Tag Archives: italian

Spinach and Mushroom Lasagna

I found a recipe on Pinterest that was from the blog Feasting at Home by Sylvia Fountaine. It is a recipe for Rosemary Chicken Lasagna, with a twist. The noodles aren’t noodles…eggroll wrappers are suggested. To make this dish less heavy, I chose to eliminate the chicken and just use the spinach and mushrooms. However, I will include the entire recipe for those who want to use chicken. The recipe includes directions if you want to eliminate the chicken.

Spinach and Mushroom Lasagna 

20161219_210523Filling:

  • 2 pounds chicken breast, cut into bite size pieces (I replaced this with 1 1/2 pounds of sliced baby bella mushrooms)
  • 1/2 red onion, diced
  • 8 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (if dry, use less-but fresh is highly recommended)
  • 1/2 teaspoon kosher salt (I used sea salt)
  • Cracked pepper
  • 1-2 cups fresh spinach, chopped (arugula can be used as well)
  • 12 ounces of fresh mozzarella (I used the baby mozzarella pearls) (8 ounces is for the lasagna filling and the other 4 ounces if for the bechamel sauce)
  • 15 ounces ricotta
  • 3/4 cups grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 package of egg roll wrappers, or fresh lasagna pasta sheets

Bechamel Sauce:

  • 4 ounces mozzarella (reserved from previous mention)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups hot whole milk
  • 1 1/4 kosher salt
  • 1/2 teaspoon nutmeg (I bought and grated)
  • 1/4 teaspoon white pepper (I left it out)
  1. Preheat oven to 400 degrees F
  2. Cut chicken into bite size pieces. Season with salt and cracked pepper. Sauté in a skillet on medium heat, in some olive oil until golden and cooked through. Set chicken aside.20161219_181808
  3. In the same pan, sauté diced onions until tender, on medium high heat for about 5 minutes. A little more olive oil may be needed. Add garlic and lower heat to medium, sauté and for 2 minutes. Sauté mushrooms until liquid is released and mushrooms are tender, approximately 10 minutes. Add chopped spinach, or arugula, and stir until wilted and then add chicken. Set aside.
  4. To make the Bechamel Sauce: In a small pot, melt butter on medium heat. Add flour and stir for five minutes on medium heat until flour is golden. Whisk in the hot milk (one cup at a time). Add rosemary and bring the sauce to a boil. Do not leave unattended and continue to stir. Add 4 ounces of mozzarella and stir until cheese is melted and the sauce thickens. Add salt, nutmeg, and white pepper. Simmer for a few minutes and set aside.
  5. To assemble lasagna: Butter or grease an 8×12 inch pan. Pour in 1/2 cup Bechamel Sauce…enough to coat the bottom of the baking dish. Lay one layer of pasta sheet (if using eggroll wrappers, use two layers) over the Bechamel Sauce. Using a teaspoon, place teaspoon-sized dollops of ricotta across the pasta sheets, using about half the container of ricotta. Then pour the lasagna filling across. Next, drizzle 1/2 of the Bechamel Sauce on top, then sprinkle 1/4 cup Parmesan, and 4 ounces of the mozzarella and half of the lemon zest. Repeat, adding another layer of pasta, or eggroll wrappers, lightly pressing down. Add more dollops of ricotta, finishing off the container, top with the lasagna filling, 1/2 cup of the Bechamel Sauce, the remaining mozzarella, 1/4 cup of the Parmesan and the remaining lemon zest. Top with the last layer of the pasta, or eggroll wrappers. Pour the remaining Bechamel Sauce, sprinkle the rest of the Parmesan, and sprinkle with some of the rosemary.
  6. Bake, tightly covered with foil, at 400 degrees F, for 40 minutes. Remove foil and bake uncovered for an additional 10 minutes or until the top is golden.
  7. Let the lasagna rest out of the oven for about 20 minutes.
  8. Enjoy!

Final note: I have to say that the eggroll wrappers were a bit different, but definitely made for easier layering. I was a bit heavy-handed with with the rosemary, as I used dry rosemary, because my local grocer was out of fresh rosemary. When I make this again, I will use fresh sheets of pasta. This recipe was quite labor intensive, but fun to make. It was my first time making a roux, which I should have known how to do for years, being as I am from New Orleans! I welcome comments and feedback on your experience with this recipe!

 

Salmon with Eggplant and Arugula topped with Alfredo

I stopped at the local farmer’s market on Wednesday where there was an assortment of vegetables including fresh organic eggplant, arugula, basil, tomatoes, potatoes and so much more. I ended up buying some small eggplant, arugula and some basil. Of course, I knew not what I would do with these items…I just knew that the veggies were appealing and the prices were great!

My next stop was to the seafood market where I got some beautiful wild Salmon. I love salmon. The intense color and the Omega-3 goodness of that fish gets me so excited. As I left the market with salmon in hand, I knew what to make for dinner!

Here is the recipe for Baked Salmon atop Arugula with Eggplant and Alfredo (photo courtesy of Maria Takumi)

Ingredients:

  1. salmon, but works with rainbow trout as well, for their mild flavor
  2. heavy whipping cream, 1 pint
  3. parmesan cheese, 8 oz, shredded
  4. arugula or other greens such as spinach
  5. red wine vinegar
  6. extra virgin olive oil
  7. 2 fresh lemons
  8. stick of butter
  9. 4 small eggplants or 1 large eggplant
  10. salt, to taste
  11. pepper, to taste
  12. basil, to garnish
  13. parsley

Fish:

Preheat the oven to 350 degrees for the fish

Season the fish with a little salt, pepper, olive oil and lemon juice. Make sure that your pan is non-stick or sprayed with Pam or brushed with olive oil to avoid sticking. I also like to add a couple of lemon slices on top of the fish.

Once the oven is ready, place the fish inside. I don’t like my salmon overly done, so I cook it for about 20 minutes or so.

Eggplant:

While the fish is cooking thinly slice the eggplant into rounds and sprinkle with salt to get the bitter taste out. You will notice that the eggplant will start to sweat after awhile. That is the salt removing that bitter taste. Coat a dish with oil and season eggplant with salt, pepper and lemon juice and place in oven until the edges begin to wrinkle

Alfredo sauce:

For the alfredo sauce, get a skillet. Turn on med to med hi heat. Add 1 pint of heavy whipping cream, and one stick of butter. Stir until butter melts into cream. I like to add a drop of Zatarain’s liquid crab boil for extra kick. Add shredded parmesan, not grated. You can find shredded parmesan (shredded melts well) in the cheese section of your local grocer. If you have time, you can grate your own (it is less expensive). Add the cheese to the sauce and stir continuously but slowly letting the cheese dissolve into the sauce. Add some pepper and parsley after the sauce has thickened.

To prep the arugula, wash it thoroughly, and place in a bowl. Toss with olive oil and balsamic vinegar and a little salt and pepper.

To plate: Place arugula on the plate. Top with a piece of salmon, add eggplant. Drizzle alfredo on top.

Note: Pasta can also be added to this dish. However, I was full without the pasta.

ENJOY!!!!

Salmon dinner

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