Luxurious Mushroom Lasagne
 
Prep time
Cook time
Total time
 
Plus soaking time. FREEZING INSTRUCTIONS: Assemble lasagne up to drizzling with oil. Cover well with clingfilm. label with name and date and freeze for up to 3months. To cook replace clingfilm with foil; bake for 40mins. Remove foil and cook for another 30mins until brown.
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 30g porcini mushrooms
  • 3tbsp extra virgin olive oil
  • 40g unsalted butter, plus extra for greasing
  • 250g white cup mushrooms, sliced
  • 150g chestnut mushrooms, sliced
  • 250g portobellini mushrooms, sliced
  • 3 garlic cloves, sliced
  • 2tsp thyme leaves
  • 3tbsp sherry
  • 300g fresh lasagne sheets, soaked in 75ml boiling water
  • 2tbsp flat-leaf parsley, chopped
  • 35g parmigiano reggiano, freshly grated
  • RICOTTA BECHAMEL SAUCE
  • 50g butter
  • 4tbsp plain flour
  • 900ml whole milk
  • 250g ricotta
  • 75g parmigiano reggiano, freshly grated
Instructions
  1. Soak porcini mushrooms in 75ml boiling water for 30mins, then remove, reserving soaking liquor and roughly chop.
  2. Heat 1tbsp oil and 20g butter in large frying pan. Fry fresh mushrooms, garlic and thyme, in 2 batches for 5mins each. (Add remaining butter and further 1tbsp oil in pan for second batch). Combine both batches in pan, stir in drained porcini, soaking liquor and sherry and cook for 5mins then set aside.
  3. Preheat oven to 180C. For ricotta bechamel sauce, heat butter in large saucepan on medium heat. Add flour and cook, stirring for 2-3mins or until biscuity colour. Gradually whisk in milk and cook, stirring, until sauce is thickened and smooth. Remove from heat, add ricotta and parmigiano reggiano and whisk until combined. Season to taste.
  4. Lightly grease 25cm*35cm baking dish and spread with 3tbsp bechamel sauce, then top with 1/3 mushrooms. Sprinkle over little parsley and parmigiano reggiano, then top with layer of lasagne sheets. Repeat layers until everything used up finishing with bechamel. Sprinkle parmigiano reggiano over top, drizzle with 1tbsp olive oil.
  5. Cover lasagne with foil and bake for 20mins. Remove foil and cook for another 30mins until brown.
Nutrition Information
Calories: 608 Fat: 21g Saturated fat: 9g Carbohydrates: 45g Sugar: 9g Salt: 1g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=717