PORTABELLO MUSHROOM, EGGPLANT & GORGONZOLA LASAGNA
Steps:
- preheat oven to 400 Roasted Mushrooms - toss sliced mushrooms in bowl with olive oil, lemon juice, salt, garlic herbs. Put on roasting pan reserving sauce. Roast in oven for 15 minutes until brown and tender. Toss eggplant strips in remaining sauce and roast in oven for 25-30 minutes until tender. Reduce oven to 350. Caramelized onion Heat oil in 12 inch skillet, add onion slices and sauté over low heat for 30-40 minutes until brown, tender and caramelized. Set aside. Prepare gorgonzola sauce: Cook onion in butter until translucent in small saucepan. Add flour creating a roux. Meanwhile, in scald milk in another small saucepan, add some pepper. Pour hot milk into roux in 3 parts, whisk, blend and simmer 10-15 min. Add cheese and melt. Add cream and stir until blended. Set aside Assemble lasagna: Place layer of lasagna noodles in bottom of 13 X 9 Pyrex dish. Add layer of gorgonzola sauce then caramelized onions. Add layer of roasted eggplant, layer of sauce then layer of roasted red peppers, then layer of walnuts. Repeat with layer of noodles, sauce, and caramelized onions, repeat with payer of eggplant, red peppers and walnuts. Place roasted portabellas as top layer, and spread on any remaining gorgonzola sauce. Bake in 350 oven for 30-40 minutes, covering with foil if mushrooms brown quickly.
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Dragbob
[email protected]I would give this lasagna a 10/10.
allahdaita Allahdita
[email protected]This lasagna was so good, I ate two pieces!
Saif ali
[email protected]I'm always looking for new lasagna recipes and this one didn't disappoint. It's definitely a keeper!
Aarav Yadav
[email protected]This lasagna is a great way to use up leftover vegetables.
Dibya Rai
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Kamaya Jenkins
[email protected]I'm not a big fan of eggplant, but I really enjoyed this lasagna. The eggplant was cooked perfectly and didn't overpower the other flavors.
Mervlus Kedner
[email protected]This lasagna is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Ogali Ikechukwu
[email protected]I would definitely make this lasagna again. It's a great recipe for a special occasion.
Atisang Ngaka
[email protected]The gorgonzola cheese was a nice touch. It added a bit of sharpness to the lasagna.
Durgesh Gautam
[email protected]I loved the addition of eggplant to the lasagna. It added a nice texture and flavor.
dheboly
[email protected]The lasagna was easy to make and didn't take too long. I was able to find all of the ingredients at my local grocery store.
Darrius Dickerson
[email protected]I followed the recipe exactly and it turned out perfectly. The lasagna was rich and flavorful, and the cheese was melted and gooey.
MD:shanto Islam
[email protected]This lasagna was a hit with my family! The combination of portabello mushrooms, eggplant, and gorgonzola was delicious and unique.