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Portobello
Lasagne
15 Servings
Portobello Mushrooms
- Stem and clean 24 Portobello
mushrooms.
- Spread mushrooms out on a
flat pan or cookie sheet, brush with olive oil and season with salt & pepper.
- Roast at 350° for 10-15
minutes.
- Cool and thinly slice on the
bias.
Spinach
- Sauté 2 bags (2 ½ lb ea) of
spinach and 4 cloves of minced garlic in enough olive oil to coat the pan.
- Season with salt & pepper;
drain well and cool.
Three Cheese Mixture
4 eggs
1 tsp Nutmeg
3 lbs Ricotta
2 lbs Goat Cheese, crumbled
2 cups Parmesan Cheese, grated
- Whisk together eggs, nutmeg,
and ricotta.
- Mix in goat cheese and
Parmesan; season to taste with salt and white pepper.
1 lb Lasagne noodles, cooked al dente,
tossed in a little olive oil to prevent sticking, and cooled.
1-1/2 lbs fresh Mozzarella
- Place layer of pasta in
bottom of pan.
- Cover pasta evenly with 1/3
of the spinach.
- Layer 1/3 of the mushrooms
over spinach.
- Layer ¼ of the 3-cheese
mixture over mushrooms.
- Crumble 6 oz mozzarella over
the 3-cheese mixture.
- Place another layer of pasta
over cheeses.
- Repeat steps 2 through 6 for a total of three
layers.
-
Spread
remaining 3-cheese mixture evenly over the top of the pasta and crumble 6 oz
mozzarella on top.
-
Bake
Lasagne at 350° for 1 hour.
-
Broil
until top is slightly browned.
-
Remove
from oven and let sit for 20 minutes before serving.
©Tarbell's®1999
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