Wednesday, April 26, 2017

Mushroom Marsala Lasagna

If you don’t already know this about me, I LOOOOOVE mushrooms. This decadent lasagna is just my latest in a long list of meals centered around my favorite fungus.

If you, like me, can't get enough mushroomy goodness in your life, scroll down beyond the lasagna recipe for links to some other delicious recipes!

Mushroom Marsala Lasagna 
4 tablespoons butter
1 cup chopped shallots
2 teaspoons salt
2 pounds cremini mushrooms, sliced
1 pound portobello mushrooms, sliced
1 cup marsala wine
1 cup flour
½ teaspoon nutmeg
3 cups milk
½ cup cup grated Parmesan
⅓ cup chopped Italian parsley
3 cups mix of grated Fontina and Gruyère
9 no-boil lasagna noodles
Fresh cracked pepper, to taste (optional)

Preheat oven to 350 degrees.

In Dutch oven or other large pot, melt butter over medium heat. Add shallots and salt and cook for 2-3 minutes. Add half the mushrooms to the pot and saute for about 5 minutes before adding the remaining mushrooms and cooking for 15 minutes, stirring occasionally. Add the marsala and cook for 5 minutes. Stir in flour and nutmeg and cook for a minute. Add milk and cook over medium heat, stirring occasionally, for 5-10 minutes or until sauce has thickened a little. Remove from heat and stir in the Parmesan and parsley. 

To assemble the lasagna, spread some of the sauce in the bottom of a 9-by-13-inch baking dish. Layer the dish with a layer of 3 lasagna noodles followed by mushroom sauce and grated cheese. Cover dish loosely with foil and bake for 30 minutes. Remove foil from dish and bake for additional 15-20 minutes, allowing cheese to brown. Remove lasagna from oven, season with fresh cracked pepper, and allow to sit for a few minutes before serving.

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Monday, April 17, 2017

Make-Fast Mondays: Curried Red Lentil, Chickpea and Spinach Soup

Looking for a quick, vegetarian-friendly dinner that’s both filling and flavorful? Give this lentil soup a go.

Curried Red Lentil, Chickpea and Spinach Soup
1 tablespoon olive oil
1 tablespoon minced garlic
1 medium yellow onion, diced
3 tablespoons red curry paste
1 bay leaf
1 cup red lentils, rinsed
3 cups vegetable broth
1 can chickpeas, drained and rinsed
1 cup reduced-fat coconut milk
2 cups chopped baby spinach
Salt, to taste
Chopped cilantro, for garnish

Heat oil in large pot. Add garlic and onion and sauté over medium for 5 minutes, until softened and fragrant. Add curry paste, bay leaf, lentils and broth to pot. Increase heat and bring to a boil, then bring the heat down to low, cover and simmer for 20-25 minutes, until lentils are tender. Stir in coconut milk and spinach. Simmer for a couple minutes until spinach is wilted. Season soup with salt, and garnish with cilantro before serving.