Open Mushroom Lasagna Recipe

An open mushroom lasagna is a great way to make use of mushrooms. And it is a recipe for when you don’t have the patience to layer up an ordinary lasagne. This is made even easier by using ready to go lasagne sheets.

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
Print Recipe
No ratings yet

Open Mushroom Lasagna

Ingredients

  • 15 mls olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 100 g shitake mushrooms sliced
  • 100 g button mushrooms sliced
  • 100 g oyster mushrooms shredded by hand
  • 30 mls roasted red pepper pesto
  • 45 mls crème fraîche
  • freshly ground black pepper and salt to season
  • 2 fresh lasagna sheets per person
  • 40 g rocket
  • 20 g beech mushrooms

Method

  • heat the olive oil in a large pan and bring a large pan of water to the boil
  • sweat off the onion until it is translucent
  • add the garlic
  • add the shitake mushrooms and cook
  • add the button mushrooms and cook
  • add the oyster mushrooms and cook
  • add the pesto and the crème fraîche
  • season
  • add salt to your pasta water and cook the lasagna sheets for 3 minutes
  • you may need to loosen the pasta sauce with some of the pasta water
  • wilt the rocket leaves in a separate pan
  • add the beech mushrooms to the rest of the mushrooms
  • 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

Click on the links for conversions and notes.

Top of Page