Pea And Mushroom Lasagna Ribbons Recipes

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BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS

Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.

Provided by Joe Sevier

Categories     Spring     Lasagna     Pasta     Pea     Lemon     Lemon Juice     Parmesan     Butter     Pepper     Quick & Easy     Sugar Snap Pea     Lunch     Dinner     Peanut Free     Soy Free     Tree Nut Free     Vegetarian     Kid-Friendly

Yield 4 Servings

Number Of Ingredients 9



Broken Lasagna With Parmesan and All the Peas image

Steps:

  • Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
  • Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
  • Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.

Kosher salt
12 oz. lasagna noodles (not no-boil)
8 oz. snow peas, trimmed (about 3 cups)
1 cup shelled fresh peas (from about 1 lb. pods)or frozen peas, thawed
Zest and juice of 1 lemon
4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving
6 Tbsp. unsalted butter, cut into 6 pieces
1½ tsp. freshly ground black pepper, plus cracked for serving
4 oz. sugar snap peas (about 1⅓ cups), strings removed, thinly sliced on a diagonal

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



Creamy mushroom lasagne image

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

1 tbsp olive oil
400g dried lasagne sheets
200g grated mozzarella or vegan alternative
25g dried porcini mushrooms
800g chestnut mushrooms
2 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
400g mixed mushrooms (we used oyster and shiitake), sliced
4 large garlic cloves, crushed
½ small bunch of thyme, leaves picked
250ml red wine
250ml passata
2 tbsp ketchup
2 tbsp paprika
50g butter or vegan alternative
1 bay leaf
50g plain flour
600ml whole milk or oat milk
3 tbsp crème fraîche or vegan alternative
grating of nutmeg

PEAS WITH MUSHROOMS

Very easy. Great with steak or fish.

Provided by MOLSON7

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 9



Peas with Mushrooms image

Steps:

  • Cook peas according to package directions. Set aside.
  • Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g

1 small onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 (10 ounce) package frozen green peas, thawed
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried thyme
1 pinch black pepper

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