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#1 Wed 25 Apr 07 1:37pm

Ann-marie26

Member
Occupation Accounts Assistant
From England
Member since Wed 25 Apr 07

Mushroom & Spinach Lasagna

Hi All,

I went to a restaurant the other day and had the most amazing Mushroom & Spinach Lasagna, for the first time!

I was hoping that someone has a receipe so I can try this at home.

Thanks,

Ann-marie  help

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#2 Wed 25 Apr 07 1:45pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Mushroom & Spinach Lasagna

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce Recipe courtesy Rachael Ray
Show:  30 Minute Meals
Episode:  Family & Company Friendly 



Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings


 
16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Serving suggestions:
Steamed asparagus (2 small or 1 large bundle asparagus)
Broiled tomatoes (4 vine-ripe tomatoes)

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.

Steamed Asparagus Tips:
2 small or 1 large bundle asparagus

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

Roasted Tomatoes:
4 vine-ripe tomatoes

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

Last edited by young mum (Wed 25 Apr 07 1:46pm)

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#3 Wed 25 Apr 07 1:48pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Mushroom & Spinach Lasagna

Spinach, Mushroom, and Four Cheese Lasagna Recipe
courtesy Emeril Lagasse, 2004


Show:  Emeril Live
Episode:  Cookin' Casseroles 




Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 8 servings




1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.

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#4 Thu 26 Apr 07 3:09am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Mushroom & Spinach Lasagna

Mushroom and Spinach Lasagna


Ingredients:

          2    med  pepper red
        1/2    med  onion
          2    med  garlic cloves 
        1/8    tsp  thyme, ground
        1/2    cup  vegetable broth
        1/8    tsp  hot pepper sauce
          1    med  onion
          1    tsp  balsamic vinegar
          3    med  tomato
          4    med  garlic clove
          6     oz  mushrooms
          1    cup  low fat ricotta cheese
          2     oz  swiss cheese low fat
        1/4    cup  basil, fresh
          1     lb  spinach fresh
          1    tbl  parsley fresh
          6     oz  lasagna noodles,
          4     oz  parmesan grated


Method:
Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic.

.Combine peppers, onion, garlic, tomato (peeled, seeded and diced), thyme and stock in a sauce pan; simmer for 15 minutes.

Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside.

Lasagna-

Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsley, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan.

Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.

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#5 Thu 26 Apr 07 5:42am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Mushroom & Spinach Lasagna

Mushroom Spinach Lasagna

Ingredients:
8 ounces lasagna noodles
1 1/4 cup ricotta cheese
2 eggs
1 cup chopped mushrooms
1 large onion -- chopped
10 ounces frozen chopped spinach -- thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese

Directions:

Heat oven to 350F. Grease rectangular baking dish, 11x7x1 1/2 inches.

Cook and drain noodles as directed on package. Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion. Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg. Spread 1/2 cup spaghetti sauce in baking dish. Top with 3 noodles, overlapping to fit.

Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce.

Cover loosely with aluminum foil and bake 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered about 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.

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#6 Thu 26 Apr 07 10:48am

Ann-marie26

Member
Occupation Accounts Assistant
From England
Member since Wed 25 Apr 07

Re: Mushroom & Spinach Lasagna

Thank you for all of your receipes I will be having a go at them at the weekend.

smile

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