Recipe: Appetizing Mushroom Lasagne

Mushroom Lasagne. 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 is the perfect dish for my husband.

Use vegetarian cheese to turn this into a delicious veggie lasagne. Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. Hello everybody and welcome to my kitchen; today we will see how to prepare lasagne with mushrooms. You can have Mushroom Lasagne using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mushroom Lasagne

1. You need 1 kg of mushrooms (I used chestnut, portobello and white).
2. Prepare 2 of brown onions.
3. It's 10 cloves of garlic (yes, really!).
4. It's 2 tbsp of olive oil.
5. Prepare 1 pinch of oregano.
6. You need 1 tsp of salt.
7. Prepare 2 tsp of ground black pepper.
8. You need 250 g of mascapone.
9. It's 2 tbsp of milk.
10. Prepare 1 of large handful grated cheese.
11. It's 1 of small handful grated Parmesan.
12. It's of Basil (optional garnish).

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. This recipe uses the expected lasagna noodles and classic cheeses found in lasagna. But the mushroom cream sauce alone is reason enough to whip this up.

Mushroom Lasagne step by step

1. Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently).
2. 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..
3. Meanwhile, slice the mushrooms..
4. 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..
5. 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!.
6. 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..
7. 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..
8. Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan..
9. Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!.

A cream sauce so good, I may just have to make a soup out of it. Try this mushroom lasagne for an easy vegetarian entertaining idea. This mushroom and tarragon lasagne is a great vegetarian twist on a family favourite. Spinach and fresh mushrooms fill this meat-free lasagna. Cottage cheese and ricotta cheese Delicious!