LASAGNA WITH PISTOU AND MUSHROOMS
There will be a day when the weather suddenly cools and my basil plants and those at your farmers' market stop thriving, but that day hasn't come yet. So I'm making lots of pesto and pistou (pesto without the nuts), putting some of it in the freezer (I just blend the basil and olive oil together for the freezer and add the other ingredients when I thaw the mixture) and using the rest in all manner of pastas. This is the first time I've used it in a lasagna.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth. Blend in the Parmesan (1/4 cup) and set aside.
- In a medium size bowl whisk the egg and add the ricotta and the pistou. Whisk to blend well.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. Do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. Add a generous pinch of salt and the garlic and cook, stirring, for another minute or two. Add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. Season to taste with salt and pepper. Remove from the heat.
- Preheat the oven to 350 degrees. Lightly oil a rectangular baking dish with olive oil. Spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. Top the ricotta with half the mushrooms, and sprinkle Parmesan over the mushrooms. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta and Parmesan. Make sure that the noodles are covered with ricotta and that there are no dry exposed edges. Drizzle a little bit of olive oil over the top.
- Cover the baking dish tightly with foil and place in the oven. Bake 35 to 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 432 milligrams, Sugar 3 grams, TransFat 0 grams
FRESH LASAGNE WITH PESTO
This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Put the milk, butter and flour in a medium pan and cook over a medium heat, whisking until thickened and smooth. Simmer for 1 minute. Take off the heat, season and add the nutmeg. Cool, stirring occasionally to stop a skin forming.
- Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds. Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.
- Spread a spoonful or two of the sauce on the bottom of a large ovenproof dish (about 30x20cm) and lay a third of the lasagne on top. Spoon over a third of the sauce and spread it out. Swirl a spoonful of pesto through the sauce with a knife and scatter over half the spinach with a third of the tomatoes, a few basil leaves and a third of the cheeses. Season with salt and pepper. Layer another third of the lasagne with a third of the sauce, a spoonful of pesto, the rest of the spinach, a third of the tomatoes and cheeses and some basil. Season.
- Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine. Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.
Nutrition Facts : Calories 711 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 2.5 milligram of sodium
PESTO AND PRAWN LASAGNA
Love prawns and pesto? This lasagna is so easy to make and so tasty! I made it for my boyfriend who wasn't hungry and he had seconds and thirds!
Provided by Natalie Ercolini
Categories Main Dish Recipes Pasta Shrimp
Time 2h26m
Yield 6
Number Of Ingredients 16
Steps:
- Combine basil, cream of mushroom soup, Parmesan cheese, olive oil, garlic powder, salt, and pepper. Puree with an immersion blender until smooth.
- Combine spinach, sun-dried tomatoes, and butter in a large microwave-safe bowl. Microwave until spinach is wilted, 1 to 2 minutes. Mix in cottage cheese, salt, and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over high heat. Spray with cooking spray. Add oyster mushrooms and white mushrooms; cook and stir until soft, 5 to 8 minutes.
- Spread about 3 tablespoons basil puree on the bottom of an 8-inch square baking pan. Lay 3 lasagna noodles on top. Spread 1/2 the spinach mixture evenly over the noodles. Arrange 1/2 the prawns on top. Cover with 3 lasagna noodles. Pour 1/2 the basil puree on top and cover with mushroom mixture. Cover with remaining 3 lasagna noodles.
- Top lasagna noodles evenly with remaining spinach mixture and prawns. Pour remaining basil puree on top. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
- Bake in the preheated oven until noodles are soft and sauce is bubbly, about 90 minutes. Remove aluminum foil and continue baking until mozzarella is browned, about 30 minutes.
Nutrition Facts : Calories 395 calories, Carbohydrate 48.8 g, Cholesterol 120.6 mg, Fat 10.9 g, Fiber 5.8 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 1109.8 mg, Sugar 13.3 g
MUSHROOM LASAGNA
Mushroom lasagna for anyone that loves mushrooms!
Provided by Libbie Remmel
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
- Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
- Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
- Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g
PESTO MUSHROOM LASAGNA WITH FRESH MOZZARELLA
I was inspired to create a pesto lasagna that is meatless but still tasty and satisfying. The key is the fresh lasagna noodles--- these are great because they don't require boiling, you just bake them. I also prefer the taste and texture of fresh lasagna noodles, but if not available you can absolutely substitute with dried.
Provided by megannicolas
Categories Cheese
Time 25m
Yield 6 large servings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute mushrooms in butter and some white wine. Set aside.
- To make the pesto alfredo sauce: saute shallot until tender. Add heavy cream and boil, then let reduce for 5 minutes. Add flour to thicken. Add pesto. Add 3/4 of the parmiggiano reggiano.
- In a small square baking pan, spread a thin layer of the sauce. Add one layer of lasagna noodles, followed by pesto alfredo sauce, fresh mozzarella, and mushrooms. Repeat 2 more times. Last, add a final layer of lasagna noodles and pesto alfredo sauce. Sprinkle the remaining parmiggiano reggiano over the top.
- Bake at 375 degrees for 25 minutes.
Nutrition Facts : Calories 657.8, Fat 61.7, SaturatedFat 38.3, Cholesterol 208, Sodium 475.5, Carbohydrate 14.9, Fiber 1.9, Sugar 3, Protein 16.1
More about "pesto mushroom lasagna with fresh mozzarella recipes"
MUSHROOM PESTO LASAGNA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 3Category Fresh Pasta-BakedServings 8Total Time 1 hr 15 mins
- To make the lasagna, hydrate the dried porcini in 1 cup of warm water for thirty minutes, then drain and coarsely chop.
ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
From cookingtheglobe.com
NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA - GLEBE KITCHEN
From glebekitchen.com
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA - ONCE …
From onceuponachef.com
PESTO MUSHROOM BOLOGNESE LASAGNA - MANDY OLIVE
From mandyolive.com
LASAGNE ALLA MOZZARELLA (EASY MOZZARELLA LASAGNA) RECIPE
From thespruceeats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE
From myrecipes.com
5/5 (47)Calories 398 per servingServings 8
- Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
- Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
- Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.
MUSHROOM, PESTO AND SPINACH LASAGNE | ITALIAN RECIPES
From goodto.com
PESTO MUSHROOM LASAGNA WITH FRESH MOZZARELLA
From riceofday.blogspot.com
RECIPETHING - PESTO LASAGNA WITH SPINACH AND MUSHROOMS
From recipething.com
MUSHROOM LASAGNA, ALWAYS A GOOD IDEA! - LA CUCINA …
From lacucinaitaliana.com
PESTO LASAGNA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
10 BEST PESTO AND MOZZARELLA PASTA RECIPES - YUMMLY
From yummly.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPES
From stevehacks.com
AMAZING PESTO LASAGNA SKILLET - MOM'S DINNER
From momsdinner.net
RECIPES FOR PESTO LASAGNA
From cooktime24.com
PESTO, SPINACH, AND MUSHROOM LASAGNA - PINK PARSLEY
From pink-parsley.com
SLOW-COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS
From more.ctv.ca
WHITE PESTO LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
SPINACH-MUSHROOM PESTO RICOTTA LASAGNA - VANILLA AND BEAN
From vanillaandbean.com
ASPARAGUS PESTO LASAGNA WITH MUSHROOMS | RECIPE | PESTO LASAGNA ...
From pinterest.ca
OH SO HEALTHY PESTO LASAGNA WITH SPINACH AND MUSHROOMS
From lazyoven.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS - RECIPES
From fooddiez.com
SLOW COOKER PESTO MUSHROOM LASAGNA - 365 DAYS OF SLOW …
From 365daysofcrockpot.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
30+ FRESH MOZZARELLA RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
PESTO LASAGNA WITH SPINACH AND MUSHROOMS - LORETTA …
From lorettabanks.com
BEST PESTO PASTA (RECIPE & TIPS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
ASPARAGUS PESTO LASAGNA WITH MUSHROOMS | RECIPE | PESTO LASAGNA ...
From pinterest.ca
SKILLET LASAGNA WITH MUSHROOMS & MOZZARELLA | RECIPE
From kosher.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS - BIGOVEN.COM
From bigoven.com
SLOW COOKER SUNDAY: PESTO LASAGNA WITH SPINACH AND MUSHROOMS
From inspirationformoms.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE
From keeprecipes.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS (COOKING LIGHT)
From bigoven.com
FRESH MOZZARELLA LASAGNA - BELGIOIOSO CHEESE
From belgioioso.com
ASPARAGUS PESTO LASAGNA WITH MUSHROOMS | LISA'S KITCHEN
From foodandspice.com
RECIPES FOR PESTO MOZZARELLA SKEWERS - COOKTIME24.COM
From cooktime24.com
PASTA AND FRESH MOZZARELLA WITH PESTO - GALBANI CHEESE
From galbanicheese.com
RECIPES FOR PESTO LASAGNA WITH SPINACH AND MUSHROOMS WITH …
From saymmm.com
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 »
You'll also love