Winter Lasagna With Mushrooms Spinach And Tarragon Recipes

SPINACH AND MUSHROOM LASAGNA

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.

SPINACH LASAGNA WITH MUSHROOM RAGU

Steps:

• Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
• Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
• Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
• Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
• Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
• Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.

WILD MUSHROOM AND SPINACH LASAGNA

Steps:

• Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
• Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
• Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
• In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

LASAGNA WITH SPINACH AND WILD MUSHROOMS

Steps:

• Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
• Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
• Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
• Spread a small spoonful of marinara sauce 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. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
• Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.

CREAMY SPINACH AND MUSHROOM LASAGNA

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.

MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
• Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
• Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
• Combine Alfredo sauce and milk in a medium bowl. Mix well.
• Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
• Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

SPINACH MUSHROOM QUICHE WITH TARRAGON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
• Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
• Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
• Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
• Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
• Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
• Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
• Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
• Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
• Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

SPINACH MUSHROOM LASAGNA

Steps:

• Blend tofu in processor.
• Add salt, lemon juice, vegetable oil, tahini& miso.
• Blend till thoroughly smooth.
• Set aside.
• Heat olive oil.
• Add onion& saute till translucent.
• Add garlic, pepper, nutmeg, tarragon, dill& mushrooms.
• Saute for several minutes.
• Stir in chopped spinach& parsley.
• Saute very briefly.
• Remove from heat.
• Add the saute to tofu mixture.
• Blend briefly.
• Be sure to maintain the texture.
• Preheat oven to 350 degrees F.
• Lightly oil the bottom& sides of a baking dish.
• Add 2 to 3 tb of breadcrumbs& ensure that the dish is evenly coated.
• Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce.
• Lay 3 noodles on top of the sauce& evenly spread half the tofu mixture on the noodles.
• Repeat a second layer.
• Then top with remaining walnuts, noodles& sauce.
• Sprinkle the rest of the breadcrumbs on top.
• Cover& bake for 30 minutes.
• Uncover& bake another 10 minutes.
• Cool for 20 to 30 minutes before slicing.

WINTER LASAGNA WITH MUSHROOMS, SPINACH, AND TARRAGON

Steps:

• Make mushroom ragu: melt 2 tablespoons butter in a big skillet over medium heat; add in mushrooms; saute for 4 minutes, until they give off their liquid and it reduces to a glaze.
• Stir in the chopped spinach, tarragon, and nutmeg; cook/stir for 1 minute; remove from heat, cover, and set aside.
• Make white wine veloute: put cut up 8 tablespoons butter and onion in a large, cool saucepan; set over medium-low heat; as the butter melts, stir often so that the onion is coated.
• Decrease heat to low and cook until the onion is very soft, almost caramelized, and golden, stirring often, about 12 minutes.
• Cover and decrease heat even further, and cook for another 5 minutes, stirring once or twice.
• Meanwhile, position the oven rack in the center of the oven; preheat to 400°.
• Take the lid off the pan and sprinkle with flour evenly over the onion.
• Whisking constantly, cook just so the flour loses its raw taste and forms a paste with the liquid in the pan, about 20 seconds (do not brown).
• Whisk in the broth and milk in a slow, steady stream; increase heat to medium-low and continue cooking, whisking constantly, until the sauce starts to bubble and gets noticeably thicker, about 2 minutes.
• Whisk in the wine and continue simmering, whisking all the while, until thickened like a heavy cream sauce, about 2 minutes.
• Set the pan aside off the heat and give the mixture one more good whisking.
• Layer the casserole in a 13x9 inch baking dish as follows: ½ cup white wine veloute, spread across the bottom of the dish; 3 no-boil noodles, 2 cups white wine veloute, spread over the noodles with a rubber spatula; half the mushroom ragu, spread gently over the casserole, 1/3 of the grated cheese, 3 no-boil noodles, 2 cups white wine veloute; the remaining mushroom ragus; half the remaining cheese, the remaining noodles, the rest of the white wine veloute; and finally the rest of the grated cheese.
• Bake, uncovered, until bubbly and set, about 40 minutes.
• Let stand at room temperature for 5-10 minutes before serving.