Best Mushroom Catelli Lasagna Recipes

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BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA



Barefoot Contessa's Portabella Mushroom Lasagna image

I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

kosher salt
olive oil
3/4 lb dried lasagna noodle
4 cups whole milk
12 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg
1 1/2 lbs portabella mushrooms
1 cup freshly grated parmesan cheese

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.

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE



Italian Sausage and Mushroom Lasagna with Bechamel Sauce image

The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.

Provided by Valerie Brunmeier

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 12

Number Of Ingredients 15

1 serving cooking spray
½ pound bulk mild Italian sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 pinch salt
1 pinch ground nutmeg
1 egg
1 (15 ounce) container part-skim ricotta cheese
1 tablespoon dried parsley
2 (24 ounce) jars marinara sauce, divided
1 (9 ounce) package no-boil lasagna noodles, divided
1 cup chopped cremini mushrooms, divided
1 (16 ounce) package shredded part-skim mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
  • To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
  • In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  • To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
  • Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g

CHICKEN & MUSHROOM LASAGNE



Chicken & Mushroom Lasagne image

I came up with this recipe for my son's dinner tonight. (The rest of us were having a tomato based lasagne, which he doesn't eat.) I tried keeping this simple for his tastes, so feel free to add extra herbs or vegetables to suit your own tastes! :)

Provided by Sara 76

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

8 lasagna noodles
1 cup cheddar cheese, grated
1 tablespoon olive oil
500 g chicken breasts, diced
4 cups mushrooms, sliced
1 onion, chopped finely
3 garlic cloves, crushed
1 teaspoon thyme
1 teaspoon basil
1/3 cup flour
1/3 cup butter, melted
2 cups milk
1 cup cheese, grated
nutmeg
salt
pepper

Steps:

  • Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
  • Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
  • Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
  • Add a layer of bechemal sauce, and another layer of noodles.
  • Add remaining chicken, and a layer of noodles.
  • Add remaining bechemal sauce, and sprinkle with cheese.
  • Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
  • Remove from oven and let stand 20 minutes before serving.

BACON AND MUSHROOM LASAGNA



Bacon and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
2/3 cup all-purpose flour
5 cups whole milk, at room temperature
1 tablespoon kosher salt
1 dried bay leaf
1 tablespoon olive oil
1/2 pound bacon, diced
2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
2 1/4 teaspoons kosher salt
1/2 red onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1/2 cup white wine
Unsalted butter, for buttering the baking dish
12 no-boil flat lasagna noodles
2 1/4 cups freshly grated Parmesan

Steps:

  • For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
  • For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
  • Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.

PORTOBELLO MUSHROOM LASAGNA



Portobello Mushroom Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

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.

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