Deconstructed Lasagne

If you do not have time to make a baked dish, make this deconstructed lasagne with exotic mushrooms.

Today’s inspirational recipe from Lavender and Lime ♥ Deconstructed Lasagne With Exotic Mushrooms ♥ #LavenderAndLime Click To Tweet

I love mushrooms – all sorts, shaped and types. And I found an exotic mushroom mix at Woolworths. These contained the more expensive mushrooms like shiitake, shimeji and king mushrooms. As soon as I put these into the trolley, I had to think what I was going to do with them. I have a lovely, award winning recipe for 5 mushroom pasta, and was more than ready to do this when I discovered fresh pasta sheets. Now, I normally make my own – but this was during the week and any time saving help I can get is more than welcome. Using these exotic mushrooms, and the more ordinary and readily available portobello and button mushrooms, I made a very tasty dinner for us. As an added bonus, the leftover lasagne sheets have been frozen. This means that the next time I need a quick meal I already have an ingredient in the freezer.

Deconstructed Lasagne With Exotic Mushrooms And Broccoli
Deconstructed Lasagne With Exotic Mushrooms and Broccoli
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Deconstructed Lasagne with Exotic Mushrooms and Broccoli

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 300 g mix of Shiitake, Portabellini, Shimeji, King and Button Mushrooms, sliced
  • 50 g butter
  • 15 mls olive oil
  • salt and freshly ground black pepper to season
  • 30 mls white wine
  • 30 mls cream
  • 1 handful flat leaf parsley, roughly chopped
  • 200 g broccoli florets
  • 4 sheets lasagne


  • heat the butter and the oil in a frying pan and add a handful of the mushrooms as soon as the butter has melted.
  • as soon as these have cooked, add another handful and repeat the process until all the mushrooms have cooked
  • add the white wine and seasoning and allow the mushrooms to cook completely
  • remember, you can never overcook mushrooms and you should boil the wine for 30 seconds before adding to the mushrooms
  • add the cream and allow to heat through and then add the parley
  • while you are doing this, bring a pot of water to the boil
  • once the water is boiling, add salt and the pasta sheets
  • put the broccoli florets into a steamer insert and cook for 3 minutes
  • drain and serve by placing the broccoli on a plate, then a pasta sheet, then some of the sauce, another pasta sheet and the last of the sauce


enjoy with a glass of chilled unwooded chardonay

Click on the links for conversions and notes.

Do not be confused with the two words, lasagna and lasagne. Lasagna is the single form of the word whereas lasagne is the plural. Remember this as the A&E rule. All Italian words in the singular that end in A, come plural by changing the A to an E.

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