QUICK SAUSAGE AND MUSHROOM LASAGNA
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Provided by Bon Appétit Test Kitchen
Categories Cheese Mushroom Pasta Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Ricotta Meat Sausage Family Reunion Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.
MUSHROOM LASAGNA
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they're lighter than regular lasagna noodles. But I still boil them because I think the results are better if they're cooked until they're flexible (a couple of minutes) first.
Provided by Martha Rose Shulman
Categories dinner, sauces and gravies, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
- Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
- Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 636 milligrams, Sugar 9 grams
QUICK MUSHROOM & SPINACH LASAGNE
An easy vegetarian supper that's cheap to make too
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
QUICK MUSHROOM & TOMATO LASAGNA
The most time consuming part of this recipe is washing and cutting the fresh mushrooms. However, I would not recommend using canned mushrooms in this recipe as they will be "lost" in the tomato sauce. A lot of time is saved by microwaving the mushrooms. I make the lasagne in a 20cm x 30cm pyrex.
Provided by dsavir
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and slice the mushrooms. I like them sliced thickly (3-5 mm).
- put in a microwave safe cooking dish and microwave on high for 1.5 minutes. Mix and microwave for 1 minute.
- Mix the cooked mushrooms with the cottage cheese.
- In a seperate bowl, mix the tomato paste, the crushed tomatoes, the water, and the spices. The amount of water depends on the amount of water in the mushroom mixture and the amount of water necessary for cooking the lasagne sheets.
- Put a few spoonfuls of the tomato mixture on the bottom of a pan (there is no need to grease the pan).
- Layer three sheets of lasagne above the sauce.
- Place a layer of tomato sauce on the lasagne.
- Place half the mushroom mixture on the sauce.
- Layer another three sheets of lasagne.
- Place another layer of tomato sauce (leaving some for the end), the rest of the mushroom mixture, and the remaining lasagne sheets.
- On the top, place enough tomato sauce to cover the lasagne sheets (otherwise they don't cook).
- Sprinkle grated cheese on top.
- Cover with aluminium foil and cook in preheated oven. The cooking time and temperature depend on the type of lasagne sheets you use. The lasagne is ready when you can stick a fork in it. I find 15-20 mins at 200 degrees celsius is good for most lasagnes.
Nutrition Facts : Calories 172.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 14.1, Sodium 937.8, Carbohydrate 19.2, Fiber 4, Sugar 10.3, Protein 16.1
MEATY MUSHROOM LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.
- Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper.
- Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper.
- Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
- To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.
MUELLER'S QUICK "NO BOIL" CHEESY LASAGNA
This recipe came from the back of a Mueller's noodles box. I love it because it is both delicious and quick! No need to boil the lasagne noodles. Just layer the lasagne and pop it in the oven! You can save even more time by using prepared sauce (see tip at bottom of recipe). This lasagne can be made with or without meat. You can also add more vegetables to boost the healthy quotient!
Provided by New Mom Kate
Categories European
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet over medium-high heat cook meat, stirring, until lightly browned.
- Add onion and garlic; cook 3 minutes.
- Stir in tomato sauce, mushrooms, tomato juice and basil.
- Bring to a boil; reduce heat and simmer 5 minutes.
- In a small bowl, combine ricotta, egg, salt and pepper.
- Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
- Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
- Top with remaining sauce, mozzarella and Parmesan.
- Cover tightly with foil.
- Bake in 350 degree oven for 45 minutes.
- Remove foil and bake 15 minutes longer or until lightly browned.
- Let stand 15 minutes before serving.
- TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.
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
MIXED-MUSHROOM LASAGNA WITH PARMESAN SAUCE
Categories Cheese Mushroom Pasta Tomato Vegetarian Back to School Dinner Parmesan Fall Winter Noodle Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Spray 13 x 9 x 2-inch glass baking dish with vegetable oil spray.
- Heat 1/2 teaspoon oil in large nonstick skillet over medium-high heat. Add garlic and oregano and stir 30 seconds. Add crushed tomatoes and wine and bring to boil. Reduce heat and simmer until slightly thickened, about 6 minutes. Season with salt and pepper. Set tomato sauce aside.
- Heat 1/2 teaspoon oil in another large nonstick skillet over medium-high heat. Add mushrooms; sauté until mushrooms begin to release juices, about 9 minutes. Season with salt and pepper. Set aside.
- Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 cup Parmesan Sauce over. Arrange 1/3 of mushrooms over sauce. Spoon 1/2 cup tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles. Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with Parmesan cheese.
- Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. Let stand 10 minutes.
More about "quick mushroom tomato lasagna recipes"
EASY MUSHROOM LASAGNA RECIPE - TODD PORTER AND DIANE …
From foodandwine.com
Servings 4Total Time 1 hr 30 mins
- Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
- Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
HOME-STYLE MUSHROOM LASAGNA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 6Energy 580 CaloriesCarbohydrate 46 gFat 31 g
MUSHROOM LASAGNA WITH TOMATO SAUCE, EASY AND DELICIOUS …
From nikibfood.com
Estimated Reading Time 2 mins
OPEN MUSHROOM LASAGNA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED …
From theseasonedmom.com
EASY VEGETABLE LASAGNA - INSPIRED TASTE
From inspiredtaste.net
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
10 BEST NO TOMATO LASAGNA RECIPES | YUMMLY
From yummly.com
EASIEST LASAGNA EVER - DAMN DELICIOUS
From damndelicious.net
FRESH TOMATO HOMEMADE LASAGNA RECIPE - THIS IS HOW I …
From thisishowicook.com
CREAMY MUSHROOM LASAGNA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEEF & MUSHROOM LASAGNA - CAMPBELL SOUP COMPANY
From campbells.com
MUSHROOM AND VEGETABLE LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS - INSPIRED …
From inspiredtaste.net
CELERIAC, MUSHROOM & TOMATO LASAGNA - GREEN …
From greenkitchenstories.com
10 BEST SUN DRIED TOMATO LASAGNA RECIPES | YUMMLY
From yummly.com
TUSCAN TOMATO MUSHROOM LASAGNA SKILLET RECIPE
From homechef.com
EASY MEATY MUSHROOM LASAGNA - KITCHN
From thekitchn.com
HEIRLOOM TOMATO LASAGNA RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
QUICK SAUSAGE AND MUSHROOM LASAGNA RECIPE | BON …
From bonappetit.com
MUSHROOM AND TOMATO LASAGNA RECIPE - JOANNE CHANG
From foodandwine.com
Servings 8
- Preheat the oven to 250°. On a large rimmed baking sheet, toss the tomatoes with the parsley and 1 teaspoon of the minced garlic. Season with salt and pepper. Arrange the tomatoes skin side down on the sheet and bake for 1 1/2 to 2 hours, or until wrinkled and slightly dry. Let the tomatoes cool, then coarsely chop them.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil. Add one-third of the mushrooms and cook over moderately high heat until golden, about 3 minutes. Stir in one-third of the remaining minced garlic, season with salt and pepper and cook for 2 minutes longer. Transfer the cooked mushrooms to a plate. Repeat twice with the remaining mushrooms and garlic, adding 2 tablespoons of oil for each batch.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the leeks and cook over moderately low heat until softened and golden, about 15 minutes. Add the leeks to the tomatoes and season with salt and pepper.
- Melt the butter in a medium sauce-pan. Whisk in the flour and cook over moderately high heat for 3 minutes, whisking constantly. Slowly whisk in the milk and bring to a simmer over moderately low heat, whisking frequently. Continue to cook the sauce until thickened and no floury taste remains, about 5 minutes. Remove the white sauce from the heat and season with salt, pepper and the nutmeg.
UNIONVILLE MUSHROOMS
From unionvillemushrooms.com
QUICK MUSHROOM AND SPINACH LASAGNE | ITALIAN RECIPES | GOODTO
From goodto.com
FRESH TOMATO LASAGNA RECIPE | MYRECIPES
From myrecipes.com
LASAGNA WITH SLOW-ROASTED TOMATO SAUCE RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM SKILLET LASAGNA - MONTEREY MUSHROOMS
From montereymushrooms.com
LASAGNA BéCHAMEL WITH MUSHROOM RAGù {MEATLESS ... - A LITTLE AND …
From alittleandalot.com
CREAMY TOMATO LASAGNA FLORENTINE RECIPE - PINCH OF YUM
From pinchofyum.com
QUICK & EASY CREAMY TOMATO MUSHROOM PASTA - OH SHE GLOWS
From ohsheglows.com
BEEF & MUSHROOM LASAGNA - PREGO® PASTA SAUCES
From campbells.com
SKILLET LASAGNA WITH AN EASY FROM-SCRATCH TOMATO SAUCE YOU CAN …
From cbc.ca
THE EASIEST VEGAN LASAGNA - LOVING IT VEGAN
From lovingitvegan.com
FRESH-TOMATO LASAGNA RECIPE | MYRECIPES
From myrecipes.com
HEIRLOOM TOMATO GRATIN LASAGNA - A HINT OF ROSEMARY
From ahintofrosemary.com
CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
From damndelicious.net
MUSHROOM RAGU LASAGNA - EASY MEALS WITH VIDEO RECIPES BY CHEF …
From recipe30.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