Thursday, December 08, 2005

Spinach Lasagna with Roasted Rosemary Potatoes with Shiitake Mushrooms, Caramelized Onions and Gruyere Cheese

Last night Keith made a uber-delicious meal of Spinach Lasagna with Roasted Rosemary Potatoes with Shiitake Mushrooms, Caramelized Onions and Gruyere Cheese. I will definetely be making this recipe sometime soon!

Spinach Lasagna

Ingredients:

1lb spinach
1tbsp olive oil
½ cup onion, diced
½ cup carrots, shredded or diced
½ cup mushrooms, sliced
2 cup ricotta cheese
1 tbsp oregano
2 cups Alfredo sauce
½ pound uncooked lasagna noodles
1 cup mozzarella cheese, grated






Method:

Spinach Lasagna with Roasted Rosemary Potatoes with Shiitake Mushrooms, Caramelized Onions and Gruyere Cheese

Heat oil, add onion, carrots, and mushrooms, and sauté, stirring frequently, until onions are soft, about 5 minutes.

Meanwhile chop the spinach and Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside.

Spread about ½ cup of sauce in bottom of the baking dish. Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add ½ cup sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach. Top with the rest of the sauce, then sprinkle with mozzarella.

Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.



Roasted Rosemary Potatoes with Shiitake Mushrooms, Caramelized Onions and Gruyere Cheese

Ingredients:

3 tbsp butter
1 small onion, sliced thinly
1 tsp sugar
1/2 pound Shiitake mushroom caps, chopped
2lbs potatoes, peeled and cut into 1/2 inch dice
1 cup shredded Gruyere cheese
1 tsp chopped rosemary



Method:

In a 10" cast iron skillet, over moderate heat, melt 1 tablespoon of the butter. Add onion and sugar. Cover and cook until onion is softened about 10 minutes. Remove cover and cook until onion slices are golden brown, about 5 minutes longer. Scrape into bowl and set aside.

In same skillet, over moderate heat, melt remaining 2 tablespoons of butter. Cook mushrooms until tender, 5-6 minutes. Scrape into bowl with onions.

In same skillet, toss potatoes with olive oil, rosemary, salt and pepper. Place skillet in the center of preheated oven and roast until potatoes are golden brown and tender, about 35 minutes. Remove from oven, spread evenly with mushroom and onion mixture. Sprinkle with cheese and return to oven. Cook until cheese is melted about 10 minutes longer.

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2 Comments:

Blogger Jay Tea said...

Heather also made a delicious trifle from a Nigella Lawson recipe but I couldn't find it. If I get it, I'll post it up :)

9:31 pm  
Blogger Skry said...

Cheers for the compliments. Yeah the trifle was really nice too - the whole thing went really well, much better than I had thought. And the best thing - I'm eating the leftovers for lunch right now and everyone's envious of me!!

there's hopefully enough left to do the same meal again tonight :-)

12:19 am  

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