ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
MUSHROOM LASAGNA
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
ASPARAGUS LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
CREAMY MUSHROOM LASAGNE
Let mushrooms take centre stage in this veggie lasagne. A mixture of porcini, chestnut, oyster and shiitake mushrooms makes this rich ragu earthy and deeply savoury
Provided by Good Food team
Categories Dinner
Time 2h20m
Number Of Ingredients 21
Steps:
- For the ragu, put the dried porcini mushrooms in a heatproof mug and cover with 125ml boiling water from the kettle. Set aside. Finely chop the chestnut mushrooms or blitz in a food processor to fine pieces.
- Heat the oil in a large saucepan or flameproof casserole over a high heat and fry the onions, carrots and chopped chestnut mushrooms with a pinch of salt for 15 mins until the water released by the mushrooms has evaporated, stirring now and then. The mushrooms should be a deep brown colour and the other veg should be soft and slightly coloured.
- Add the mixed mushrooms, garlic and most of the thyme, and cook for another 5 mins until the mushrooms have started to soften. Drain the rehydrated porcini, add the soaking liquid to the pan, then finely chop the porcini and add that too. Stir in the wine, passata, ketchup and paprika to combine. Simmer for 25 mins until the ragu has reduced and is thick enough to coat the back of a spoon. Season generously with sea salt flakes and a grinding of black pepper.
- Meanwhile, make the béchamel. Melt the butter in a saucepan over a medium heat, then add the bay and cook for a minute. Scatter in the flour and stir until you have a sticky paste. Add the milk in stages, whisking between each addition until you have a thick sauce. Reduce the heat to low and cook for 3-4 mins, stirring occasionally until the sauce is thick enough to coat a spoon. Remove the bay, then mix in the crème fraîche, a generous grating of nutmeg and seasoning.
- Heat the oven to 200C/180C fan/gas 6. Rub the olive oil over the base and sides of a large ceramic baking dish (ours was 35 x 20 x 6cm). Arrange a layer of lasagne sheets in the base (you may need to break them so they fit), then spoon over a layer of the mushroom ragu, drizzle with some of the béchamel, and scatter over a handful of the mozzarella. Repeat until you have used all the ragu and the final layer of lasagne sheets, then smooth over a thick layer of béchamel. Sprinkle over the remaining mozzarella and bake for 40-45 mins until the filling is bubbling and the top is golden. Leave to rest for 10 mins, then sprinkle with the remaining thyme leaves before serving.
Nutrition Facts : Calories 426 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
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
ROASTED ASPARAGUS AND MUSHROOM VEGETARIAN LASAGNA
This rich and creamy mouth-watering lasagna is extra cheesy and has layers of roasted asparagus and mushrooms smothered in a blend of 3 cheeses. Ideal for large families or entertaining friends. Split the recipe using 2 smaller casserole dishes, and freeze one to enjoy at a later date.
Provided by Bill Jol
Categories Lasagna
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss asparagus, mushrooms, and 2 tablespoons olive oil in a bowl to coat. Transfer to a baking sheet.
- Bake in the preheated oven until browned, about 10 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in milk, salt, black pepper, and cloves. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove sauce from heat and whisk in water.
- Combine remaining olive oil, onions, and garlic in a large skillet over medium heat. Cook and stir until tender, about 3 minutes. Add roasted asparagus and mushrooms.
- Coat a large, deep baking dish with cooking spray. Layer noodles, 1/4 of the sauce, 1/3 of the asparagus mixture, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Repeat layers twice more, followed by a top layer of noodles, 1/4 of the sauce, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Cover the baking pan with aluminum foil.
- Bake in the hot oven for 40 minutes. Uncover and bake until heated through, 10 to 15 minutes more.
- Set oven rack about 6 inches from the heat source and turn the oven's broiler to high. Broil the lasagna until brown and crisp on top, 2 to 3 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 53.2 g, Cholesterol 52.8 mg, Fat 22.6 g, Fiber 7.4 g, Protein 29.4 g, SaturatedFat 11.2 g, Sodium 597.5 mg, Sugar 11.6 g
More about "asparagus and roasted mushroom lasagna recipes"
BAREFOOT CONTESSA | ROASTED VEGETABLE …
From barefootcontessa.com
- Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
- Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.
OVEN-ROASTED ASPARAGUS & MUSHROOMS …
From landolakes.com
LASAGNA WITH ASPARAGUS AND MOREL …
From williams-sonoma.com
BEST VEGETARIAN LASAGNA RECIPE - LOVE AND …
From loveandlemons.com
ROASTED ASPARAGUS AND MUSHROOMS RECIPE
From foodandwine.com
AIR FRYER MEATBALLS RECIPE - HOW TO COOK AIR-FRIED MEATBALLS
From today.com
HONEY ROASTED VEGETABLES - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
20 SPRING SOUPS IN THREE STEPS OR LESS - YAHOO
From yahoo.com
30+ VEGAN DINNER RECIPES (SATISFYING + FLAVORFUL)
From simple-veganista.com
ROASTED ASPARAGUS MUSHROOM LASAGNA | CANADIAN LIVING
From canadianliving.com
RECIPE: INA GARTEN’S ROASTED VEGETABLE LASAGNA - KITCHN
From thekitchn.com
DON'T PANIC! EASTER IS NOT TOO LATE TO PLAN WITH THESE 11 EASY …
From msn.com
FREE-FORM LASAGNA OF ROASTED ASPARAGUS RECIPE - LOS ANGELES …
From latimes.com
20+ BLISSFUL EASTER DISHES THAT AREN'T JUST LAMB AND HAM - MSN
From msn.com
THE EASY RECIPE FOR LASAGNE WITH ASPARAGUS - FINE DINING LOVERS
From finedininglovers.com
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
35 EASTER RECIPES FOR AN ELEGANT CELEBRATION
From fromachefskitchen.com
RECIPE FROM "JOY OF COOKING": ROASTED MUSHROOM LASAGNE
From cbsnews.com
You'll also love