Best 2 Portobello Prosciutto Lasagna Recipes
When cooking portobello prosciutto lasagna, it's best to start with the highest quality ingredients. Portobello mushrooms, prosciutto, and a variety of cheeses are the main components of this flavorful lasagna, so it's important to choose the best options available. Don't be afraid to experiment with different types of cheese, as each one will add a different flavor and texture to the dish. Additionally, using fresh herbs and spices can really elevate the flavors of the lasagna. They add a layer of depth and complexity that makes the dish more enjoyable.
Here are our top 2 tried and tested 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.
PORTOBELLO PROSCIUTTO LASAGNA
Number Of Ingredients 17
Steps:
- For Filling - Preheat oven to 400F
- 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 mushrooms
- Cut mushrooms into 1/3 inch thick slices
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat
- Add prosciutto; saute until browned, about 3 minutes
- Add shallots, rosemary & thyme
- Cook until shallots are tender, stirring frequently, about 5 minutes (Mushroom 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 suacepan 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 Gruyere, 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 of 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 and dot with butter. (Can be made to this point 1 day ahead. Cover and refrigerate)
- Preheat oven to 350F
- Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated)
- Let stand 20 - 30 minutes before serving
Tips:
- Choose the right portobello mushrooms. Look for large, firm mushrooms with a deep, dark brown cap. Avoid mushrooms that are cracked or bruised.
- Cook the mushrooms properly. Portobello mushrooms can be cooked in a variety of ways, but the most common method is to grill or roast them. When grilling, brush the mushrooms with olive oil and cook for 5-7 minutes per side, or until they are tender and slightly charred.
- Use high-quality ingredients. The better the ingredients, the better the lasagna will taste. Use fresh vegetables, quality cheese, and a flavorful sauce.
- Don't overcook the lasagna. The lasagna should be cooked until the cheese is melted and bubbly, but the noodles should not be mushy. Overcooked lasagna is dry and unappetizing.
- Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to set. Let the lasagna rest for at least 10 minutes before slicing and serving.
Conclusion:
Portobello mushroom lasagna is a delicious and elegant dish that is perfect for a special occasion. It is also a great way to use up leftover portobello mushrooms. With its rich, flavorful sauce, tender mushrooms, and gooey cheese, this lasagna is sure to be a hit with everyone who tries it.
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