Nourish your body and give your taste buds a boost with tips from Lori Taylor, The Produce Mom! Today on Indy Style, Lori introduces to Nourish Bowls and shows us how to incorporate a mushroom blend to make a spaghetti and chili mac recipe AND she makes us a Mushroom Lasagna, too!
Recipe inspired by Ina Garten
Total Time: 1 hr 55 min
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter
½ cup all‑purpose ﬂour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
24 oz Monterey® Portabella® Mushrooms (6 caps)
5 oz fresh spinach leaves
1 cup freshly ground Parmesan
Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside.
- Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the ﬂour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter‑ﬂour mixture.
- Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium‑low heat, stirring ﬁrst with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside oﬀ the heat.
- Slice the portabella caps 1/4‑inch thick.
- Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12‑inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- In the same pan, add a tablespoon of oil and sauté the spinach. Sprinkle lightly with salt and pepper.
- To assemble the lasagna, spread 1/3rd of a cup of the sauce in the bottom of an 8 by 12 by 2‑inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, spinach and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a ﬁnal layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Blended Chili & Macaroni
This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.
Yield: Makes 8 servings
½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can beef broth
1 can (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups elbow macaroni, uncooked
Garnishes: Shredded cheese, sour cream, cilantro
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown meat and mushrooms with chilli seasoning.
Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
Serve topped with cheese, sour cream and cilantro.
Nutritional Information: Calories: 370, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 45 mg, Sodium: 690 mg Total Carbohydrate: 43 g, Dietary Fiber: 6 g, Sugars: 5 g, Protein: 23 g
To learn more, visit www.theproducemom.com.