Wild Mushroom Lasagna
Preparation time: 40 minutes, plus
soaking, plus making sauce
Cooking time: 40-45 minutes
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
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
1 tablespoon dark soy sauce
12 sheets pre-cooked lasagna or fresh
Classic Cheese Sauce
250 g (8 oz) mozzarella cheese salt and
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.
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.
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.
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.