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Pasta, Noodles and Rice Recipes -
Wild Mushroom Lasagne Recipe
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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:
-
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.
-
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.
-
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.
-
If using dried lasagne, cook until al dente,
drain and pat dry.
Assemble the lasagne.
-
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.
-
Repeat layering with the remaining
ingredients, finishing with a layer of
cheese sauce and then
mozzarella.
-
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.
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