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Okay... I'll say it... I love lasagna!!! I make a few versions of it. Some with beef, some with chicken, or this one with mushrooms. This is a hearty vegetarian dish that everyone will love.  32 oz Marinara Sauce
10 - 15 Lasagna Noodles 3 Tbsp Butter 2 Tbsp Olive Oil 2 c Sliced Cremini Mushrooms 1 c Chopped Cremini Mushrooms 1/4 c Diced Onion 2 Cloves Garlic - Finely Chopped 1 Tbsp Fresh Chopped Thyme 1/2 c Dry Sherry 1 Tbsp Fresh Chopped Basil 1 Tbsp Fresh Chopped Flat Leaf Parsley 2 Tbsp Flour 1/2 c Vegetable Stock 1/2 c Milk 12 oz Ricotta Cheese 1 1/2 c Grated Mozzarella Cheese 1/3 c Grated Parmesan Cheese Kosher Salt Fresh Ground Pepper Pre-heat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. In a medium skillet melt 2 Tbsp butter with 1 Tbsp olive oil. Once melted add the sliced and chopped cremini mushrooms. Stir to coat in the butter and oil. Saute for 8 minutes over medium heat, stirring occasionally. Add the onion, garlic, thyme and a pinch of salt and a grind or two of pepper. Saute for another 3 minutes. Add the sherry and cook another 3 minutes. Turn off heat and set aside. In a saucepan melt the remaining butter an olive oil. Whisk in the flour, a pinch of salt and a grind of pepper. Let the flour mixture cook for 2 minutes. While whisking add the vegetable stock and milk. Bring to a soft boil and reduce to a simmer. Let simmer for 3 - 4 minutes. Turn off heat and whisk in the ricotta cheese. Set aside. In another sauce pan bring the marinara sauce to a simmer. Add the basil and parsley and let simmer for another 3 - 4 minutes. Turn off the heat. Spread about 1/2 c of the marinara sauce on the bottom of the baking dish. Line with a layer of lasagna noodles. Spread another layer of marinara sauce on the noodles. Spread half of the ricotta mixture on top of the sauce. Top the ricotta with half of the mushrooms and then top the mushrooms with 1/2 c mozzarella cheese. Repeat the layers again. Top the last layer with a final layer of noodles, followed by marinara sauce, the remaining mozzarella cheese and parmesan cheese. Cover the baking dish with foil and bake for an hour and 15 minutes. Remove the foil and bake an additional 15 minutes. remove from oven and let rest for at least 10 minutes before serving. Serves 6 - 8
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Shepard's Pie is a staple on most Irish/British bar menus in the US. I gave the classic recipe a California twist by using ground turkey instead of ground beef. I also like to use the mixed veggies that include corn for a little bit of added sweetness. This is a total comfort, good for you meal, that is easy to make too!  2 Tbsp Olive Oil
1 lb Ground Turkey 1/2 Onion - Diced 1/4 c Irish Whiskey 2 Tbsp Dried Thyme - Divided 2 Tbsp Tomato Paste 1 c Frozen Mixed Veggies 1 c Chicken or Beef Stock 2 c Cooked Mashed Potatoes 1/2 c Shredded Cheddar Cheese 1 Egg Beaten Kosher Salt Fresh Ground Black Pepper Pre-heat oven to 350 degrees. Spray either a 8x10 baking dish or 4 individual ramekins with non-stick cooking spray. Cover a baking sheet with foil and place the baking dish or ramekins on it. Set aside. Warm the olive oil over medium heat in a large skillet. Season the ground turkey with salt, pepper and 1 Tbsp of dried thyme. Add the ground turkey to the skillet. As the turkey browns break it up into a crumble, about 5 minutes. Once the turkey is broken up add the diced onion and let it cook another 4 - 6 minutes. Turn the heat off and add the whiskey. Turn the heat back on and let the whiskey cook for about 2 minutes, it should be reduced by half. Add the remaining dried thyme and tomato paste. Stir to really incorporate the tomato paste in with the turkey. Let cook another 2 minutes. Add the frozen veggies and stock to the skillet. Let the turkey and veggie mixture simmer for about 8 minutes. While the turkey and veggies are cooking work on the mashed potatoes. You can use either leftover mashed potatoes (my favorite) or you can make a batch just for the pies. Heat the mashed potatoes until they really warm, but not screaming hot. Add the 1/2 c shredded cheddar cheese and 3/4 of the beaten egg (save the rest to brush the top of the potatoes).Stir to combine. Once all the stock in the turkey mixture has turned into a lovely thick gravy, turn off the heat. If the gravy gets a bit to thick add some more stock to thin it out, you just don't want it to thin. Transfer the mixture to the baking dish or ramekins. Gently add the mashed potatoes to the top of the turkey mixture and smooth to cover completely. Brush the remaining beaten egg on top of the potatoes. Transfer the baking sheet with the dish or ramekins on it to the oven. Back for 15- 20 minutes (ramekins = 10 - 15 minutes). When the potatoes are golden brown and the gravy is nice and bubbly remove the baking sheet and dish/ramekins from the oven. Let sit at least 15 minutes before serving. The filling will be extremely hot. Serves 4 - 6 people |
Dawn GreenblatWhat's Cooking With Dawn Archives
June 2022
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