Recipe For Open Mushroom Lasagna

I went to the farmers market this past weekend to get mushrooms. The usual people I get them from were not there, but I still got some lovely mushrooms even though I spent about R50 more than I normally would have. I love the earthy, meaty texture and taste of mushrooms and this open mushroom lasagna dish is perfect for Meatless Mondays.

Open Mushroom Lasagna
Open Mushroom Lasagna

Open Mushroom Lasagna
  • 15mls olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 100g shitake mushrooms, sliced
  • 100g button mushrooms, sliced
  • 100g oyster mushrooms, shredded by hand
  • 30mls roasted red pepper pesto
  • 45mls crème fraîche
  • freshly ground black pepper and salt to season
  • 2 fresh lasagna sheets per person
  • 40g rocket
  • 20g beech mushrooms
  1. heat the olive oil in a large pan and bring a large pan of water to the boil
  2. sweat off the onion until it is translucent
  3. add the garlic
  4. add the shitake mushrooms and cook
  5. add the button mushrooms and cook
  6. add the oyster mushrooms and cook
  7. add the pesto and the crème fraîche
  8. season
  9. add salt to your pasta water and cook the lasagna sheets for 3 minutes
  10. you may need to loosen the pasta sauce with some of the pasta water
  11. wilt the rocket leaves in a separate pan
  12. add the beech mushrooms to the rest of the mushrooms
  13. construct your open lasagna by putting rocket on the plate, then a lasagna sheet, topped with some mushroom sauce, then another lasagna sheet and the rest of the mushroom sauce

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6 thoughts on “Recipe For Open Mushroom Lasagna

  1. This doesn’t look like any Lasagna i know, but my mouth is getting all watery just from watching the picture!

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    1. thank you 🙂

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  2. I like this!
    Friday greets to Dave and I hope you enjoy your R&R in PE.

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    1. thanks Cin – Friday greets back (on a Monday!) We had a great time away 🙂

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