Best Portabello Mushroom Eggplant Gorgonzola Lasagna Recipes

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LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS



Lasagna With Roasted Eggplant, Mushrooms and Carrots image

This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h15m

Yield Yield: 6 servings

Number Of Ingredients 10

1 medium eggplant, about 1 1/4 pounds, cut in lengthwise slices about 1/3 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1/2 pound mushrooms, cut in thick slices
1 large carrot, cut in 1/2-inch dice
1 teaspoon fresh thyme leaves
2 1/2 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
3 ounces fresh mozzarella, shredded or thinly sliced
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
  • Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
  • Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams

PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA



Portobello Mushrooms Stuffed with Eggplant and Gorgonzola image

Provided by Eileen M. Watson

Categories     Cheese     Mushroom     Appetizer     Bake     Sauté     Dinner     Eggplant     Fall     Family Reunion     Bon Appétit     Florida     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

6 5- to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.

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.

CRISPY EGGPLANT AND MUSHROOM LASAGNA



Crispy Eggplant and Mushroom Lasagna image

Provided by Aaron McCargo Jr.

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Canola oil
1 cup all-purpose flour
5 eggs, beaten
1 1/2 cups panko bread crumbs
1 tablespoon water
1 eggplant, peeled, sliced into 1/8-inch discs
8 portobello mushroom caps, gills removed
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup white bean soup
1 cup milk
1 cup pesto, store-bought
1 (14 1/2-ounce) can fire roasted tomatoes
1 cup grated Parmesan
2 (8-ounce) balls fresh mozzarella, thinly sliced

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 400 degrees F.
  • Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs. Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes. Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside.
  • In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste. Remove from the heat and set aside.
  • Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes. Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.

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.

PORTABELLO MUSHROOM LASAGNA



Portabello Mushroom Lasagna image

This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

kosher salt
extra virgin olive oil
3/4 lb dry lasagna noodle (I like to use whole wheat)
4 cups whole milk
12 tablespoons unsalted butter, divided (1 1/2 sticks)
1/2 cup white 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*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.

Nutrition Facts : Calories 654.8, Fat 34.4, SaturatedFat 20.8, Cholesterol 92, Sodium 333.1, Carbohydrate 64.7, Fiber 4, Sugar 11.9, Protein 23.3

HEALTHY LASAGNA WITH KALE AND PORTOBELLO MUSHROOMS



Healthy Lasagna with Kale and Portobello Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

1 cup coarsely chopped drained jarred roasted red peppers
1/2 teaspoon dried oregano
One 28-ounce can no-salt-added whole plum tomatoes
Kosher salt and freshly ground black pepper
1/4 teaspoon granulated sugar
1 1/2 cups grated part-skim mozzarella cheese
2 large egg whites
One 15-ounce container part-skim ricotta cheese
1 tablespoon olive oil
4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
1 small bunch kale, stems discarded, leaves coarsely chopped
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
Nonstick cooking spray
9 sheets no-boil lasagna noodles, such as Barilla
2 tablespoons coarsely chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
  • Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
  • Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
  • Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

Nutrition Facts : Calories 290, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 540 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Sugar 5 grams, Protein 19 grams

MUSHROOM-EGGPLANT LASAGNA



Mushroom-Eggplant Lasagna image

In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta, and Parmigiano-Reggiano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 2h45m

Yield Serves 8 to 10

Number Of Ingredients 20

5 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, chopped (about 5 cups)
1 pound eggplant (1 to 2 medium), peeled and chopped (about 5 cups)
1 medium onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, chopped (3/4 cup)
Kosher salt
6 garlic cloves, minced (2 tablespoons)
2 teaspoons dried oregano
1/2 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 cans (28 ounces each) whole peeled tomatoes in juice
24 ounces whole-milk ricotta (3 cups)
1 cup whole milk
3 large eggs
4 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups)
1 pound low-moisture mozzarella, shredded (4 cups)
3/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
18 dry lasagna noodles

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.

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