Best Barefoot Contessas Portabella Mushroom Lasagna Recipes

BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil with 1 T 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 T (1 stick) of the butter in 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 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 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 T of oil and 2 T 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 8x12x2-inch baking dish.
• Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
• Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
• Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
• Allow to sit at room temperature for 15 minutes and serve hot.

BAREFOOT CONTESSA'S LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
• Bake for 30 minutes, until the sauce is bubbling.

MUSHROOM LASAGNA

Steps:

• Cover porcini with water in microwave-safe dish; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop. Strain liquid though fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
• Adjust oven rack to middle position and heat oven to 425 degrees.
• Spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil; tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoons salt and 1/2 tsp pepper and toss again. Roast mushrooms until shriveled and all liquid has evaporated, about 30 minutes. Set aside to cool. Do not turn off oven.
• Heat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering. Add onions, 1/4 teaspoons salt and 1/4 teaspoons of pepper and cook, stirring occasionally, until onions are browned around the edges, about 10 minutes. Transfer onions to large bowl and set aside.
• Process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape bowl as needed. Heat remaining 1 tablespoons oil in no-empty skillet over medium high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and moisture has evaporated, 6-8 minutes.
• Reduce heat to medium and stir in porcini mushrooms, 1 tablespoons garlic, 1 teaspoons salt, and 1 teaspoons pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2-3 minutes.
• Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Add milk, scraping pan bottom to loosen brown bits. Add reserve porcini liquid and nutmeg. Increase heat to medium high and bring mixture to boil. Reduce heat to medium low and simmer until sauce reaches consistency of heavy cream, 10-15 minutes. Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.
• Combine fontina and Parmesan in medium bowl. Toss cooled portabello mushrooms with onions in large bowl. Place noodles in 13 X 9 inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, stirring occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
• Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup mushroom sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remainin cheese. Lightly spray laarge sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
• While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil and 1 tsp garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6-8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool for 15 minutes, then cut into pieces and serve.

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 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.