Butternut Lasagna With Celeriac Mushrooms And Leeks Recipes

BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
• Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
• Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
• Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
• Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
• Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
• Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

LIGHT SPINACH AND LEEK LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

BUTTERNUT & PORTOBELLO LASAGNA

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

BUTTERNUT LASAGNA WITH CELERIAC, MUSHROOMS, AND LEEKS

Steps:

• Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
• In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
• Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
• Into roux, whisk heavy cream, 1/2 tsp salt, 1/4 tsp of each herb/blend, and cook over medium heat until bubbly and thick. Stir in the 3/4 cup vegetable broth.
• Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
• Mash or otherwise chop butternut squash so it can be laid in a layer about 1/4 to 1/2 inch thick. Layer the squash on top of the noodles.
• Pour 1/3 of the sauce over the squash.
• Add another layer of noodles.
• Layer the sauteed vegetables onto these noodles.
• Pour 1/3 of the sauce over the veggies.
• Add another layer of noodles.
• Pour remaining sauce over these noodles and top with shredded cheese.
• Bake at 350 til golden and bubbly throughout.

BUTTERNUT LASAGNA

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, oil, 1/2 teaspoon salt, nutmeg and pepper. Transfer to two greased 15x10x1-in. baking pans., Roast 30-35 minutes or until tender, stirring occasionally; cool slightly. Process in batches in a food processor until pureed. Meanwhile, cook noodles according to package directions; drain., Reduce oven setting to 375°. For sauce, in a small saucepan, melt butter. Stir in flour and remaining salt until smooth; gradually add milk and cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in 1 cup cheese and lemon zest until cheese is melted., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the squash mixture, 1-1/2 cups spinach and 1-1/2 cups sauce. Repeat layers. Top with remaining noodles and sauce., Bake, covered, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.

CHEESY CELERIAC, LEEK & ROSEMARY GRATIN

Steps:

• Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
• Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
• Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

LEEK & MUSHROOM LASAGNE

Steps:

• Preheat oven to 180C/350°F Grease an 8 cup lasagne dish.
• Melt half the butter in a saucepan on high. Saute leek and garlic for 5 minutes Stir in flour, cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Season.
• Melt remaining butter in frying pan on medium, saute mushrooms 5 mins, remove from heat. Stir in soup, cream and thyme, then season.
• Spread 1/2 cup of mushroom mix over base of lasagne dish and cover with a layer of lasagne sheets. Spread 1/2 of leek sauce over. Cover with lasagne sheets and 1/2 of remaining mushroom sauce. Cover with lasagne sheets, then other half of leek sauce. Top with lasagne sheets and remaining mushroom mix and cheese.
• Bake 35mins, rest 5mins. Serve with salad.

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
• Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
• Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
• Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
• Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

MUSHROOM & BUTTERNUT SQUASH LASAGNA

Steps:

• In a large pot of boiling salted water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh).
• Drain and rinse under cold water.
• Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
• In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
• Add 1 cup boiling water, cover and let stand for 10 minutes.
• Lift out the tomatoes and mushrooms and chop.
• Strain the soaking liquid through a fine sieve and set aside.
• In a saucepan, heat 1 cup of the milk over medium heat until steaming.
• Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens.
• Continue cooking and stirring for 1 minute.
• Remove from the heat.
• Whisk in cream cheese, then 2/3 cup of the spaghetti sauce and vinegar.
• Season the sauce with salt and pepper; set aside.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add onions, carrots and garlic and sauté until soft, about 2 minutes.
• Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer.
• Stir the remaining 1 teaspoon flour into the vegetables.
• Add the reserved soaking liquid and the remaining 1/3 cup spaghetti sauce and cook until the mixture thickens, about 1 minute.
• Remove from the heat and season with salt and pepper.
• Preheat oven to 400°F.
• Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
• Smear the bottom of the prepared dish with 1/2 cup of the sauce.
• Line the bottom with a single layer of noodles.
• Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the parmesan.
• Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper.
• Spread another 1/2 cup sauce over all.
• Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the parmesan.
• Finish with the remaining noodles and sauce.
• Sprinkle with the remaining parmesan.
• Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
• Bake the lasagna for 30 minutes.
• Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
• Let stand for 10 minutes before serving.