All Simple Vegetable Recipes


Wild Mushroom Lasagna

Wild Mushroom Lasagna
 

Preparation time: 40 minutes, plus soaking, plus making sauce
Cooking time: 40-45 minutes

Serves 6

  • 15 g (1/2oz) dried ceps

  • 150 ml (1/4 pint) boiling water

  • 3 tablespoons extra virgin olive oil

  • 4 shallots, chopped

  • 2 garlic cloves, chopped

  • 1 tablespoon chopped thyme

  • 750 g (11/2 lb) mixed cultivated mushrooms

  • 150 ml (15 pint) dry white wine

  • 500 g (1 lb) tomatoes, skinned and chopped or 1 x 425 g (14 oz) can chopped tomatoes

  • 50 g (2 oz) drained sun-dried tomatoes in oil, chopped

  • 1 tablespoon dark soy sauce

  • 12 sheets pre-cooked lasagna or fresh lasagna

  • 1 quantity Classic Cheese Sauce

  • 250 g (8 oz) mozzarella cheese salt and pepper

  1. Place the dried ceps in a bowl and pour over the boiling water. Leave to soak for 30 minutes, then drain, reserving the liquid. Slice the ceps.

  2. Heat the oil in a large frying pan and fry the shallots, garlic and thyme for 5 minutes. Add the ceps and fresh mushrooms and fry for 5 minutes until golden. Add the wine and boil for 5 minutes. Add the tomatoes, sun-dried tomatoes, reserved soaking liquid and soy sauce, bring to the boil and simmer gently for 15 minutes. Season to taste.

  3. Assemble the lasagna. Pour one-third of the mushrooms into a 20 x 25 cm (8 x 10 inch) ovenproof dish and top with 4 sheets of lasagna, one-third of the cheese sauce and one-third of the mozzarella.

  4. Repeat with the remaining ingredients, finishing with a layer of cheese sauce and mozzarella.
    Bake the mushroom lasagna in a preheated oven, 190C (375F) Gas 5, for about 45 minutes until it is bubbling and golden.

Note: Wild mushrooms or ceps tend to be expensive, but you will only need a very small quantity. This recipe also uses cultivated mushrooms, such as oyster and shiitake mushrooms, available in most large supermarkets.

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