Skillet Mushroom And Spinach Lasagna Country Living Recipes

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

SKILLET SPINACH LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
• Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.

STEAK WITH CREAMY MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425°F. Season steak with salt and pepper. Heat a medium-size cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add steak, skin-on garlic, and rosemary sprig. Cook, turning once, until browned, 4 to 8 minutes.
• Transfer skillet to oven, and roast to desired doneness, 3 to 6 minutes for medium. Transfer steaks to a cutting board, loosely tent with foil, and let rest at least 10 minutes before slicing.
• Return skillet to medium-high heat (make sure to keep an oven mitt on the handle). Add mushrooms and remaining 2 tablespoons oil. Season with salt. Cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Add chopped garlic and chopped rosemary and cook, stirring, until fragrant, 1 minute.
• Add mustard and wine. Cook, stirring, until thickened, 30 seconds. Transfer mushrooms to a plate. Add spinach to skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat, and stir in crème fraîche and mushrooms. Season with salt and pepper. Serve with sliced steak.

SPINACH, TURKEY, AND MUSHROOM LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Combine onion and garlic in a large skillet over medium-high heat. Cook and stir until onion is just translucent, about 5 minutes. Add turkey and cook until no longer pink, 5 to 7 minutes. Add mushrooms and season with salt and pepper; cook until softened, about 6 minutes. Remove from heat and allow to cool.
• Wrap thawed spinach in a clean dish towel. Wring the spinach over a bowl to remove as much water as possible. Stir spinach, ricotta cheese, heavy cream, lemon zest, Italian seasoning, and nutmeg together in a separate bowl.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of a 9x13-inch baking dish with 3 tablespoons spaghetti sauce. Layer 4 cooked lasagna noodles, 1/2 the spinach mixture, 1/2 the turkey mixture, 1/3 of the Asiago cheese, a third of the Cheddar cheese, and 3/4 cup spaghetti sauce on top. Layer 4 more noodles, the remaining spinach and turkey mixtures, another 1/3 of the Asiago cheese, another 1/3 of the Cheddar cheese, and another 3/4 cup spaghetti sauce. Top with the remaining 4 lasagna noodles, spaghetti sauce, Asiago cheese, and Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and increase oven temperature to 425 degrees F (220 degrees C). Continue baking until crust is golden, about 15 minutes more.

SKILLET MUSHROOM-AND-SPINACH LASAGNA (COUNTRY LIVING)

Steps:

• 1. Preheat oven to 400 degrees. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup Parmesan in a bowl. Season with 1/2 teaspoon each salt and black pepper. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until lightly browned, 5-7 minutes; remove to a bowl. Add 1 tablespoon oil to skillet. Add onion and bell pepper and sauté, stirring occasionally, until tender, 4-6 minutes. Add spinach and garlic and sauté, stirring, until wilted, 2-4 minutes. Add opinion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper. 3. Wipe out skillet and coat with remaining tablespoon oil. Arrange 4 noodles in bottom of skillet, breaking as needed to form a single layer. Top with a third each of vegetable mixture, ricotta mixture and alfredo sauce. Repeat two more times, layering noodles in opposite direction each time. Top with remaining cup cheese blend and 1/4 cup Parmesan. 4. Bake until golden brown, 30 minutes. Served sprinkled with sliced basil.