White Lasagne With Pumpkin And Mushrooms Recipes

WHITE LASAGNE WITH PUMPKIN AND MUSHROOMS

Steps:

• Soak the dried porcini mushrooms in boiling water, set aside.
• Wash the cremini mushrooms, cut into thick slices (about ¾ cm / ⅓ inch), mix with the oil and spices together. Arrange evenly on a baking tray lined with baking paper.
• Preheat the oven to 200 °C / 400 °F / Gas Mark 6, no fan (you will need to bake the pumpkin and mushrooms separately) or 180 °C / 375 °F with fan (or using convection oven) (you can bake them at the same time).
• Peel the pumpkin, using a tablespoon remove the seeds and fibers, cut into 1.5 cm / ½ inch cubes, mix with the oil and spices together, spread evenly on a second baking tray lined with baking paper.
• Put the mushrooms and pumpkin in the oven (on separate baking sheets) and bake for about 25 minutes, until soft and lightly browned.
• Strain the dried mushrooms, reserving the soaking water (important!), chop them finely.
• While the pumpkin and mushrooms are in the oven - prepare the sauce.
• Melt the butter in a medium pot, when it's bubbling, add the onion, cook for about 5 minutes until translucent. Add the flour, whisk it thoroughly, add the milk and mushroom soaking water gradually, after each addition (about 150 ml / 2/3 cup) mix thoroughly with a whisk, so that there are no lumps, the sauce should also thicken a bit. Remove the sauce from the heat, season with lemon juice, nutmeg, salt, and pepper to taste. Cool slightly, add lightly beaten eggs and whisk. The sauce will be rather thin, that's ok.
• Remove the mushrooms and the pumpkin from the oven.
• Finely chop the cremini mushrooms and mix with the porcini mushrooms together.
• Decrease the temperature to 190 ° C / 375 °F / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
• Assemble the lasagna: Pour a little less than 1/3 of the sauce on the bottom of the baking dish (about 31x21 cm / 12 x 8 inch ). Place a layer of lasagna sheets on top, then arrange half of the pumpkin chunks, cover with another lasagna sheets layer, arrange evenly the mushrooms, pour the second 1/3 of the sauce, arrange lasagna sheets, then the rest of the pumpkin, then again lasagna sheets and pour the last 1/3 of the sauce. Sprinkle grated mozzarella cheese on top.
• Cover with a piece of aluminum foil and bake for 30 mins, then uncover and bake for 10-15 min, until the cheese is golden.
• Let stand for about 10-15 minutes before cutting into portions.
• Enjoy!

PUMPKIN AND MUSHROOM LASAGNA

Steps:

• In a large pot, sauté the onions in the oil for five minutes. Add the mushrooms and sauté for another five minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 teaspoons of salt, and the wine or stock and simmer on low heat for five minutes. Set aside.
• In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining salt. Set aside.
• Preheat the oven to 375°F Lightly grease a 9x13-inch baking dish.
• Dip out about 1/2 cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish. Cover the bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the sautéed mushrooms and sprinkle with 1/2 cup of ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and 1/2 cup of ricotta salata. Finish with a third layer of noodles thoroughly moistened by the last third of the sautéed mushrooms. Evenly sprinkle on 1/2 cup of ricotta salata and top with the grated Pecorino.
• Cover tightly with foil and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

SPINACH AND MUSHROOM WHITE LASAGNA, NO-BOIL

Steps:

• Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Add the onions and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
• Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
• Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
• Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
• Repeat the process, ending with the sauce.
• Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
• Remove from oven and let sit a few minutes before serving.