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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Wild Mushroom And Spinach Lasagna

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (9)

Before I get into this post, a video at www.YouTube.com/LindaHamel is going to be posted on my  YouTube channel, for this recipe. There’s a couple of things I want to mention.
1). I take you through a shortened version of this recipe. No one wants to watch an entire video from start to finish on making a Lasagna. The video would run over an hour and a half long and with everyone having busy lives, I thought, that would be just a bad idea. to keep the video short and sweet, I decided to prepare all the components for the lasagna in advance. In the video, I generally go through the steps on how I made each one. The video really concentrates on the assembly and the cooking process.
2). Something else I decided not to mention is adding fresh and dried Thyme to my sautèed mushrooms.  I felt it’s an ingredient that’s a personal preference. Thyme has a slight lemony flavor that I think pairs really well with mushrooms. In my ingredient list below, I include both dried and fresh Thyme but made them optional.
3). It’s important that if you want to make this recipe the ingredients and directions are at the bottom of this post.

After coming out of the oven, lasagna needs to rest for at least 20 minutes before cutting. The reason for that is that lasagna needs time to set up.

The top picture is after it’s been done cooking and rested for 20 minutes. The picture below is after the entire casserole dish had been refrigerated overnight and then a piece was cut.  You can see a big difference in the presentation. Truth be told, I think lasagna is always better the second day.

Wid Mushroom And Spinach Lasagna (1)

My Wild Mushroom And Spinach Lasagna is loaded with flavor. I promise, you won’t miss the meat! Mushrooms are such a great substitute for meat. Their meaty texture and earthy flavor paired with spinach, fresh mozzarella, and creamy Béchamel sauce takes comfort food to a whole other level.

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Once the spinach has thawed completely, squeeze all the excess water from the spinach. You want the spinach to be as dry as possible.

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Wild Mushroom And Spinach Lasagna (10)

Wild Mushroom And Spinach Lasagna (9)

Ingredients:
2 boxes of dried oven ready lasagna noodles ( you may only need a little over 1 box)
2 sticks of unsalted butter, 1 stick for Bechamel sauce, 3 tablespoons for mushrooms, the remainder for greasing baking dish
2 tablespoons of olive oil
2 tablespoons of freshly minced Thyme leaves (optional)
1 tablespoons of dried Thyme (optional)
4 cups whole milk
2 -10 ounce packages of thawed, drained spinach, squeeze out excess water
3/4 of 32 ounce container of Ricotta cheese
1/2 teaspoon Kosher salt (for Ricotta mixture)
1/2 teaspoon freshly cracked black pepper (for Ricotta mixture)
3 large eggs
1 large package of fresh Mozzarella, slice into 14 rounds
1/2 cup all-purpose flour
1 teaspoon for freshly ground nutmeg (store- bought ground is fine)
1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper (for Bechamel sauce)
1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper (for sautéed mushrooms)
2 pounds of sliced sautéed wild mushrooms
4 large cloves garlic minced
1 cup of grated Parmesan
8 ounces (1 cup) store-bought shredded Mozzarella
1/4 cup of fresh and finely chopped Italian flat leaf parsley for Ricotta mixture,
2 tablespoons dried parsley for top

Directions For Spinach:
Thaw both boxes of frozen spinach the day before. Once thawed, drain and squeeze dry any excess water. You want the spinach to be as free of any water as possible. Transfer to bowl and set aside.

Directions For Cheeses:
Place store bought shredded Mozzarella cheese in a bowl and set aside. Chop up the Parmesan cheese into small chunks and place them into a food processor. Pulse a few times until you have the consistency of ground cheese. For the fresh Mozzarella, slice the Mozzarella into 1/4 inch thick slices. Place all prepped cheeses in the frig until needed.

Directions For Ricotta:
In a large bowl add Ricotta, 3 beaten large eggs, 1/2 teaspoon each of Kosher salt, and pepper, and finely chopped fresh flat leave Italian parsley. Mix together until well combined and set aside.

Directions For The Bechamel Sauce:
Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons of butter (1 stick) in a large saucepan. Add the flour and cook for 1 minute over low heat, whisking constantly until flour has cooked out and becomes blonde in color. Pour the hot milk into the butter-flour mixture all at once. Add 1 teaspoon each of Kosher salt, pepper, and 1 teaspoon of freshly ground nutmeg, and cook over med-low heat, whisking for 3-5 minutes, until thick. To double check on the thickness of the Bechamel sauce, dip a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separate and doesn’t run together, sauce is ready. Immediately transfer to a large bowl. Place plastic wrap directly over the sauce, preventing a skin from forming, and set aside.

Directions For Sautéed Mushrooms: click the link below for recipe

Sauteed Wild Mushrooms

YouTube Video for this recipe is at www.YouTube.com/LindaHamel

Assembling The Lasagna:
Spread some of the sauce in the bottom of the buttered 8 x 12 x 4 inch baking dish. Arrange a layer of oven-ready noodles on top, then ladle more Bechamel sauce. Sprinkle both grated Parmesan and shredded  Mozzarells cheeses. Next, add the half the spinach and mushrooms. To that, add the fresh Mozzarella slices.  Repeat this process once more. Next, add all of the Ricotta mixture and top with another layer of the noodles. Lightly press, with your hands, on the top to make sure all the ingredients are nice and level in the dish. Over that last layer of noodles top with the rest of the Bechamel sauce and a final sprinkle of both grated Parmesan and shredded Mozzarella cheeses. Add a sprinkle of dried parsley over the top for color.

Bake uncovered at 375 degrees F. for 45 minutes until the top is browned and the sauce is bubbly and hot. Once out of the oven, let rest at room temperature for at least 20 minutes. Serve hot.

Directions For Reheating Refrigerated Lasagna:Preheat oven to 425 degrees F. Pour between 2 tablespoons or 1/4 cup of water over the lasagna (depending on its size). Spray the dull side of the foil with non-stick cooking spray. Place the sprayed side down over the lasagna and seal tight around the edges of the baking dish.  Bake for 25 minutes, or until lasagna is hot and bubbly.

Directions For Freezing Fully Cooked Lasagna:
Make sure the lasagna has cooled completely, at least an hour and a half. Wrap the entire baking dish in freezer safe plastic wrap. This ensures there are no gaps in the wrap where air can get in and cause freezer burn. Then place foil over the top. Can keep up to three months.

Directions For Cooking Frozen Lasagna:
Transfer the frozen lasagna to refrigerator 24 hours in advance. Before going into the oven, remove the foil and plastic wrap from the baking dish and replace it with new foil that’s been sprayed with some non-stick cooking spray, on the dull side of the foil.  Add  2 tablespoons or 1/4 cup (depending on the size of the lasagna) of water over the top of the lasagna. Place the sprayed side down over the top, seal the edges tight. This will prevent any cheese from sticking to foil. Place the dish on a rimmed baking sheet and bake at 425 degrees F. for 25-30 minutes or until hot and bubbly.

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Cheese Ravioli Lasagna With A Tomato Basil Meat Sauce

Let's Dish

Cheese Ravioli Lasagna

Cheese Ravioli Lasagna (2)Check out this classic dish with a slightly new twist.

Tomato Basil Meat Sauce

Is it crazy to imagine taking a classic dish like lasagna shaking it up a bit. What about taking some help from your local grocery store.  A great start is buy purchasing a really good jarred sauce and making it taste as if you made it from scratch.  Using a pot that requires no oil, a very lean ground sirloin, for a deep savory flavor, a little unsalted beef broth, and fresh basil leaves. This sauce will taste likes its been simmering on the stove all day.

The other ingredient I’m going to be using for this dish is a good quality store-bought cheese ravioli. They’re found in the freezer section of the grocery store. My favorite are the mini cheese raviolis. Those are the ones I’m using for this recipe.

What’s great about this recipe is you can prepare everything in advance.  All you need to do is to prepare the sauce and cheese ravioli.  Layer all the ingredients in the baking dish. Spray off the dull side of the foil with non-stick cooking spray before tightly wrapping the baking dish. That will prevent the cheese from sticking to the foil in the baking process. Once the dish is at room temperature, place the whole covered dish in the refrigerator until you’re ready to bake and serve. I recommend baking it off no later than one to two days. The baking time will vary ( may take 45-50 minutes or until golden and bubbly) if it’s been previously refrigerated.

If you’ve been reading my blog, you know that I’m utilizing each one of my fresh herbs, from my garden, and incorporating them into different dishes. I’m highlighting sweet basil in my Cheese Ravioli Lasagna With A Tomato Basil Meat sauce.

Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: 1- 8 x 11 baking dish

Ingredients:
Note: this square copper pot requires no oil
1 tablespoon of olive oil (depending on the type of sauce pot)
1 pound lean ground sirloin
2-24 ounce jars- tomato basil Marinara variety
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper
1/2 cup of unsalted beef broth
2- 1 pound 6 ounce packages of frozen mini cheese ravioli
1 cups of fresh basil leaves
1/2cup of finely chopped flat leaf Italian parsley
2 packages of shredded mozzarella cheese
1 cup of freshly grated Parmigiano-Reggiano (grated Parmesan is fine)

Directions:
If you have a pot (like the one in the above pictures) that doesn’t require the use of any oil, add in the ground sirloin. Turn the stove to med-high heat. Add Kosher salt and black pepper. Using a wooden spoon, break up the ground meat and cook until completely brown, about 10 minutes.

Next, add in the beef broth and cook for another 5 minutes. Reduce the heat to low and add in the two jars of tomato basil sauce. Simmer for another 15 minutes. Turn the heat off and add in 1 cup of fresh basil leaves and stir through.

While the sauce is simmering have a large pot of boiling salted water ready. Add 1 tablespoon of olive oil to prevent the ravioli from sticking. Let cook just under the required time on the package, about 5 minutes. They will continue their cooking during the baking process. Rinse under cool water to stop the cooking process, then drain well.

Start by layering with the tomato basil sauce on the bottom of the baking dish. Next, place the mini ravioli in the dish covering all of the sauce. Then add the 1 package of shredded Mozzarella cheese and 1/2 cup of the grated Parmigiano- Reggiano covering all the ravioli. Sprinkle the top of the ravioli with 1/2 of the finely chopped flat leaf Italian parsley. Again with another layer of the tomato basil sauce. Repeating this process one more time. You want to have it so that the shredded Mozzarella and grated Parmigiano-Reggiano end up on top. Finally sprinkle the rest of the finely chopped flat leaf Italian parsley over the cheese. The 8 x 11 baking dish will finish with two full layers of the ravioli.

Preheat oven to 350 degrees F. Spray the underside or dull side of the foil with non- stick cooking spray and cover the dish tightly. This will prevent the cheese from sticking to the foil. Place the baking dish on top of a sheet pan. Bake covered for 30 minutes. Remove the foil and bake uncovered for another 10 or until the top is golden brown.

Let the baking dish rest for at least 15 minutes to set, before cutting.  Serve with fresh basil leaves.

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Homemade Lasagna

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Do I dare to say that we all love Homemade Lasagna? I’m going to say YES. This recipe is going to utilize using leftover meat-filled tomato sauce.

I don’t know about you, but whenever I make a pot of meat-filled tomato sauce, Sunday Gravy as my nana used to call it, I always make too much. I’ve either put the sauce in the frig, thinking to myself, I’m going to make something with this sauce tomorrow and just never get around to it.

So often, life can get really busy and time can get away from us. Not anymore! Making two meals from the same meat-filled tomato sauce does take some planning but, having the sauce ready makes pulling together a Homemade Lasagna much easier. I don’t even have to think about how I’m going to use my leftover meat sauce anymore. I’m just going to make my Homemade Lasagna.

How To Freeze Uncooked Lasagna:
Once you make the lasagna, you can freeze single-serving portions in a freezer-safe storage container or freeze the entire pan. If you decide to freeze your lasagna, cover the entire lasagna, the baking dish included (most ceramic dishes are freezer and baking safe), tightly with several layers plastic wrap making sure there are no gaps where air could get in and cause freezer burn. This way it will keep as fresh as possible until your ready to bake.

Note: It’s important that you don’t plan on freezing lasagna made with ingredients, including the meat, that’s been previously frozen. Food that’s frozen more than once also suffers when it comes to flavor and texture

When making lasagna, because there are so many components to the dish it can seem daunting. Just by eliminating, having to make, one of the ingredients makes this dish so much easier. The link for Meat-Filled Tomato Sauce is at the bottom of this post.

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I’m using Grana Padano cheese for this recipe. It’s very similar to Parmigiano-Reggiano in flavor and texture but not quite as expensive. The cheeses come from two different regions of Italy which, without getting down into the weeds, basically means there’s a difference in the grass the cows eat. There’s a great piece called Grana Padano vs. Parmigiano-Reggiano at www.talkoftomatoes.com. helped me understand how and when I could substitute one cheese for the other.

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This style of lasagna sheets is my favorite. I like the flat thin pasta style for my lasagna. They’re much lighter in texture than the traditional lasagna sheets and they’re oven-ready. This is awesome, I’ve eliminated two steps while making this dish.

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Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Yields: 12 servings
Equipment: 12-inch sauté pan, 9 x 13 x 3 baking dish, 6-quart Dutch oven, 6-quart saucepot, 2 large mixing bowls, ladle, rubber spatula

Ingredients:
2 boxes of Barilla oven-ready lasagna sheets, (safe to not to run out of sheets)
10 cups of meat-filled tomato sauce (for my recipe, meat-filled tomato sauce, click the link below, baked Cavatappi)
12 tablespoons (1 1/2 sticks) unsalted butter, (2 tablespoons for the mushrooms, 4 tablespoons for the *roux, 2 tablespoons to *dot the top of the lasagna, and 2 tablespoons to grease the baking dish)
1 tablespoon olive oil
3 large Portobello mushrooms, sliced
1 tablespoon dried thyme
1 tablespoon Kosher salt plus 1 teaspoon
1 1/2 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg, freshly grated
2-quarts whole milk, heated
1 1/4 cups of Kraft shredded Mozzarella, reserve 1/4 cup for Bechamel sauce
1/2 cup of freshly grated Grana Padano, reserve 1/4 for the top
1-15 ounce container whole milk Ricotta
1 large egg, beaten
4 tablespoon flat-leaf Italian parsley, finely chopped, reserve 2 tablespoons for the top
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Part 1
. Leftover Meat-Filled Tomato Sauce.
Click the link below, for my Baked Cavatappi recipe.

Part 2. Sautéed Portobello Mushrooms.
In a large sautépan on medium-high heat melt unsalted butter with olive oil. To the pan add the sliced Portobello mushrooms and dried thyme, stir and cook for 10 to 12 minutes until brown. Once the mushrooms have browned and released all their liquid add 1 teaspoon of Kosher salt and 1/2 teaspoon of fresh ground black pepper, stir to combine. Transfer the sautéed mushrooms to a bowl. Set aside. It’s time to move on to the next step.

Part 3. Bechamel Sauce.
To make the Bechamel sauce, start with a large saucepot on medium heat, heat the milk to just under the boiling point. In a Dutch oven (or heavy bottom pot) melt unsalted butter. Add all-purpose flour whisking together until the flour and butter become smooth, blonde in color, and paste-like (this is what’s known as a *roux), 2 minutes. Add freshly grated nutmeg then slowly add the heated milk, continuously whisking. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper. Switch to a wooden spoon continuing to stir as the sauce thickens, coating the back of a spoon. Bring to a boil, then lower the heat, cook, stirring for 2 to 3 minutes more. Off the heat add the shredded Mozzarella, grated Grana Padano cheese, and 2 tablespoons of freshly chopped flat-leaf Italian parsley, stir to combine and set aside.

Part 4. Ricotta Mixture.
In a large mixing bowl, add whole milk ricotta cheese, 1 beaten large egg, 1 tablespoon of fresh finely chopped Italian parsley, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of black pepper. Mix together until combined. Set aside.

Butter the bottom and sides of a 9 x 13 x 3 baking dish.
Preheat oven to 375-degrees F.

Part 5. Assemble the Lasagna.
Start with 2 ladles of meat-filled tomato sauce in the bottom of the baking sheet. Spread the sauce around evenly to cover the entire bottom of the baking dish. Place the lasagna sheets down over the sauce for the next layer. If the sheets don’t fit perfectly, it’s ok if you need to slightly overlap them so they fit the size of the baking dish. Refer to the pictures above. Next, ladle the Bechamel cheese sauce, Using a rubber spatula, evenly spread the cheese sauce over the lasagna sheets. Add the slice sautéed Portobello mushrooms on top, placing them so they’re evenly set throughout the layer. Lay another layer of lasagna sheets, then ladle the ricotta mixture on top. Use a rubber spatula to gently spread the ricotta mixture over the lasagna sheets. To the ricotta layer, evenly add 1/2 a cup of the Mozzarella cheese. Lay on the final layer of lasagna sheets. Ladle the remaining meat-filled tomato sauce spreading it evenly all over the top. Sprinkle remaining shredded Mozzarella and remaining Grana Padano cheese over the top. Dice the remaining butter into tiny pieces and *dot the top the lasagna.

Tip: Spray the dull side of the aluminum foil with non-stick cooking spray. This will prevent the cheese from sticking to the foil.

Part 6. Baking Lasagna
Bake covered
for 45 to 50 minutes. Uncover and continue cooking until the cheese is melted, golden brown and bubbly, 5 to 7 minutes. Garnish the top with the remaining chopped parsley.

Let rest for at least 20 minutes before slicing. This way it will have set.

Directions For Baking Lasagna Once It’s Been Frozen:
Preheat
 oven to 375-degrees F.
When you’re ready to bake the lasagna start by defrosting it overnight in the refrigerator. If it’s still not completely thawed at that point, take it out of the frig, remove the plastic wrap. Allow the lasagna to sit out at room temperature for 30 minutes before baking. Bake for 40 to 45 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until heated through and bubbly around the edges.

*Roux: A roux is flour and fat (butter) cooked together and used to thicken sauces.
*Dot: To scatter butter in bits over food.

 

Baked Cavatappi

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