Portobello Basil Open Face Lasagna With Polenta Vegetarian Recipe 55

PORTOBELLO LASAGNA WITH BASIL CREAM

Steps:

• In a medium saucepan, melt 3T butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic and 3/4t salt. Bring to a boil and cook, whisking, until thickened, 5 minutes.
• In large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
• Preheat the oven to 375 degrees. In a skillet, melt the remaining butter over low heat. Add the onions and chopped garlic and cook for 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes.
• Using a food processor, puree the basil with the cream. Set aside 1/2c basil cream. Stir the remaining basil cream and 1/2c cheese into the mushroom mixture; season with salt and pepper.
• Grease a 9 x13inch baking dish; spread 1c garlic sauce on the bottom. Drain the lasagna noodles, then layer 3 in the dish. Top with half of the mushroom mixture, a layer of noodles, the remaining mushroom mixture and noodles. Spoon the remaining garlic sauce and basil cream on top. Sprinkle with the remaining 3/4c cheese. Bake until golden, 40-45 minutes.

PORTABELLO MUSHROOM LASAGNA

Steps:

• Preheat oven to 375*F.
• Bring a large pot of water to a boil with 1 tbls. salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• To make the white sauce, bring the milk to a simmer in a large saucepan. Set aside.
• Melt 8 tbls.(1 stick) butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter/flour mixture all at once. Add 1 tbls. salt, pepper, nutmeg, and cook over medium low heat, stirring first with the wooden spoon and then with a whisk, for about 3-5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems(save for another use or for making stock). Slice the caps 1/4" thick. Heat 2 tbls. of oil and 2 tbls. of butter in a large 12" saute pan. When the butter melts, add half the mushrooms, and sprinkle with salt. Cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble, spread some of the sauce in the bottom of an 8x12" baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan cheese.
• Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for about 15 minutes. Serve hot. Enjoy!
• Note: To make ahead, assemble the lasagna and keep it refrigerated until ready to serve. Bake for an additional 10 minutes, until browned and bubbly.

PORTOBELLO-BASIL OPEN-FACE "LASAGNA" WITH POLENTA (VEGETARIAN) RECIPE - (5/5)

Steps:

• Preheat oven to 350°, use disposable aluminum 1/2 tray or 9x13 casserole 1. Trim gills from portobello slices. Sauté portobellos in a small amount of olive oil. When cooked, remove from pan and set aside. 2. Add tomato sauce to pan. If not using jarred sauce, sprinkle-in seasonings to taste. Cook until hot and seasonings meld. Then, remove from heat. 3. Slice polenta into 12 slices. 4. Layer ingredients in pan as follows: a - Small amount of sauce to coat pan. b - Polenta: 4 across, 3 down. c - Top each polenta circle with small amount of sauce. d - Top with 1/3 of the shredded cheese. e - Layer basil leaves over top, 1-2 leaves per piece of polenta. f - Top with portobello slices, 1-2 slices per piece of polenta. g - Cover with rest of sauce. h - Top with rest of cheese. 5. Bake in oven at 350° until heated through, cheese is melted and all is bubbling. NOTE: Any links included here have been added by Key Ingredient and are not references of my own.

HEALTHY LASAGNA WITH KALE AND PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
• Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
• Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

PORTOBELLO LASAGNA WITH BASIL CREAM

Steps:

• In a medium saucepan, melt 3 Tbs. butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. Bring the garlic sauce to a boil and cook, whisking, until thickened, 3-5 minutes. Set aside.
• In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
• Position a rack in the center of the oven and preheat to 375 degrees.
• In a large skillet, melt the remaining 2 Tbs, butter over low heat. Add the onions and chopped garlic and cook until softened, about 5 minutes.
• Stir in the mushrooms, increase heat to medium-high and cook, stirring often, until dry, 5-7 minutes.
• Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream.
• Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
• Grease a 2 quart rectangular baking dish, and spread 3/4 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3, lengthwise, in the baking dish, trimming the ends with scissors to fit the pan.
• Top with half of the mushroom mixture, half the mozarella cheese and a layer of noodles and repeat.
• Combine the remaining garlic sauce and basil cream; spoon on top. Sprinkle with the remaining 3/4 cup parmesan.
• Bake until golden, 40-45 minutes. Let stand 15 minutes.