How To make Wild Mushroom Lasagna
4 tablespoons olive oil
3 cloves garlic
minced
2 medium onion :
thinly sliced
1 pound mushroom wild
1/4 cup Italian parsley :
chopped
1 tablespoon thyme -- chopped
1/4 cup Marsala wine
1/4 cup butter
1/4 cup flour
1/8 teaspoon nutmeg
1 cup milk
2 cups fontina cheese
12 lasagna noodles
1 cup mozzarella cheese
1 cup parmesan cheese
salt and pepper 1 cup beef broth
Preheat oven to 375F
In a large skillet, heat olive oil, on med. high heat. Add garlic and onions and saute 6 to 7 minutes. Add mushrooms, parsley and thyme, saute 5 minutes. Stir in wine. Simmer for 5 minutes and set aside.
In saucepan, make a roux with butter, flour and nutmet. Stir in broth and milk. Collk til sauce thickens. Stir in Fontina Cheese.
In bottom of 12" x 8" baking dish arrange 1/3 noodles. Spread with 1/4 mushroom mixture and 1/4 of the sauce. Repeat, finishing with sauce. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes.
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Creamy mushroom lasagna: how to take pasta to the next level!
This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!INGREDIENTS
400g mushrooms
350g sausage
parmigiano cheese
provola cheese
pepper
bechamel
garlic
olive oilMETHOD1. Cook in a pan the sausage with garlic and olive oil, then add the mushrooms.2. Spread the bechamel onto the bottom of a 9×13 baking dish, add the pasta sheets, mushroom and sausage, parmigiano and provola. 3.Repeat and top with bechamel, parmigiano cheese and provola cheese.4 Bake at 180°C/360°F for 25 minutes.
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Creamy Spinach Mushroom Lasagna - SO COZY!
This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!
Chicken and Wild mushroom lasagna
How to make vegetarian mushroom lasagne
Mushrooms have been integral to Italian cuisine for many years. In this episode our Head Chef Roberta d'Elia shows how to use these earthy fruits to create vegetarian lasagne.
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Spinach Lasagna with Mushroom Ragu
You won’t believe this is a meatless lasagna. This Spinach Lasagna with Mushroom Ragu is made using a variety of fresh and dried mushroom for that incredibly tasty umami ragu flavour. Vegetarians and meat lovers will love this. Cooking it slow for a long time is the secret, so don’t skip that step. This recipe is totally made from scratch but of course you can cut corners. Buy ready made pasta sheets and use a food processor. Most of the effort goes into the ragu, and by using a food processor, the mushroom ragu can be made in 15 minutes, plus cooking time. You can make the bechamel in 15 minutes or less. If you chose to make the spinach pasta from scratch, it’s totally worth it and will take you longer. So why not make extra and freeze the sheets ready for next time. Any left over pasta sheets can also be sliced into a fettucine. When baking, you may need a little longer depending on your oven. Crispy edges are delicious but don’t over cook it unless you want to eat it all straight away. Otherwise it can be over crispy once reheated. Once cooled and refrigerated, slice it up and make portions, reheat in oven from cold for about 30 minutes. The corners will be crispy and delicious. Enjoy my spinach lasagna with mushroom ragu.
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