Portabello Lasagna (recipe provided by the sister-in-law and served alongside Christmas Turkey)
Ricotta Filling:
1 lb ricotta cheese
6 oz chopped spinach (1 box) squeezed
1 egg
1/4 cup chopped fresh basil (or 1 TBSP dried)
2 TBSP chopped fresh parsley (or 2 tsp dried)
1 tsp Italian spice
1 tsp kosher salt (or 1/2 tsp regular salt)
1/2 tsp ground white pepper
1 tsp dried tarragon
Combine all ingredients and whisk together. Set aside and keep chilled.
Portabello Filling:
2 TBSP butter
1/2 cup diced onion
2 TBSP minced garlic
1/4 cup white wine
1 TBSP lemon juice
parsley, basil, tarragon, Italian spice, salt, pepper (all to taste)
4 or 5 portabello mushrooms, sliced
Melt butter in large skillet. Add onions and garlic and sautee for 5 minutes, until onions are soft. Add white wine and lemon juice. Reduce over high heat for about 2 minutes. Add all spices and herbs and mix well. Add half the mushrooms and mix gently with spatula and allow to cook down several minutes. Add rest of mushrooms and mix until done. Chill if not using immediately.
Lasagna Assembly:
Prepare marinara sauce. Cook 1 lb of lasagna noodles according to package directions. Layer as follows in 14x9x2 dish:
4 oz. marinara
4 lasagna strips
4 oz. marinara
1/2 cup shredded mozzarella w/ 2 TBSP parmesan
4 strips lasagna
4 oz. marinara
mushroom mixture
1/2 cup shredded mozzarella w/ 2 TBSP parmesan
4 strips lasagna
ricotta mixture (spread evenly)
1/2 cup shredded mozzarella w/ 2 TBSP parmesan
4 strips lasagna
6 oz. marinara
1/2 cup shredded mozzarella w/ 2 TBSP parmesan
Bake in 350 degree oven for 25 minutes. Turn pan 180 degrees and bake for additional 25 minutes. Let rest 10 minutes before serving.
This was really good. The portabellos added an interesting flavor. It was a variation on vegetable lasagna we usually have. Although the recipe was involved it was fun to make with others.
Posted by: Jill at December 31, 2006 1:16 PM