MUSHROOM-POLENTA LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
- Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
- Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
- Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
- Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
- Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.
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.
SAUSAGE AND MUSHROOM POLENTA LASAGNA
Make and share this Sausage and Mushroom Polenta Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h3m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F.
- Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter.
- When the butter has melted, add the sausage, breaking it up with a wooden spoon.
- While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
- Chop and add to the pan as you go-the onion, garlic, and rosemary.
- Season with red pepper flakes, salt, and pepper.
- Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice.
- Continue to cook over high heat until the liquids have evaporated-2 to 3 minutes.
- While the sausage and mushrooms are cooking down in the liquid-combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl.
- Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish.
- If they overlap a little, that is fine (it will vary depending on what kind of dish you are using).
- Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture.
- Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don't make yourself crazy doing this; just mush it out over the polenta).
- Top the ricotta with 1/3 of the sausage mixture.
- Repeat layers 2 more times, starting with polenta and finishing with sausage mixture.
- Sprinkle the top with mozzarella.
- Cover the baking dish with foil; place in oven; bake for 15-18 minutes.
- To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it.
- Touch the knife to your fingertips and if it is hot, the lasagna is done.
- Remove from the springform and serve.
- *Sweet and Savory Polenta "Lasagna"-add ½ cup golden raisins and ½ cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage.
- *Sausage, Mushroom, and Olive Polenta-add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs.
- *Sausage, Mushroom, and Pesto Polenta-add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs.
- *Super Mushroom Polenta-omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.
SAUSAGE AND MIXED MUSHROOM LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
- Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.
SAUSAGE, MUSHROOM, AND PESTO POLENTA "LASAGNA"
Steps:
- Prepare just as for the master recipe, #343, adding the pesto to the ricotta cheese along with the egg, lemon zest, Parmigiano, and bread crumbs.
POLENTA LASAGNA LOAF
Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.
Provided by Chef John
Categories Lasagna
Time 3h25m
Yield 6
Number Of Ingredients 16
Steps:
- Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
- Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
- Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
- Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
- Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
- Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
- Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
- Bake in the preheated oven until bubbly, about 1 hour.
- Remove from the oven, discard foil, and let rest for at least 15 minutes.
- Divide onto 6 plates. Garnish with parsley and serve with additional sauce.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 34.5 g, Cholesterol 89.3 mg, Fat 23.1 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 10.8 g, Sodium 1992.9 mg
SAUSAGE & MUSHROOM LASAGNE
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
- Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
- Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
- Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
- To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.
Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE
Surprisingly easy method for preparing polenta. No standing over the stove stirring for 30 minutes. And, the best part... it turns out perfect every single time. The sauce is fresh and complements the polenta well.
Provided by Candice
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
- Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
- While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
- Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
- Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 32 g, Cholesterol 61.7 mg, Fat 30.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 1508.8 mg, Sugar 4.8 g
SAUSAGE AND MUSHROOM LASAGNA
Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe.
Provided by Gingers Place
Categories European
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
- Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
- Add garlic and stir for 1 minute.
- Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
- Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
- Spoon 1/3 of sausage mixture over cheese layer.
- Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
- Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.
Nutrition Facts : Calories 892.6, Fat 62.2, SaturatedFat 24.3, Cholesterol 146.5, Sodium 1776.2, Carbohydrate 38.5, Fiber 6.1, Sugar 20.7, Protein 32.9
POLENTA LASAGNA WITH SAUSAGE & SPINACH
Try our Polenta Lasagna with Sausage & Spinach tonight. Layer ingredients to make this cheesy Polenta Lasagna with Sausage & Spinach.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Crumble sausage into large skillet sprayed with cooking spray; cook on medium-high heat until evenly browned, stirring occasionally. Add spinach; cook 2 to 3 min. or until heated through, stirring frequently.
- Spread 1 cup pasta sauce onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the polenta, sausage mixture and cheese. Repeat layers; cover.
- Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
More about "sausage and mushroom polenta lasagna recipes"
SAUSAGE, MUSHROOM & POLENTA LASAGNA | RECIPE - RACHAEL …
From rachaelrayshow.com
Estimated Reading Time 2 mins
- Once hot, add the sausage and break it up into very small bits with the back of a spoon as it cooks and browns, about 5 minutes
EASY POLENTA WITH SAUSAGE AND MUSHROOMS - ANALIDA'S …
From ethnicspoon.com
QUICK SAUSAGE AND MUSHROOM LASAGNA RECIPE | BON …
From bonappetit.com
MAKE-AHEAD SAUSAGE, MUSHROOM, AND POLENTA BAKE
From bhg.com
L.R. SAUSAGE, MUSHROOM, AND POLENTA LASAGNA RECIPE
From recipes.sparkpeople.com
4.5/5 (6)Calories 269 per servingServings 12
POLENTA WITH SAUSAGE AND MIXED MUSHROOMS RECIPE | JAMES BEARD …
From jamesbeard.org
SAUSAGE AND MUSHROOM POLENTA "LASAGNA" (MASTER RECIPE)
From oprah.com
POLENTA LASAGNA WITH SMOKY RED PEPPER SAUCE! - FEASTING AT HOME
From feastingathome.com
SAUSAGE AND PEPPER POLENTA LASAGNA RECIPE - WOMAN'S DAY
From womansday.com
SAUSAGE & MUSHROOM RAGU POLENTA BOARD RECIPE
From steamykitchen.com
SAUSAGE AND MUSHROOM POLENTA "LASAGNA" RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POLENTA LASAGNA WITH SAUSAGE | RECIPES | FAVUZZI | OLIVE OILS AND …
From favuzzi.com
POLENTA LASAGNA | MUSHROOM BUSINESS
From mushroombusiness.com
SAUSAGE, MUSHROOM, AND POLENTA LASAGNA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAUSAGE AND MUSHROOM POLENTA LASAGNA - RECIPETHING
From recipething.com
SAUSAGE, MUSHROOM & POLENTA LASAGNA | RACHAEL RAY SHOW
From mastercook.com
SAUSAGE AND MUSHROOM POLENTA - RACHEL HOLLIS
From msrachelhollis.com
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
BAKED POLENTA LAYERED WITH MUSHROOM RAGU - LIDIA
From lidiasitaly.com
PARMESAN POLENTA WITH SAUSAGE AND MUSHROOMS - GLUTEN FREE …
From fooddiez.com
NEW RECIPE SATURDAY: SAUSAGE, MUSHROOM, OLIVE POLENTA "LASAGNA"
From newrecipesaturday.blogspot.com
LAYERED POLENTA WITH MUSHROOMS AND SAUSAGE / POLENTA ... - CIAO …
From ciaoitalia.com
BEEF & MUSHROOM LASAGNA - THERESCIPES.INFO
From therecipes.info
SKIP THE PASTA AND MAKE LASAGNA WITH POLENTA INSTEAD
From seriouseats.com
POLENTA LASAGNA - PLAIN CHICKEN
From plainchicken.com
MUSHROOMS, SAUSAGE RAGU WITH POLENTA | GIANGI'S KITCHEN
From giangiskitchen.com
POLENTA WITH SAUSAGE AND MUSHROOMS - ALL INFORMATION ABOUT …
From therecipes.info
SAUSAGE AND MUSHROOM RAGù WITH POLENTA RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
POLENTA WITH SAUSAGE AND MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
POLENTA LASAGNA WITH MUSHROOM RAGù (POLENTA PASTICCIATA) RECIPE
From seriouseats.com
SAUSAGE, MUSHROOM, AND PESTO POLENTA LASAGNA - PLAIN.RECIPES
From plain.recipes
MUSHROOM AND SAUSAGE RAGU WITH CREAMY POLENTA RECIPE - I CAN …
From icancookthat.org
BAKED POLENTA WITH SAUSAGE & MUSHROOMS - ITALIAN FOOD FOREVER
From italianfoodforever.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 »
#time-to-make #course #main-ingredient #preparation #casseroles #main-dish #vegetables #oven #mushrooms #equipment #4-hours-or-less
You'll also love