Best Portabello Mushroom Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTABELLO MUSHROOM, EGGPLANT & GORGONZOLA LASAGNA



PORTABELLO MUSHROOM, EGGPLANT & GORGONZOLA LASAGNA image

Categories     Cheese     Vegetable     Bake     Vegetarian

Yield 8-10

Number Of Ingredients 20

Roasted Portabella mushrooms:
4-5 portabellas cut into 1/2 strips
2TB olive oil
2TB fresh lemon juice
coarse salt, fresh pepper, crushed garlic, thyme and rosemary
1 large eggplant cut into 1/3 inch strips, lengthwise
caramelized onions:
1 large Vidalia or Spanish onion sliced thin
1/3 c olive oil
1 c walnut pieces, toasted
12 oz jar roasted red peppers, drained
6 purchased lasagna noodles,
cooked to package directions, al dente
gorgonzola sauce:
3TB butter
3TB flour
2 cups whole milk or half and half
1/2 small onion
1 cup crumbled gorgonzola
1/4c heavy cream

Steps:

  • preheat oven to 400 Roasted Mushrooms - toss sliced mushrooms in bowl with olive oil, lemon juice, salt, garlic herbs. Put on roasting pan reserving sauce. Roast in oven for 15 minutes until brown and tender. Toss eggplant strips in remaining sauce and roast in oven for 25-30 minutes until tender. Reduce oven to 350. Caramelized onion Heat oil in 12 inch skillet, add onion slices and sauté over low heat for 30-40 minutes until brown, tender and caramelized. Set aside. Prepare gorgonzola sauce: Cook onion in butter until translucent in small saucepan. Add flour creating a roux. Meanwhile, in scald milk in another small saucepan, add some pepper. Pour hot milk into roux in 3 parts, whisk, blend and simmer 10-15 min. Add cheese and melt. Add cream and stir until blended. Set aside Assemble lasagna: Place layer of lasagna noodles in bottom of 13 X 9 Pyrex dish. Add layer of gorgonzola sauce then caramelized onions. Add layer of roasted eggplant, layer of sauce then layer of roasted red peppers, then layer of walnuts. Repeat with layer of noodles, sauce, and caramelized onions, repeat with payer of eggplant, red peppers and walnuts. Place roasted portabellas as top layer, and spread on any remaining gorgonzola sauce. Bake in 350 oven for 30-40 minutes, covering with foil if mushrooms brown quickly.

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #side-dishes     #eggs-dairy     #pasta     #vegetables     #french     #european     #dinner-party     #holiday-event     #vegetarian     #italian     #lasagna     #dietary     #low-sodium     #mushrooms     #low-in-something     #pasta-rice-and-grains     #to-go     #4-hours-or-less

Related Topics