
• Filling:.
• Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms and shallots; sauté until the mushrooms release their juices and begin to brown, about 10 minutes. Add the garlic, stir well, and cook just until fragrant - about 30 seconds to 1 minute. Add artichokes, spinach, and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper (approx 1/2 teaspoon of each, but add 1/4 teaspoon at a time, mixing and tasting as you go).
• Béchamel sauce:.
• Melt 6 tablespoons butter in a large sauce pan (at least 3 1/2 quart capacity) over medium heat. Add flour & stir for 2 minutes. Gradually whisk in milk, and add the bay leaf. Bring to a simmer and cook ,stirring occasionally, until sauce thickens and coats the back of a spoon - about 20 minutes.
• Set aside 1/4 cup of Parmesan. Remove the bay leaf from the sauce, and add the remaining Parmesan, whisking well to incorporate. Stir in the nutmeg, and season to taste with salt and pepper - remember that the Parmesan will have added a lot of salt, so go easy and taste as you add any additional salt.
• Run your tap until the water is as hot as it will get. Place the noodles in a large bowl - big enough to hold them whole. Cover the noodles with hot tap water and let sit for 5 minutes. Drain.
• DO NOT LET THE NOODLES SIT IN THE WATER FOR MORE THAN 5 MINUTES - THEY WILL BECOME TOO SOGGY. I make the filling and the béchamel sauce, and then when they are done I soak the noodles, drain them and assemble the lasagna - this prevents you from becoming distracted and letting the noodles soak for too long.
• Assembly:.
• Grease a 13x9x2 inch baking dish. Spread 1 1/3 cup of béchamel sauce over the bottom of the dish, and top with enough noodles to cover the bottom of the dish. Spread 1/3 of the artichoke mixture over the noodles, then top with 1 1/3 cups of béchamel sauce, and cover the béchamel with 1/3 of the mozzarella slices. Repeat layering two more times - you will have three layers in all. Sprinkle the remaining Parmesan over the top of the mozzarella of the last layer. (Lasagna can be prepared one day ahead - cover tightly with foil and refrigerate).
• Cover tightly with foil and bake at 350º F for 1 hour (1 hour and 15 minutes if chilled). Remove foil and increase oven temp to 450º F - bake for 10 to 15 minutes more until golden on top. Allow to sit for 15 minutes before cutting.
• This is even better if prepared a day ahead and reheated before serving - omit the browning step, and refrigerate still covered in foil. One hour before serving, reheat the foil-covered lasagna in a 325º F degree oven for 30 minutes, then remove foil and brown at 450º F for 10 to 15 minutes. Allow to sit for 15 minutes before cutting.

MUSHROOM-EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Sauce: Heat oil in a large saucepan over medium-high. Add mushrooms and eggplant and saute 10 minutes. Add onion, carrots, celery, and 1 teaspoon salt; cook until vegetables have browned in places and most of moisture is cooked out of mushrooms and eggplant, about 15 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
• Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Assembly: Spread 2 cups sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of vegetable and cheese mixtures between noodles twice more. Spread 2 cups sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
• Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

VEGETABLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.