The Greens Mushroom Lasagna Recipes

MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
• Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
• Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
• Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the 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 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and 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 the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

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.

THE GREENS MUSHROOM LASAGNA

Steps:

• Cover the dried mushrooms with 1 cup boiling water and let them sit for 20 minutes. Squeeze them dry, saving the soaking liquid, and roughly chop them into small pieces.
• Warm the butter and olive oil with the bay leaves over medium heat in a large skillet or dutch oven. Add the onion, carrots, celery, and herbs, raise the heat, and cook briskly, stirring frequently, for 3-4 minutes.
• Add the sliced fresh mushrooms, the garlic, and the dried mushrooms. Season with salt and cook 3 minutes, then add the soaking liquid from the mushrooms and the tomato puree or paste. Cook until the mushrooms are tender and a syrupy juice remains on the bottom of the pan. Season with pepper and salt, if needed.
• For the bechamel, melt the butter in a saucepan, add the shallot or onion, and cook slowly until it is soft. Stir in the flour to make a roux, and cook gently over a low heat for 3-4 minutes, then set it aside to cool. Combine the milk and the cream, and heat nearly to the boiling point, then whisk into the cooled roux. Return the pot to the heat and cook 15-20 minutes, stirring frequently. Season with a few scrapings of nutmeg, and salt and pepper to taste.
• Preheat oven to 375F and grease a 9X13" baking pan. Pour 1/2 c of bechamel in the bottom, then lay down enough cooked lasagne noodles to cover the bottom of the pan (about 3). Spread another 1/2 c of bechamel on the pasta layer, a quarter of the mushrooms, and some grated cheese. Repeat in this fashion, making four layers in all.
• Cover the lasagne loosely with foil and bake for 15 minutes. Remove the foil and continue baking until the top is puffed and browned, about 25 minutes.
• Allow the lasagne to rest a few minutes, then cut into 8 pieces and serve.
• Note: If you're not in the mood to do the layering required by lasagne recipes, you can use whatever shape of pasta you like (penne rigate works well) and axe the layers. After placing the 1/2 c of bechamel in the bottom of the pan, pour all of your cooked pasta in, then cover with the mushroom mixture, and finish it off with the remaining bechamel, and top with the cheese.