Gourmet Minutes - Portobello Florentine Lasagna


Web Editor - Ryan Burkett

On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef Karla Lawrence shows Mike how to make a Portobello Florentine Lasagna.


8 cups diced (gills removed) portabello mushrooms
1 cup diced onion
½ cup butter
1 ½ pound cream cheese
2 cups heavy cream
2 tbs minced garlic
2 tsp thyme
2 tsp oregano
1 tsp rosemary
1/4 cup annisette
Salt and fresh ground pepper

Spinach ricotta filling, mix together:
2 cups Ricotta cheese
2 cups cottage cheese
½ tsp nutmeg
½ cup grated parmesan
½ cup mozzarella
Salt and cracked black pepper to taste
4 eggs
4 cups spinach leaves
Box pasta sheets cooked, oiled and seasoned


Sautee onion in butter until softened. Add diced portabello. Salt and pepper to taste. Add garlic, thyme, oregano and rosemary and allow all to cook until portabello has just been heated through. Add annisette and allow to cook for about two more minutes. Cube room temperature cream cheese and add to mixture. Once it has begun to melt add whipping cream and allow to simmer until all the cream cheese has completely melted and sauce is thick and bubbly. Add additional salt and pepper to taste.

Layer starting with a scant amount of the cream sauce in the bottom of a sprayed 9x13 casserole dish. Add a layer of the pasta. Spread the ricotta filling evenly on top. Add another layer of pasta. Pour the cream sauce on top of the pasta and top with the mozzarella. Bake at 350 till golden and bubbly. About 35 to 45 minutes. Let stand for 15 to 20 minutes before cutting and serving.