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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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Greek Salad With Spanakopita

The Greek salad, also known as the Village salad, is made with no leafy greens or lettuce. Trust me when I say,  “You won’t miss the lettuce!” There are so many flavors, textures, and colors working together to make this salad a winner. It’s healthy, light,  and super satisfying.

While visiting Steve’s mom,  I’d asked her, “if you could go anywhere in the world for dinner, where would you like to go.” Her answer, “Greece!”

For the entree, I made Spanakopita. I bought a beautiful Ciabatta baguette.  I like to pile spoonfuls of the salad on top of slices of the baguette.  I could eat this “village salad” every day and never think twice!

For the dressing, a simple Greek vinaigrette. I made the vinaigrette and served it on the side. The reason for this is, the salad stays crisp and it allows all the ingredients to keep their integrity. If you have extra dressing, store the leftover a jar with a tight-fitting lid.

After the salads were plated, I used a tablespoon to drizzle the vinaigrette over them. The vinaigrette is super flavorful and ties the whole salad together.

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Yields: 12 Spanakopita (Dinner Size)
Equipment:  2 rimmed baking sheet pan
Inactive Prep Time: 24 hours
Prep Time: 30 minutes (for filling)
Prep Time: 30 minutes (for assembling the Spanakopita)
Cook Time: 30-35 minutes
Total Cook Time: 1 hour 35 minutes

Ingredients For SPANAKOPITA
1 pound of sweet Italian sausage, casing removed
2- 10-ounce boxes of frozen spinach (thawed and all excess water removed)
1 diced onion
3 cloves of minced garlic
1 teaspoon of grated fresh nutmeg
1 teaspoon of crushed red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper
3 large eggs beaten
3 tablespoons grated Parmesan cheese
4 ounces of goat cheese crumbled
7 ounces of feta cheese cubed
2 packages of Phyllo dough sheets (need 24 sheets)
1-1/2 sticks of unsalted melted butter
Seasoned Italian bread crumbs

Directions For SPANAKOPITA:
Preheat oven to 375-degrees F.
Thaw the frozen spinach getting as much of the water out as possible. Do this the night before. The picture above shows the spinach sitting in a strainer over a bowl, where the liquid slowly drips into the bowl. I leave the spinach out on the counter overnight because it’s frozen solid. The next day, remove the bowl discarding the liquid. Using my hands, wring out any remaining water from the spinach. If you were going to do this in the same day, I would defrost the spinach in the microwave, then let it cool enough where you could handle it, and squeeze the water out by hand. You could even place all the spinach in a clean kitchen towel and wring it out that way. The most important thing is to get as much of the water out of the spinach as possible. Place the dried thawed spinach in a large mixing bowl.

In a large dry sauté pan on medium-high heat, add sweet Italian sausage. Start breaking the sausage up with the back of a wooden spoon. Once the sausage is browned, about 10-15 minutes, add the diced onion, minced garlic, crushed red pepper flakes, freshly grated nutmeg, Kosher salt, and black pepper. Continue cooking until the onions have softened, another 5-7 minute. Using a slotted spoon, leaving as much of the grease in the pan, transfer the sausage mixture into the bowl with the spinach. Let the sausage mixture cool completely before adding in the cheese and beaten eggs.

In another bowl, I beat the eggs, Kosher salt, and black pepper together. Add the beaten eggs to the sausage and spinach mixture. Next the cheese. I’m using a good Feta and Goat cheese for this recipe. Add the Goat cheese, grated Parmesan, and Feta cheese to the sausage and spinach mixture. Gently stir together, not to break up the cheese too much. So now the filling is done, on to the Phyllo dough.

Remove the dough from the refrigerator. Lay the sheets out on a flat surface covered with a damp towel. Have the melted butter and breadcrumbs on stand-by.

Unfold 1 sheet of the phyllo dough. Brush the one sheet of phyllo dough with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet. Brush with melted butter and sprinkle with breadcrumbs until 4 sheets are completed

Cut the sheets of phyllo in half lengthwise. Place 1/3 of the filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally then straight until you reach the end of the sheet. The filling should be totally enclosed as seen in the pictures above. Continue assembling until all the filling has been used.

Place them on a sheet pan, seam side down. Brush with melted butter, sprinkle with breadcrumbs, Kosher salt, and black pepper. Bake for 30-35 minutes, until phyllo is golden and crisp. Serve hot.

Prep Time: 15 minutes
Yields: 8 servings
Equipment: Large salad bowl, sharp chef’s knife, and cutting board

Ingredients For GREEK SALAD:
4 pints of grape tomatoes, 3 red, 1 yellow halved
1/2 large red onion sliced thinly in half moons
1/4 cup of whole pitted Kalamata olives then diced
2 hothouse seeded cucumbers ( English cucumbers) cut into half moons then cut half-moons in half
12 ounces of good feta cut into cubes

Ingredients For Greek Vinaigrette:
1- 8-ounce jelly jar with a tight-fitting lid
1/4 cup fresh lemon juice
1 tablespoon of red wine vinegar
1 tablespoon of honey
1 clove of grated garlic
1 tablespoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 cup of extra virgin olive oil ( E.V.O.O.)

Directions For Greek Salad:
In a large mixing bowl add all the ingredients from the list above. Add the cubed Feta cheese last. Toss gently.

Directions For Greek Vinaigrette:
Add all the ingredients into a jar with a tight-fitting lid.  Shake well before serving.

A good tip for the vinaigrette is (do not store dressing in the refrigerator), to keep the leftover dressing stored in a jar with a tight-fitting lid. The vinaigrette will remain good for 2-3 days. Just remember to shake it well before adding it to the salad.

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Sauteed Spinach With Garlic

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If you love spinach as much as I do, this is a quick, easy and delicious way to have fresh spinach anytime.

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Prep Time: 5 minute
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 12-inch sautépan

Ingredients:
2 packages of fresh spinach leaves
3 tablespoons of olive oil
3 garlic cloves, sliced
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Directions:
First, slice the 3 garlic cloves. Next, add the oil to the cold sauté pan. Add the sliced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic just for a minute until fragrant. Add the spinach leaves to the pan in batches. As soon as all the leaves have wilted down in the pan, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn the heat off. This sautéed spinach is so flavorful, you just may change your mind about spinach.

 

Pork Tenderloin On A Bed Of Cannellini Beans

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