Spicy mushroom lasagne

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6

Dietary
Vegetarian


By Yotam Ottolenghi
From Saturday Kitchen

Ingredients

  • 750g/1lb 10oz chestnut mushrooms halved
  • 500g/1lb 2oz oyster mushrooms
  • 135ml/4½fl oz olive oil, plus extra for greasing
  • 60g/2¼oz dried porcini mushrooms
  • 30g/1oz dried wild mushrooms
  • 2 dried red chillies, seeds removed and roughly chopped
  • 500ml/18fl oz hot vegetable stock
  • 1 onion, quartered
  • 5 garlic cloves, roughly chopped
  • 1 carrot, peeled and quartered
  • 2–3 plum tomatoes, quartered
  • 75g/2¾oz tomato purée
  • 130ml/4fl oz double cream
  • 60g/2¼oz pecorino romano or alternative vegetarian hard cheese, finely grated
  • 60g/2¼oz Parmesan or alternative vegetarian hard cheese, finely grated
  • 5g basil leaves, finely chopped
  • 10g parsley leaves, finely chopped, plus 1 tsp to garnish
  • 250g/9oz dried lasagne sheets (about 14 sheets)
  • salt and freshly ground black pepper
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