Easy Creamy Mushroom Sauce Recipe Recipe For Lasagna

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CREAMY MUSHROOM SAUCE



Creamy Mushroom Sauce image

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
  • Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

CREAMY SPINACH AND MUSHROOM LASAGNA



Creamy Spinach and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream, at room temperature
1 3/4 cups whole milk, at room temperature
1/3 cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
Two 5-ounce bags baby spinach, coarsely chopped
1/4 packed cup chopped fresh basil
2 cloves garlic, minced
1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
1 1/2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
  • For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
  • For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
  • Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
  • Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
  • Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Steamed Asparagus Tips, recipe follows
Broiled Tomatoes, recipe follows
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes
Extra-virgin olive oil
Salt and pepper

Steps:

  • In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  • Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  • Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  • Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
  • While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
  • Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  • Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

CREAMY VEGAN MUSHROOM LASAGNA



Creamy Vegan Mushroom Lasagna image

I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty. It has to spend some serious time in the oven. And, most important, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the real thing.

Provided by Jessica Murnane

Categories     HarperCollins     Vegetarian     Vegan     Wheat/Gluten-Free     Mushroom     Lasagna     Pasta     Tomato     Spinach     Dinner     Casserole/Gratin

Yield Serves 8

Number Of Ingredients 11

Olive, grape seed, or coconut oil, or veggie broth for sautéing
3 garlic cloves, minced
16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
1 tablespoon tamari or coconut aminos
1 teaspoon dried thyme
3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth
2 big handfuls spinach
10 ounces gluten-free lasagna noodles (I use Tinkyada's brown rice version)
4 cups marinara sauce, store-bought (a 32-oz jar) or homemade
Nutritional yeast (optional)

Steps:

  • Preheat the oven to 350ºF.
  • In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
  • Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
  • Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
  • Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
  • Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.

EASY VEGETABLE LASAGNA WITH WHITE SAUCE



Easy Vegetable Lasagna with White Sauce image

Prep Easy Vegetable Lasagna with White Sauce in just 20 minutes. This Easy Vegetable Lasagna with White Sauce is made with chopped onions, sliced mushrooms, cream of mushroom soup and mozzarella and Parmesan cheeses.

Provided by My Food and Family

Categories     Pasta

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 Tbsp. oil
1 onion, chopped
1/4 lb. sliced fresh mushrooms
2 cans (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1-1/3 cups water
1/2 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
9 oven-ready lasagna noodles

Steps:

  • Heat oven to 400°F.
  • Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until vegetables are tender. Stir in condensed soup, water, Parmesan and 1 cup mozzarella.
  • Spread 1/4 of the vegetable mixture onto bottom of 13x9-inch pan; top with 3 noodles. Repeat layers twice; cover with remaining vegetable mixture. Sprinkle with remaining mozzarella.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 2 g, Protein 13 g

MUSHROOM LASAGNA



Mushroom Lasagna image

Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk

Steps:

  • Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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