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Mushroom Lasagna

Prep Time: 20 minutes
Cooking Time: 2 hours
Calories per serving:
 
servings
  • 750 g champignons
  • 500 g oyster mushrooms
  • 40 ml olive oil
  • 60 g dried porcini mushrooms
  • 30 g dried wild mushrooms
  • 2 dried chilies
  • 500 ml vegetable stock
  • 5 cloves garlic
  • 1 carrot
  • 1 onion
  • 200 g canned tomatos
  • 75 g tomato paste
  • 130 ml heavy cream
  • 60 g pecorino
  • 60 g parmesan
  • 250 g lasagna sheets
  • basil
  • parsley
  • salt
  • Pepper
  1. Preheat the oven to 230┬░C fan. Heat the stock and soak the dried mushrooms and chilies in it for 30 minutes.
  2. Finely chop the champignons and oyster mushrooms. Toss with 3 tbsp olive oil and 1 tsp salt, spread on a baking sheet and bake for 30 minutes. Set aside and reduce the oven temp to 200┬░C.
  3. Strain the soaked mushrooms and chilies into a separate bowl. Squeeze out both into the stock. You should end up with 340 ml of broth; top up with water if necessary. Roughly chop the mushrooms and finely chop the chilies.
  4. Finely chop the onion, garlic and carrot. Saute├® over medium-high heat for 8 minutes.
  5. Add the tomatos, tomato paste, salt and pepper and cook for another 7 minutes.
  6. Add all the mushrooms and chilies and cook for another 9 minutes without stirring too much.
  7. Add the broth and 800 ml of water, bring to a simmer, reduce the heat to medium and cook for 25 minutes. Stir in 100 ml of the cream and simmer for another 2 minutes.
  8. In a casserole, layer the mushroom mixture, cheeses and lasagna sheets. Finish with a layer of sauce and cheese. Drizzle over the rest of the cream and olive oil, cover with tin foil and bake for 15 minutes. Remove the foil, increase the oven temp to 220┬░C and bake for another 12 minutes. Turn on the grill and bake for another 2 minutes.
Prep Time: 20 minutes
Cooking Time: 2 hours
Calories per serving:
 
servings
  • 750 g champignons
  • 500 g oyster mushrooms
  • 40 ml olive oil
  • 60 g dried porcini mushrooms
  • 30 g dried wild mushrooms
  • 2 dried chilies
  • 500 ml vegetable stock
  • 5 cloves garlic
  • 1 carrot
  • 1 onion
  • 200 g canned tomatos
  • 75 g tomato paste
  • 130 ml heavy cream
  • 60 g pecorino
  • 60 g parmesan
  • 250 g lasagna sheets
  • basil
  • parsley
  • salt
  • Pepper
  1. Preheat the oven to 230┬░C fan. Heat the stock and soak the dried mushrooms and chilies in it for 30 minutes.
  2. Finely chop the champignons and oyster mushrooms. Toss with 3 tbsp olive oil and 1 tsp salt, spread on a baking sheet and bake for 30 minutes. Set aside and reduce the oven temp to 200┬░C.
  3. Strain the soaked mushrooms and chilies into a separate bowl. Squeeze out both into the stock. You should end up with 340 ml of broth; top up with water if necessary. Roughly chop the mushrooms and finely chop the chilies.
  4. Finely chop the onion, garlic and carrot. Saute├® over medium-high heat for 8 minutes.
  5. Add the tomatos, tomato paste, salt and pepper and cook for another 7 minutes.
  6. Add all the mushrooms and chilies and cook for another 9 minutes without stirring too much.
  7. Add the broth and 800 ml of water, bring to a simmer, reduce the heat to medium and cook for 25 minutes. Stir in 100 ml of the cream and simmer for another 2 minutes.
  8. In a casserole, layer the mushroom mixture, cheeses and lasagna sheets. Finish with a layer of sauce and cheese. Drizzle over the rest of the cream and olive oil, cover with tin foil and bake for 15 minutes. Remove the foil, increase the oven temp to 220┬░C and bake for another 12 minutes. Turn on the grill and bake for another 2 minutes.