SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
Steps:
- Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
- Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
SLOW-COOKER MUSHROOM-SPINACH LASAGNA
There are lots reasons to love your slow cooker. This recipe is one of them. It'll remind you of the mushroom-spinach lasagna Grandma used to make!
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms; cook and stir 3 min. Add spinach; cook 3 min., stirring occasionally. Stir in tomato sauce, tomatoes and Italian seasoning. Bring to boil; simmer on medium-low heat 3 min. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
- Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit. Top with remaining tomato sauce mixture; cover with lid.
- Cook on LOW 4 to 6 hours. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
INSTANT POT SPINACH AND MUSHROOM LASAGNA
Stuffed with spinach, mushrooms, basil and ricotta, this creamy vegetable lasagna makes an impressive dinner for friends or a satisfying weeknight meal with plenty of delicious leftovers.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Add the butter to a 6-quart Instant Pot® and set to high saute (see Cook's Note). When melted, add the mushrooms and 2 teaspoons salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the flour and nutmeg and cook for 1 minute. Whisk in the milk, bring to a boil and cook until thick and creamy, about 5 minutes. Transfer the bechamel sauce to a medium bowl and set aside. Add 2 cups water to the pot (no need to clean the pot first) and put the rack in the bottom with the handles folded under.
- Meanwhile, mix together the spinach, basil, ricotta, red pepper flakes, garlic, 1 cup Parmesan and 1 teaspoon salt in a medium bowl until completely combined.
- Spread 1/2 cup marinara sauce on the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles. Layer a third of the bechamel over the marinara and top with a third of the spinach mixture. Top with another layer of 4 broken noodles. Repeat the process 2 more times, starting with 1/2 cup marinara and ending with broken noodles, for a total of 4 layers of noodles. Top with the remaining marinara and cover tightly with foil, wrapping any excess underneath (if you bunch the foil on the side of the pan it won't fit in the pot).
- Fold an 18-inch piece of foil in half lengthwise, then in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the pan. Place the cake pan with the lasagna in the center of the sling and lower into the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Position a rack in the upper third of the oven and preheat the broiler to high.
- Remove the foil from the lasagna and top with the mozzarella and remaining 1/4 cup Parmesan. Broil until the cheese is melted, bubbling and brown in spots, 1 to 4 minutes. Let sit 10 minutes before serving.
CREAMY SPINACH AND MUSHROOM LASAGNA
This is sure to become a family favorite. Best of all, it's freezer-friendly and can also be made ahead of time!
Provided by Chungah Rhee
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.
ONE-POT SPINACH MUSHROOM LASAGNA
One skillet is all it takes to cook this hearty weeknight lasagna with mushrooms, spinach, rich tomato sauce, and cheese.
Provided by RAG
Categories Ragu®
Yield 12
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add red pepper flakes and spinach, cooking until spinach is wilted.
- Stir in Ragu® Sauce and water. Bring to a boil. Stir in uncooked noodles. Reduce heat to medium and cook covered until noodles are tender, about 20 minutes. Note: be sure to stir frequently so the noodles do not settle at the bottom of the pan.
- Top noodles with spoonfuls of ricotta cheese and then sprinkle with mozzarella cheese. Reduce heat to a simmer and cook covered until cheese is melted (about 5 minutes). Sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.3 g, Cholesterol 4.7 mg, Fat 4.1 g, Fiber 2.7 g, Protein 7 g, SaturatedFat 1.2 g, Sodium 409 mg, Sugar 3.4 g
SIMPLE MUSHROOM AND SPINACH LASAGNA
Originally from a Company's Coming Pasta cookbook by Jean Pare, this version is many adaptations later. A family favourite for birthdays and other gatherings. I use Italian strained tomatoes (passata) for the tomato sauce.
Provided by Lille
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 Fahrenheit.
- Spray a 9 by 13" pan with non-stick spray.
- Melt butter in a large frying pan. Saute mushrooms until soft. Add spinach, heat through. Set aside.
- Mix cream cheese, cottage cheese and parsley. Season with salt and pepper to taste.
- In a separate bowl, mix tomato sauce, garlic, basil and oregano.
- Assemble as follows:.
- Spread some tomato sauce in pan.
- Layer of noodles.
- Half of the mushroom and spinach mixture.
- Half of the cream cheese.
- Half of the tomato sauce.
- Layer of noodles.
- Remainder of mushrooms.
- Remainder of cream cheese.
- Remainder of tomato sauce.
- Mozzarella cheese.
- Parmesan cheese.
- Cover pan with foil and bake at 350F for 35 minutes.
- Remove foil and bake 10-15 minutes longer.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 14.5, Cholesterol 73.6, Sodium 1023, Carbohydrate 11.7, Fiber 2.7, Sugar 4.4, Protein 23.2
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