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PORTABELLO
LASAGNA
Ricotta Filling:
1lb. Ricaotta Cheese
6 oz. Chopped Spinach (1 box) squeezed
1 egg
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp italian spice
1 tsp Kosher salt
1/2 tsp ground white pepper
1 tsp dried tarragon
1 tsp dried basil
Combine all ingredients well in stainless bowl with wire whip. Reserve
under refrigerator.
Portabello
Filling:
2 Tbsp butter
1/2 cup diced yellow onion
2 Tbsp minced fresh garlic
1/4 cup white wine
1 Tbsp lemon juice
2 Tbsp chopped fresh parsley
1/4 cup chopped fresh basil
2 tsp dreid tarragon
2 tsp Italian spice
2 tsp Kosher salt
1/2 ground white pepper
4-5/ea Portabello Mushrooms - sliced
Melt butter in large skillet. Add onions and garlic. Suatee 5 mins.
Onions should be soft. Add white wine and lemon juice. Reduce over high
heat 2 mins. Add all spices, herbs, and salt. Mix well. Add half of
mushrooms and mix gently with spatula. allow to cook down several minutes.
Add rest of mushrooms. cook until just done. reserve under refrigerator
if not being used immediately.
Lasagna
Assembly:
Prepare your favorite marinara sauce recipe or purchase a good quality
sauce ready made. Cook 1lb. lasagna noodles according to package directions.
Rince under cold water and reserve. Place 4 oz. of marinara in the bottom
of a 3Ot Casserole dish. Cover with 4 lasagna strips. Add 4 oz. of marinara
sauce, top with 1/2 cup of shredded mozzarella, sprinkle with 2 Tbsps
of Parmesan. Top with 4 strips of lasagna. Add 4oz of marinara then
the mushroom mixture. Top with 1/2 cup mozzarella and 2 Tbsps. Parmesan.
Add 4 strips of lasagna. Top with the ricotta mixture - spread evenly.
Add 1/2 cup mozzarella, then 2 Tbsps of Parmesan; top with 4 strip of
lasagna. Cover sheetss with 6oz of marinara sauce. Cover with 1/2 cup
mozzarella and 2 Tbsps of Parmesan. Bake in 350¼F oven for 25 minutes.
Turn pan around and bake for 25 additional minutes. Let lasagna rest
for at least 10 minutes before serving.
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