When seeking a hearty and flavorsome dish, few things compare to a luscious, homemade lasagna. Those seeking a delectable vegetarian alternative to traditional meat-based lasagnas should consider crafting a portobello mushroom lasagna. This creative and versatile dish is a gourmet's delight, offering an explosion of flavors and textures in every bite. Portobello mushrooms serve as the centerpiece of this culinary wonder, providing a meaty texture and a deep, umami-rich flavor. Layered with creamy ricotta, tangy marinara sauce, melty cheese, and a medley of flavorful vegetables, this vegetarian lasagna guarantees a symphony of flavors that will leave taste buds dancing. Be prepared to embark on a culinary journey that's sure to impress even the most discerning palates.
Let's cook with our recipes!
ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Categories Milk/Cream Mushroom Pasta Pork Bake Parmesan Fall Swiss Cheese Prosciutto Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
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.
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
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA
I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.
Provided by CookingONTheSide
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
PORTABELLO MUSHROOM LASAGNA
This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Bring a large pot of water to a boil with 1 tbls. salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- To make the white sauce, bring the milk to a simmer in a large saucepan. Set aside.
- Melt 8 tbls.(1 stick) 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 tbls. salt, pepper, nutmeg, and cook over medium low heat, stirring first with the wooden spoon and then with a whisk, for about 3-5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems(save for another use or for making stock). Slice the caps 1/4" thick. Heat 2 tbls. of oil and 2 tbls. of butter in a large 12" saute pan. When the butter melts, add half the mushrooms, and sprinkle with salt. 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, spread some of the sauce in the bottom of an 8x12" baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan cheese.
- Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for about 15 minutes. Serve hot. Enjoy!
- Note: To make ahead, assemble the lasagna and keep it refrigerated until ready to serve. Bake for an additional 10 minutes, until browned and bubbly.
Nutrition Facts : Calories 654.8, Fat 34.4, SaturatedFat 20.8, Cholesterol 92, Sodium 333.1, Carbohydrate 64.7, Fiber 4, Sugar 11.9, Protein 23.3
PORTOBELLO MUSHROOM LASAGNA
Meaty portobello mushrooms and a creamy sauce layered between tender noodles.
Provided by Ina Garten
Categories cheese,dinner,Main,mushrooms,pasta,vegetables
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375ºF.
- 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.
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
BUTTERNUT & PORTOBELLO LASAGNA
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
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
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.
Tips:
- Use a food processor to make quick work of chopping the vegetables. This will save you time and effort, especially if you're making a large batch of lasagna.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly and becoming soggy.
- Be sure to drain the mushrooms well before adding them to the lasagna. This will help to prevent the lasagna from becoming watery.
- Use a variety of cheeses in your lasagna. This will add flavor and complexity to the dish.
- Don't overcook the lasagna. The mushrooms should be tender but still have a little bit of bite to them.
Conclusion:
Portobello mushroom lasagna is a delicious and hearty vegetarian dish that is perfect for a special occasion. It's also a great way to use up leftover mushrooms. With its rich and flavorful sauce, tender mushrooms, and gooey cheese, this lasagna is sure to be a hit with everyone at your table. So next time you're looking for a vegetarian lasagna recipe, give this one a try. You won't be disappointed!
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