Best 9 Portabello Lasagna With Basil Cream Sauce Recipes

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Portabello Lasagna with Basil Cream Sauce is a delicious and hearty vegetarian dish that is perfect for any occasion. The tender portobello mushrooms are stuffed with a flavorful combination of ricotta cheese, spinach, and Parmesan cheese, then baked until golden brown. The creamy basil sauce adds a delightful layer of flavor to the dish, and the lasagna is finished with a sprinkle of fresh parsley. This recipe is sure to impress your family and friends, and it is easy to make ahead of time, making it a great option for busy weeknights.

Here are our top 9 tried and tested recipes!

PORTOBELLO LASAGNA WITH BASIL CREAM



Portobello Lasagna With Basil Cream image

Make and share this Portobello Lasagna With Basil Cream recipe from Food.com.

Provided by Chef Buggsy Mate

Categories     One Dish Meal

Time 1h15m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 13

5 tablespoons butter
3 tablespoons flour
2 1/2 cups milk, heated
4 garlic cloves, 3 minced and 1 mashed
3/4 teaspoon salt
1/2 lb lasagna noodle
1 large onion, chopped
1 1/2 lbs portabella mushrooms, stemmed and sliced
1 1/2 cups basil leaves
1 cup heavy cream
1 1/2 cups grated mozzarella cheese
1 1/4 cups grated parmesan cheese
pepper

Steps:

  • In a medium saucepan, melt 3 Tbs. butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. Bring the garlic sauce to a boil and cook, whisking, until thickened, 3-5 minutes. Set aside.
  • In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
  • Position a rack in the center of the oven and preheat to 375 degrees.
  • In a large skillet, melt the remaining 2 Tbs, butter over low heat. Add the onions and chopped garlic and cook until softened, about 5 minutes.
  • Stir in the mushrooms, increase heat to medium-high and cook, stirring often, until dry, 5-7 minutes.
  • Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream.
  • Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
  • Grease a 2 quart rectangular baking dish, and spread 3/4 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3, lengthwise, in the baking dish, trimming the ends with scissors to fit the pan.
  • Top with half of the mushroom mixture, half the mozarella cheese and a layer of noodles and repeat.
  • Combine the remaining garlic sauce and basil cream; spoon on top. Sprinkle with the remaining 3/4 cup parmesan.
  • Bake until golden, 40-45 minutes. Let stand 15 minutes.

PORTOBELLO LASAGNA WITH BASIL CREAM



Portobello Lasagna With Basil Cream image

Make and share this Portobello Lasagna With Basil Cream recipe from Food.com.

Provided by Chef GreanEyes

Categories     Vegetable

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

5 tablespoons butter
1/4 cup flour
3 cups milk, heated
4 garlic cloves, 1 smashed, 3 finely chopped
salt and pepper
1/2 lb lasagna noodle
2 large onions, chopped
18 ounces sliced portabella mushrooms
1 bunch basil, stems discarded
1 cup heavy cream
1 1/4 cups grated parmesan cheese

Steps:

  • In a medium saucepan, melt 3T butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic and 3/4t salt. Bring to a boil and cook, whisking, until thickened, 5 minutes.
  • In large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
  • Preheat the oven to 375 degrees. In a skillet, melt the remaining butter over low heat. Add the onions and chopped garlic and cook for 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes.
  • Using a food processor, puree the basil with the cream. Set aside 1/2c basil cream. Stir the remaining basil cream and 1/2c cheese into the mushroom mixture; season with salt and pepper.
  • Grease a 9 x13inch baking dish; spread 1c garlic sauce on the bottom. Drain the lasagna noodles, then layer 3 in the dish. Top with half of the mushroom mixture, a layer of noodles, the remaining mushroom mixture and noodles. Spoon the remaining garlic sauce and basil cream on top. Sprinkle with the remaining 3/4c cheese. Bake until golden, 40-45 minutes.

Nutrition Facts : Calories 595.6, Fat 35.5, SaturatedFat 21.8, Cholesterol 115.2, Sodium 470.5, Carbohydrate 50, Fiber 3.4, Sugar 4.6, Protein 21.1

PORTOBELLO MUSHROOM LASAGNA



Portobello Mushroom Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

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.

PORTOBELLO-BASIL OPEN-FACE "LASAGNA" WITH POLENTA (VEGETARIAN) RECIPE - (5/5)



Portobello-Basil Open-Face

Provided by RecipeWrangler

Number Of Ingredients 16

Seasonings for sauce, if you are not using jarred sauce:
Note: I happened to have Trader Joe's brand everything on hand, but you can use whatever brand you would like.
1 container Trader Joe's Organic Polenta (tube/roll)
1 can Trader Joe's Organic Tomato Sauce or 2 cups of Jarred Marinara
1 1/4 cups Trader Joe's Shredded Mozzarella Cheese, Low Moisture, Part Skim
1 1/4 cups Trader Joe's Quattro Formaggio, Shredded 4 Cheese Blend
2 packages Giorgio Fresh Sliced Portobello Mushrooms
12-24 Fresh Basil Leaves, depending on their size
Onion Powder
Garlic Powder
Parsley
Oregano
Basil
Salt
Pepper
Sugar

Steps:

  • Preheat oven to 350°, use disposable aluminum 1/2 tray or 9x13 casserole 1. Trim gills from portobello slices. Sauté portobellos in a small amount of olive oil. When cooked, remove from pan and set aside. 2. Add tomato sauce to pan. If not using jarred sauce, sprinkle-in seasonings to taste. Cook until hot and seasonings meld. Then, remove from heat. 3. Slice polenta into 12 slices. 4. Layer ingredients in pan as follows: a - Small amount of sauce to coat pan. b - Polenta: 4 across, 3 down. c - Top each polenta circle with small amount of sauce. d - Top with 1/3 of the shredded cheese. e - Layer basil leaves over top, 1-2 leaves per piece of polenta. f - Top with portobello slices, 1-2 slices per piece of polenta. g - Cover with rest of sauce. h - Top with rest of cheese. 5. Bake in oven at 350° until heated through, cheese is melted and all is bubbling. NOTE: Any links included here have been added by Key Ingredient and are not references of my own.

SPINACH-BASIL LASAGNA



Spinach-Basil Lasagna image

In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 9 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
2 cups reduced-fat ricotta cheese
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
9 no-cook lasagna noodles
3 cups fresh baby spinach
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

BUTTERNUT & PORTOBELLO LASAGNA



Butternut & Portobello Lasagna image

Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. -Edward and Danielle Walker, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 24

1 package (10 ounces) frozen cubed butternut squash, thawed
2 teaspoons olive oil
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
MUSHROOMS:
4 large portobello mushrooms, coarsely chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
SAUCE:
2 cans (28 ounces each) whole tomatoes, undrained
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 cup fresh basil leaves, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
LASAGNA:
9 no-cook lasagna noodles
4 ounces fresh baby spinach (about 5 cups)
3 cups part-skim ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

LAZY LASAGNE WITH TOMATO-BASIL SAUCE



Lazy Lasagne with Tomato-Basil Sauce image

Categories     Cheese     Dairy     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Ricotta     Basil     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 (main course) or 4 (appetizer) servings

Number Of Ingredients 11

1 garlic clove, minced
1 tablespoon unsalted butter
1 3/4 cups canned crushed tomatoes with purée (14 oz)
4 tablespoons finely chopped fresh basil
1 tablespoon fresh orange juice, or to taste
3/4 cup whole-milk ricotta
1/4 cup freshly grated parmesan
2 teaspoons finely chopped fresh oregano
12 won ton skins
Garnish:
fresh basil

Steps:

  • Preheat oven to 400°F.
  • Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
  • While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
  • Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
  • Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA



Roasted Portobello and Prosciutto Lasagna image

Categories     Milk/Cream     Mushroom     Pasta     Pork     Bake     Parmesan     Fall     Swiss Cheese     Prosciutto     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Filling
3 tablespoons plus 2 teaspoons olive oil
2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 ounces)
2/3 cup chopped shallots (about 2 large)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Sauce
4 cups whole milk
1 14-ounce can low-salt chicken broth
1 bay leaf
1/2 cup (1 stick) butter
2/3 cup all purpose flour
2 cups (about 8 ounces) shredded Gruyère cheese
1/3 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
Lasagna
1 pound lasagna noodles
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into 1/2-inch pieces

Steps:

  • For filling:
  • Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
  • Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
  • For sauce:
  • Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
  • Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
  • For lasagna:
  • Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
  • Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL



Oven-Ready Lasagna with Meat Sauce and Bechamel image

Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 45m

Yield 6

Number Of Ingredients 9

1 (9 ounce) box Barilla® Oven Ready Lasagne
1 quart milk
6 tablespoons butter
5 tablespoons all-purpose flour
Salt and black pepper to taste
¼ teaspoon ground nutmeg
1 cup grated Parmesan cheese
1 (24 ounce) jar Barilla® Meat Sauce
½ cup fresh basil leaves, julienned

Steps:

  • Pre heat the oven to 375 degrees F.
  • For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
  • Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
  • Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.

Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g

Tips:

  • To ensure even cooking, slice the portobello mushrooms evenly.
  • To enhance the flavors, roast the portobello mushrooms before assembling the lasagna.
  • Use a variety of cheeses to create a rich and complex flavor profile.
  • Make sure the basil cream sauce is smooth and creamy before adding it to the lasagna.
  • To prevent the lasagna from drying out, cover it with foil during baking.

Conclusion:

This portobello lasagna with basil cream sauce is a delicious and satisfying vegetarian dish. It's perfect for a special occasion or a weeknight meal. With its layers of roasted portobello mushrooms, creamy basil sauce, and melted cheese, this lasagna is sure to please everyone at the table.

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