Portabella Lasagna Bella Monica Recipes

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.

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil with 1 T 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 T (1 stick) of the butter in 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 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 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 T of oil and 2 T 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 8x12x2-inch baking dish.
• Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
• Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
• Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
• Allow to sit at room temperature for 15 minutes and serve hot.

Steps:

• Preheat oven to 400°F. Arrange tomatoes and fennel in 13x9x2-inch glass baking dish. Drizzle oil over; toss to blend. Bake until fennel is tender and begins to brown, about 45 minutes. Cool.
• Spray 2 nonstick baking sheets with vegetable oil spray. Arrange eggplant and mushroom slices on prepared sheets. Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms. Puree tomato mixture in processor. Transfer to strainer set over bowl. Press on solids to extract liquid; discard solids. Stir vinegar into liquid. Season vinaigrette with salt and pepper.
• Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute. Remove from heat.
• Preheat oven to 350°F. Spray four 1 1/4-cup custard dishes with vegetable oil spray. Line each dish with 2 eggplant slices in crisscross pattern. Sprinkle with salt and pepper. Top each with 1/4 of spinach. Top each with 1 mozzarella slice. Arrange pepper strips over, then basil and mushrooms. Top with remaining eggplant slices, cutting to fit. Sprinkle with salt and pepper. Cover each dish with foil. (Vinaigrette and lasagnas can be made 1 day ahead. Cover separately; chill.)
• Bake lasagnas until very tender, about 25 minutes. Remove foil. Using small knife, cut around vegetables to loosen. Invert onto plates. Spoon vinaigrette over.