Pasta, Noodles and Rice Recipes - Mushroom and Mozzarella Lasagne Steaks Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 50g/2 oz butter

• 2 onions, chopped

• 2 garlic cloves, crushed and chopped

• 500g/1 lb mushrooms, sliced

• 4 tablespoons double cream

• 4 tablespoons dry white wine

• 1 teaspoon chopped thyme

• 8 sheets of lasagne

• 2 red peppers, cored, deseeded, skinned and thickly sliced

• 125g/4 oz baby spinach leaves

• 125g/4 oz buffalo mozzarella cheese, sliced

• 50g/2 oz fresh Parmesan cheese shavings

• salt and pepper

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Method:

1. Heat the oil and butter in a saucepan, add the onions and sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the mushrooms, turn up the heat and cook for 5 minutes.

2. Add the cream, white wine and thyme, season with salt and pepper and simmer for 4 minutes. If using dried lasagne, cook it until al dente.

3. Remove from the pan, pat dry and place 4 pieces on a well-oiled baking sheet.

4. Place a generous spoonful of mushroom mixture on each piece of lasagne, add some red pepper slices and one-eighth of the spinach leaves, and put another piece of lasagne on top.

5. Then add the remaining spinach leaves, a slice of mozzarella, and top with a little more mushroom mixture. Finish with some Parmesan shavings.

6. Place the lasagne stacks under a preheated very hot grill and cook for 5 minutes until the mushroom mixture is bubbling and the Parmesan is golden. Serve immediately.