recipe friday
Portobello Mushroom Lasagna
This is
by far my all time favorite meal
Ingredients
Kosher
salt
Good olive
oil
3/4 lb dried lasagna noodles
4 cups
whole milk
12
tablespoons
- unsalted butter, divided
1/2 cup all-purpose
flour
1
teaspoon freshly ground black pepper
1
teaspoon ground nutmeg
1 1/2 lb Portobello mushrooms
1 cup
freshly ground Parmesan
Directions
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.
recipe friday
LASAGNA FLORENTINE
Ingredients
1 pkg
lasagna noodles, cooked
32 oz
favorite spaghetti sauce
1 small
container cottage cheese
2 eggs
8 oz
shredded mozzarella cheese
1 pkg
frozen chopped spinach
Directions
Mix
cottage cheese and eggs
Heat
spaghetti sauce and spinach on stove over low heat
Start
with a layer of sauce in the bottom of a 9 x 12” pan
Layer
noodles, sauce, cottage mixture, and mozzarella cheese (finish with cheese on
top)
Bake for
35 to 45 minutes at 375 degrees
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