Best Lasagna With Spinach And Wild Mushrooms 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.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

WILD MUSHROOM AND SPINACH LASAGNA

Steps:

• Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
• Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
• Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
• In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

QUICK MUSHROOM & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
• Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

MUSHROOM LASAGNA

Steps:

• Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
• Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
• Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
• Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.