Tag: lasagna

Mushroom Stroganoff

A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)

Ingredients:

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
1 tbsp Worcestershire sauce
1 tsp tomato paste
5 oz sliced Cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup reduced-fat sour cream
8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Lasagna alla Nerano – ‘s Recipe – Italian cuisine reinvented by Gordon Ramsay

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First prepare the béchamel sauce: melt the butter in a heavy-bottomed saucepan, add the flour all at once and mix very well, then add the hot milk and cook, always continuing to mix, until you obtain a thick and smooth sauce: season with salt, nutmeg and, if you like, a little pepper and leave aside.

Clean the courgettes and cut them into slices, then fry them in plenty of hot oil, draining them on kitchen paper when they are lightly golden.

Dice the scamorza, then grate the provolone with a grater with large holes.

Assemble the lasagna: spread a little béchamel on the bottom of the pan, then start composing the layers, alternating pasta (remember, if you bought the one that needs to be pre-cooked, don’t forget that step), courgettes, cheeses (scamorza, provolone and parmesan), basil and béchamel.

Top with the remaining béchamel and parmesan and bake for 25-30 minutes or until golden in a fan oven preheated to 200°C.

The lasagna alla Nerano is ready, all you have to do is serve it.

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“Lasagna with spinach and fresh ricotta – Italian cuisine reinvented by Gordon Ramsay

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If you are looking for a dish that combines the tradition of Italian cuisine with a touch of freshness and lightness lasagna with spinach and fresh ricotta they are the perfect choice. This recipe reinvents one of our most loved dishes Kitchenmaking it even more tasty And amazing.

But it’s not just about satisfying the palate! Spinach is rich in vitamins And mineralsmaking this dish not only delightfulbut also nutritious. There ricottawith its creaminess and lightness, adds a note of freshness, which makes lasagna even more pleasant.

So, why should you try this recipe? It is a dish that helps you rediscover your lasagna in a lighter and fresher version, without giving up the taste and to wealth characteristics. Then, because lasagna never disappoints! They conquer everyone, young and old, and are able to brighten family lunches or dinners with friends.

Don’t wait! Find out how to prepare them lasagna with spinach and fresh ricotta and let yourself be won over by their irresistible flavour!

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