Spinach, Mushroom & Pesto Lasagna

Spinach, Mushroom & Pesto LasagnaFrom: The Other Side Of Fifty

Ingredients
9 lasagna noodles
10 oz chopped frozen spinach, thawed and squeezed dry
1 3/4 cup ricotta cheese
1 large egg
1/2 tsp garlic powder
salt and pepper
1 Tbsp olive oil
1 Tbsp butter
2 cups diced onion
1/2 red bell pepper, seeded and diced
dash of crushed red pepper flakes
8 ounces of button mushrooms, coarsely chopped
2 cloves garlic, minced
2 Tbsp all-purpose flour
1 1/2 cups whole milk
1 1/2 cups Half & Half
3/4 cup plus 2 Tbsp basil pesto
12 oz mozzarella cheese
1/4 cup grated parmesan cheese

Directions
Preheat oven to 350 degrees. Spray an 8" X 11 1/2" baking dish with cooking spray.

In a separate baking dish place lasagna noodles and cover with boiling water. Let sit for 15 minutes while making the sauce.

In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. Season well with salt and pepper. Set aside.

In a large skillet heat olive oil and butter over medium heat. Add the onions and bell pepper, season with salt, pepper and crushed red pepper flakes and saute until onions are translucent, 6-7 minutes. Add the mushrooms and continue to saute until mushrooms lose their moisture, another 5-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to combine. Continue cooking and stirring over medium heat for two minutes. Add the milk and half & half, bring to a boil, reduce heat and simmer for 4-5 minutes until sauce has thickened a bit. Remove from heat and stir in 3/4 cup pesto. Taste to see if salt and pepper are needed.

Drain lasagna noodles.

Spoon 2 Tbsp of the pesto on the bottom of the prepared baking dish. Lay three noodles on top of the pesto. Top with 1/3 of the basil cream sauce (about 1 1/2 cups) and spread to cover noodles. Dollop 1/3 of the ricotta mixture on top of the sauce, then top the ricotta with 1/3 of the cheese slices. Repeat layers two more times. Sprinkle parmesan cheese over the top. Cover tightly with aluminum foil and place dish in oven. Bake for 25 minutes, uncover, then bake for another 25 minutes, until bubbly and browned. Let dish sit for 10-15 minutes before serving.

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Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

• 20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
• 2 links Italian sausage
• 1 tsp dried rosemary OR 2 tsp fresh, finely chopped
• 1 tsp dried fennel seed
• 1 onion, diced small
• 2 cloves garlic, minced
• 4 ounces (120grams) cream cheese 
• 3 ounces (90grams) Asiago cheese, grated
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt and pepper

In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper.  Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min.  Stir once or twice.  Remove from oven.  Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon.  You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened.  (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping).  Stir well to combine.   Take a teaspoon and fill each mushroom cap.  Sprinkle with  remaining Asiago.  Bake at 375* for about 30-40 minutes, until golden.  Can easily be doubled if feeding a large crowd.  Recipe adapted from Food 52. 

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