Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mushroom lasagne. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. This fiery lasagne is a great dinner party option on an autumn or winter evening. Use vegetarian cheese to turn this into a delicious veggie lasagne.
Mushroom Lasagne is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Mushroom Lasagne is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have mushroom lasagne using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom Lasagne:
- Get 1 kg mushrooms (I used chestnut, portobello and white)
- Get 2 brown onions
- Get 10 cloves garlic (yes, really!)
- Prepare 2 tbsp olive oil
- Get 1 pinch oregano
- Take 1 tsp salt
- Get 2 tsp ground black pepper
- Take 250 g mascapone
- Take 2 tbsp milk
- Prepare 1 large handful grated cheese
- Prepare 1 small handful grated Parmesan
- Take Basil (optional garnish)
I have used a much more involved mushroom lasagna recipe from gourmet and it was a bear. But the mushroom cream sauce alone is reason enough to whip this up. They are hearty meals that the whole family can enjoy while talking and laughing around the dinner table. This vegetarian Mushroom Lasagna made with rich porcini broth and nutty Parmigiano-Reggiano is a satisfying non-meat alternative to regular lasagna.
Steps to make Mushroom Lasagne:
- Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently)
- Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften.
- Meanwhile, slice the mushrooms.
- Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper.
- Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!
- Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each.
- Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed.
- Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan.
- Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!
They are hearty meals that the whole family can enjoy while talking and laughing around the dinner table. This vegetarian Mushroom Lasagna made with rich porcini broth and nutty Parmigiano-Reggiano is a satisfying non-meat alternative to regular lasagna. I'm a huge mushroom fan, love them prepared all kinds of ways. Spinach and Mushroom Lasagna is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Spinach and fresh mushrooms fill this meat-free lasagna.
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