Best Individual Mushroom Lasagnas With Crispy Breadcrumbs Recipes

INDIVIDUAL LASAGNAS FOR 2 (OR TO FREEZE) (WW)

Steps:

• Preheat oven to 375 degrees F.
• Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
• On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
• In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
• Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.

STUFFED MUSHROOM LASAGNA

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Brush the mushroom caps with 1 tablespoon of the olive oil, season both sides with salt and pepper and put on the prepared baking sheet with the interior sides down. Bake until shriveled and the liquid evaporates, about 30 minutes. Set aside to cool.
• Leave the oven on but lower the temperature to 375 degrees F.
• Add the cremini mushrooms, garlic and shallots to a food processor and pulse until the mixture is coarsely ground. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the mushroom mixture and stir. Cook, stirring every couple minutes, until the mushrooms begin to caramelize, about 8 minutes. Season with salt and pepper. Deglaze the pan with the Marsala and add the thyme. Set aside to cool.
• Once cool, whisk together the mushroom mixture, ricotta and Parmesan. Season with salt and pepper. Fill each mushroom cap evenly with the mixture.
• Spray the bottom of a 9-by-14-inch baking dish with cooking spray; spray one side of a piece of aluminum foil with the spray.
• Ladle a thin, even coating of the Lightened-Up Bechamel into the prepared baking dish. Top with 4 lasagna noodles, a third of the spinach and another layer of bechamel. Next, place 6 stuffed mushrooms evenly in 2 rows. Add a third of the sliced mozzarella followed by a layer of bechamel. Repeat with 4 more noodles, aother third of the spinach and then some bechamel. Place the remaining 6 stuffed mushrooms evenly in 2 rows and top with another third of the mozzarella and then some bechamel. Add the remaining noodles and spinach, then finally another layer of bechamel and the remaining mozzarella on top.
• Bake immediately, as the more time this sits, the more the shape and structure of the lasagna is compromised. Cover with the sprayed aluminum foil piece and bake on the middle rack until golden brown and bubbly, about 35 minutes. If you want extra golden brown cheese, place the lasagna in the broiler for a couple of minutes. Let the lasagna rest for at least 30 minutes before slicing with a sharp knife and scooping with a spatula. Garnish each slice with basil.
• Heat the oil in a medium saucepan over medium heat. Add the flour, whisking until smooth, and cook for about 1 1/2 minutes. Slowly add the milk while whisking constantly to prevent lumps. Bring to a low simmer and add the Parmesan, nutmeg and salt and pepper to taste. Set aside.

HOME/MADE MUSHROOM LASAGNA

Steps:

• Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
• Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
• Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
• Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
• Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

MUSHROOM-EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Sauce: Heat oil in a large saucepan over medium-high. Add mushrooms and eggplant and saute 10 minutes. Add onion, carrots, celery, and 1 teaspoon salt; cook until vegetables have browned in places and most of moisture is cooked out of mushrooms and eggplant, about 15 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
• Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Assembly: Spread 2 cups sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of vegetable and cheese mixtures between noodles twice more. Spread 2 cups sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
• Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

MUSHROOM LASAGNA

Steps:

• Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
• Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
• Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
• Bake 40 to 45 minutes, until the top is lightly browned.

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.

INDIVIDUAL MUSHROOM LASAGNAS WITH CRISPY BREADCRUMBS

Steps:

• Combine dried mushrooms, garlic, thyme, and cream in a small saucepan. Bring to a boil; remove from heat, and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours). Pour through a sieve into a bowl; reserve mushrooms, and discard the garlic and thyme. Stir stock into cream mixture.
• Preheat oven to 350 degrees. Pulse bread in a food processor until coarse crumbs form (you should have about 2 cups). Transfer to a bowl. Stir in 2 tablespoons oil, 1/2 teaspoon salt, and a pinch of pepper. Spread onto a rimmed baking sheet. Bake, stirring once or twice, until golden brown, about 25 minutes. Let cool. (Raise oven temperature to 375 degrees.)
• Melt butter with remaining 2 tablespoons oil in a saute pan over medium heat. Add leeks, reduce heat to medium-low, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoon salt. Cook, stirring often, until softened, about 7 minutes. Stir in reserved mushrooms. Remove from heat.
• Bring a large pot of water to a boil; add 2 tablespoons salt. Working in batches, cook pasta squares, stirring occasionally to separate, until al dente, about 2 minutes. Using tongs or a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat.
• Spoon about 1 tablespoon cream mixture into each of 6 ovenproof dishes (about 6 inches in diameter, 1 1/2 inches deep). Place 1 pasta square in each dish, and sprinkle with about 2 teaspoons Parmigiano-Reggiano. Top each with about 1 1/2 tablespoons mushroom mixture, about 1 tablespoon cream mixture, and a pasta square. Repeat, layering two more times. Sprinkle top with about 1 tablespoon Parmigiano-Reggiano and about 1 tablespoon plus 1 teaspoon breadcrumbs, and drizzle with oil. Bake until cream mixture is bubbling and top is golden brown, 12 to 14 minutes.