Best 2 Portobello Prosciutto Lasagna Recipes
Indulge in a culinary masterpiece that combines the earthy flavors of portobello mushrooms and the savory richness of prosciutto in a unique lasagna dish. This innovative recipe takes a classic Italian favorite to new heights, offering a hearty and flavorful meal that is sure to impress. Layers of tender portobello slices, crispy prosciutto, and a creamy bechamel sauce create a symphony of textures and flavors that will tantalize your taste buds. Accompany this main course with a refreshing salad and a glass of your favorite wine for a complete and satisfying dining experience. Additionally, explore variations of this recipe, including a vegetarian option with grilled zucchini and a lighter version using low-fat cheese and whole wheat lasagna noodles. Whether you are a seasoned cook or a beginner in the kitchen, this portobello prosciutto lasagna is sure to become a staple in your recipe collection.
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ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Categories Milk/Cream Mushroom Pasta Pork Bake Parmesan Fall Swiss Cheese Prosciutto Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
- For sauce:
- Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
- Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
- For lasagna:
- Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
- Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.
PORTOBELLO PROSCIUTTO LASAGNA
Number Of Ingredients 17
Steps:
- For Filling - Preheat oven to 400F
- Brush rimmed baking sheet with 1 Tablespoon olive oil.
- Toss mushrooms with 2 Tablespoons olive oil in large bowl to coat
- Arrange mushrooms, gill side up, in single layer on prepared baking sheet
- Sprinkle with salt and pepper
- Roast until tender, about 45 minutes
- Cool mushrooms
- Cut mushrooms into 1/3 inch thick slices
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat
- Add prosciutto; saute until browned, about 3 minutes
- Add shallots, rosemary & thyme
- Cook until shallots are tender, stirring frequently, about 5 minutes (Mushroom and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill)
- For Sauce - Bring milk, broth and bay leaf to simmer in heavy large suacepan over medium heat
- Remove from heat
- Let stand 10 minutes; discard bay leaf
- Melt butter in heavy medium saucepan over medium-low heat
- Whisk in flour; stir 2 minutes
- Whisk in hot milk mixture; bring to boil, whisking frequently
- Reduce heat to low; simmer 5 minutes, stirring frequently
- Remove from heat; stir in Gruyere, Parmesan and nutmeg
- Season to taste with salt and pepper
- For Lasagna - cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven)
- Drain and rinse with cold water
- Drain again; pat dry
- Butter 13x9x2-inch glass baking dish
- Spread 1 cup of sauce over bottom of prepared dish
- Arrange 1/3 of noodles over sauce, overlapping to fit
- Spread about 1 2/3 cups sauce over noodles
- Arrange 1/2 of mushrooms over sauce
- Scatter 1/2 of prosciutto mixture over mushrooms
- Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit
- Spread 1 2/3 cups sauce over noodles
- Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto and top with remaining noodles
- Spread remaining sauce over noodles, sprinkle Parmesan cheese and dot with butter. (Can be made to this point 1 day ahead. Cover and refrigerate)
- Preheat oven to 350F
- Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated)
- Let stand 20 - 30 minutes before serving
Tips:
- Use a sharp knife to slice the portobello mushrooms. This will help to prevent them from tearing.
- Cook the mushrooms in a single layer. This will help them to brown evenly.
- Don't overcrowd the pan when cooking the mushrooms. This will also help them to brown evenly.
- Use a good quality prosciutto. This will make a big difference in the flavor of the lasagna.
- Don't overcook the lasagna. The mushrooms should be tender but still have a little bit of bite to them.
Conclusion:
This portobello prosciutto lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover mushrooms. The combination of mushrooms, prosciutto, and cheese is simply irresistible. Here are some additional tips for making this lasagna:- You can use any type of mushrooms that you like for this recipe. Cremini mushrooms, shiitake mushrooms, and oyster mushrooms are all good options.
- If you don't have any prosciutto, you can use another type of cured meat, such as ham or bacon.
- You can also add other vegetables to this lasagna, such as spinach, zucchini, or bell peppers.
- Serve this lasagna with a side salad or some roasted vegetables.
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