ACarroll Wellness Blog

Mushroom Lasagne with Garlic Cream Sauce

I've had a craving for mushrooms lately, so I picked some up at the store today. I also had some kale and baby spinach in the refrigerator as well as some cream that needed to be used soon, so I decided to make a lasagne.  It made a wonderful dinner.  I thought I'd share the recipe, although I don't really measure when I cook (except for baking) so the measurements are 'guesses'. I made an 8 X 8 pan, so double everything if you want to use a 9 x 13 pan.

Filling: 

Sliced mushrooms (1 1/2 cups)

Chopped onions (3/4 cup)

Kale (small handful torn into small pieces)

Baby Spinach (small handful torn into small pieces)

Saute the onions in a pan with a bit of butter until translucent. Add the mushrooms, kale, and spinach and cook until the mushrooms are tender. Set aside.

Second filling:

Ricotta cheese (2/3 cup?)

1 egg

salt and pepper to taste

Italian Seasoning (1/2 tsp)

Parmesan cheese (2 Tb?)

Mix all ingredients and set aside.

Sauce:

Butter (1 or 2 Tb)

Garlic (2 cloves minced)

Vegetable broth (1 cup?)

Heavy Cream  (1/2 cup?)

Italian Seasoning (1/2 tsp?)

Arrowroot (if needed to thicken)

Parmesan cheese  (2 Tb?)

Melt the butter in the pan, add garlic and saute for a minute or so.  (By this time your kitchen should smell really delicious!)  Add vegetable broth and whisk in heavy cream. Add Italian seasoning. You can add a bit of arrowroot powder at this point if you want it to thicken a bit more.  Cook over medium low heat until thick.  Whisk in some parmesan cheese.

 

I like to use the no boil noodles.  If you aren't using those, you'll need to cook the noodles before layering the lasagne.  To layer the lasagne:

Put a few spoonfuls of sauce on the bottom of the pan.  Layer with noodles, then spread half of the ricotta filling over the noodles.  Layer half of the mushroom filling over the ricotta and sprinkle a bit of shredded mozzarella cheese on top.  Repeat all layers beginning with the sauce.  Add one last layer of noodles, the remaining sauce and some shredded mozzarella.  Bake at 350 for about 30 minutes until bubbly.

Enjoy! 

 

Lentil & Roasted Veggie Shepherd's Pie

I made this for dinner and it is definitely something I'll be adding to my regular menu!

 

Ingredients:

Mashed Potato Topping:

3 or 4 medium potatoes, cut into chunks

2 T butter

1/2 cup Greek yogurt

milk

salt and/or other seasonings

Shredded sharp cheddar cheese

Other ingredients:

1 cup cooked lentils (I used green lentils, but brown would be fine.These take about 20 minutes to cook, but could be done earlier in the day or even the day before.)

Veggie bouillon powder 

1 cup diced sweet potato

1 cup diced carrots

1 medium onion (cut in chunks)

3 or 4 peeled and coarsely chopped garlic cloves

grape seed oil

salt

thyme

Directions: 

Preheat oven to 400 degrees.  Toss the sweet potatoes, carrots, onions, and garlic with enough grape seed oil to coat.  Spread on a pan and sprinkle with salt and thyme.  Roast them until tender (about 30 minutes).

While the veggies are roasting, start your mashed potato topping.  Boil the diced potatoes just until you can put a fork in them. Drain and add the butter and Greek yogurt.  Mash the potatoes with a hand masher or a mixer, adding enough milk to make them creamy.  I like to add a 1/2 tsp of Wildtree's Onion and Chive seasoning to my potatoes. Set this aside.

Add about 1/2 cup of water and a teaspoon or so of the veggie bouillon powder to the lentils. Transfer the lentils to an oiled casserole dish.  Layer the roasted vegetable mixture on the lentils, then add the mashed potato topping over the vegetables.  Sprinkle with sharp cheddar cheese (optional). 

Bake at 350 degrees until bubbly (about 30 minutes).