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1 fl oz Tomato Chili Compote (see recipe)

1 Lasagna Sheet, cooked to al dente

2 fl oz Truffled Mushrooms for Lasagna (see recipe)

3 fl oz Beef for Lasagna (see recipe)

2 oz Mascarpone cheese

2 oz Mozzarella cheese

1 cup fresh Spinach


In an individual casserole place 1 fl oz of Tomato Chili Compote. Top with pasta sheet, beef, mushrooms, mascarpone and then mozzarella. Heat in moderate oven until bubbly. Meanwhile, in sauté pan wilt spinach in a little olive oil; set aside. Remove lasagna from oven and top with wilted spinach. Makes 1 portion



Truffled Mushrooms for Lasagna

1 oz chopped Garlic

2 oz Butter

3 oz chopped Cremini Mushrooms

3 oz chopped Portabello Mushrooms

3 oz chopped Shiitake Mushrooms

1 cup Chardonnay

8 tbsp Black Truffle Oil (optional)


Sauté garlic in butter till golden. Add mushrooms and sauté. Deglaze pan with wine. Finish with truffle oil. Simmer down till most of the liquid is gone. Makes 10 ounces



Beef for Lasagna

24 oz Ground Beef

5 oz fine chopped Yellow Onion

1 oz fine chopped Garlic

5 tbsp Tomato Paste

Salt & Pepper to taste


Brown beef, onions and garlic. Add tomato paste. Season with salt & pepper. Makes 20 ounces



Tomato Chili Compote

½ gallon Marinara Sauce

1 oz chopped Garlic

1/8 cup Extra Virgin Olive Oil

¼ tsp crushed Red Pepper

3 oz Dark Brown Sugar

1 ½ tsp Salt or to taste


Saute garlic in olive oil until golden. Add crushed red pepper. Add marinara sauce and allow to simmer for 20 minutes. Add brown sugar and season to taste with salt. Allow to simmer for 20 more minutes. Makes – ½ gallon




Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.



Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 |