Best Mushroom Alfredo Lasagna Recipes

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
• Preheat the oven to 375 degrees F.
• Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

ALFREDO MUSHROOM-SPINACH LASAGNA

Steps:

• Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
• Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
• Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
• Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
• Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

MUSHROOM ALFREDO LASAGNA

Steps:

• Preheat oven to 375 deg.
• Spray pan with nonstick spray. The recipe called for using two 8X8 inch pans and freezing one. I'm going to try it in a 13X9.
• Cook the onions and mushrooms in hot olive oil until tender, add garlic and cook 30 seconds. Add wine and cook over medium high heat until the liquid is reduced, about 4 minutes. Remove from heat.
• In a mixing bowl, combine cottage cheese, egg, and Italian seasoning.
• Pour into pan(s) enough alfredo sauce to coat bottom. Add a layer of noodles. Spoon 1/4 (if using two pans) or 1/2 (if using one) of mushroom mixture over noodles. Sprinkle with mozzarella.
• Add a layer of noodles, and one of cottage cheese (using all). Add the diced tomatoes. The directions specify including the juice from the can, but I'm dubious. Use your own judgement.
• Add a layer of noodles, top with rest of mushroom mixture. Pour over remaining alfredo sauce. Sprinkle with remaining mozzarella.
• Cover with nonstick aluminum foil and bake 50 minutes with foil on, 5 with foil off. Time may vary if using one pan.
• The freezing directions say bake the lasagna for 50 minutes, recover with foil, and freeze. (I have always frozen my lasagnas uncooked and will try that first, myself)
• Reheating instructions say defrost in fridge for 24 hrs, let stand at room temp, uncovered, for 30 min, then reheat covered for 30 minutes at 325 and five more uncovered at 375. Since I will probably freeze mine uncooked, I will follow the defrosting instructions, but cook it for the full 50 min + 5 (or more if it looks underdone).

BERTOLLI MUSHROOM ALFREDO WITH VEGGIE LASAGNA (FOR LACK OF A BETTER NAME)

Steps:

• 1. In a medium size bowl mash your tofu with a potatoe masher. Add the garlic paste and mix. Stir in about a tablespoon of olive oil. This helps the tofu break down in our systems.
• 2. Next add your veggies and pepper, mix, add the 1 cup of kraft cheese italian blend, mix,mix in your Alfredo sauce, mix. At this point you can add some pepper if you like. I use the gormet blend of peppercorns in my pepper mill and just do a few turns.
• 3. Spoon a layer of the sauce mix on the bottom of a 9 x 9 casserol dish, place 2 no oil noodles on top of the sauce mix, add another layer of sauce mix, sprinkle a layer of parmesan cheese on top of that, then repeat until done.
• 4. Bake covered at 350° for about an hour or until top is slightly brown.
• 5. Enjoy. This really had great flavor and my husband ate half of it in on sitting!

MUSHROOM ALFREDO LASAGNA

Steps:

• PREHEAT oven to 375°F. Coat 2 8x8 in. baking pans with cooking spray. Heat oil over med-high in 12-inch pan. Peel and coarsely chop onions, adding to pan as you chop. Add mushrooms and cook, stirring frequently, until they release liquid and onions are tender; about 3 minutes. Meanwhile, stir together egg, cottage cheese, and seasoning; set aside. Stir garlic in mushroom mixture and cook 30 seconds. Add marsala and cook over med-high, stirring frequently, until almost evaporated - about 4 minutes. Remove from heat when marsala evaporates.
• POUR 1/4 cup Alfredo sauce in bottom of each pan and spread evenly. Place 2 noodles side by side over sauce in each pan. Spoon 1/4 of mushroom mixture in each pan and spread. Sprinkle 1/2 cup of mozzarella in each pan. Place 2 more noodles over cheese. Spoon half of cottage cheese mixture over noodles in each pan. Spoon half of diced tomatoes and juices evenly over cottage cheese. Top with 2 more noodles. Divide remaining mushroom mixture on top of noodles. Divide remaining Alfredo sauce over mushrooms, spreading evenly to edges of pans, covering noodles completely. Sprinkle remaining mozzarella and parmesan evenly over both pans.
• COVER with nonstick foil and bake 50 minutes. Remove cover and bake 5 more minutes. Take out of oven, let rest 10-15 minutes before serving.