Pasta, Noodles and Rice Recipes - Wild Mushroom Lasagne Recipe

  
 

Pasta, Noodles and Rice Recipes - Wild Mushroom Lasagne Recipe

Ingredients

Serve 6

  • 15 g/1/2 oz dried ceps

  • 150 ml/1/4 pint boiling water

  • 3 tablespoons olive oil

  • 4 shallots, chopped

  • 2 garlic cloves, chopped

  • 1 tablespoon chopped thyme

  • 750 g/1 1/2 lb mixed cultivated mushrooms

  • 150 ml/1/4 pint dry white wine

  • 500 g/1 lb tomatoes, skinned and chopped, or 400 g/13 oz can chopped tomatoes

  • 50 g/2 oz drained sun-dried tomatoes in oil, chopped

  • 1 tablespoon dark soy sauce

  • 12 sheets of lasagne

  • 1 quantity Cheese Sauce

  • 250 g/8 oz mozzarella cheese

  • salt and pepper

Method:

  1. Place the dried ceps in a bowl and pour over the measured boiling water. Leave to soak for 30 minutes, then drain, reserving the liquid. Slice the ceps.

  2. Heat the oil in a large frying pan, add the shallots, garlic and thyme, and fry for 5 minutes. Add the ceps and fresh mushrooms and stir-fry for 5-6 minutes until golden.

  3. Add the wine and boil rapidly for 5 minutes. Stir in the tomatoes, sun-dried tomatoes, reserved cep liquid and soy sauce, bring to the boil and simmer gently for 15 minutes. Season to taste with salt and pepper.

  4. If using dried lasagne, cook until al dente, drain and pat dry. Assemble the lasagne.

  5. Pour one-third of the mushrooms into a 20 x 25 cm/8 x 10 inch lasagne dish and top with 4 sheets of lasagne, one-third of the cheese sauce and one-third of the mozzarella.

  6. Repeat layering with the remaining ingredients, finishing with a layer of cheese sauce and then mozzarella.

  7. Place the mushroom lasagne in a preheated oven, 190°C (375°F), Gas Mark 5, for about 45 minutes until bubbling and golden. Serve hot.