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 varieties, even though I spent about R50 more than I normally would have. I love the earthy, meaty texture and taste of mushrooms and this recipe is perfect for Meatless Mondays.
Open Mushroom Lasagna
- 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
- 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
- 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
Ingredients for my recipe:
- Olive oil – I use extra virgin cold pressed olive oil in my recipes. Be sure to store your olive oil in a dark container in a cupboard. Exposure to light could make it go rancid.
- Garlic – buy firm garlic cloves and use even if they sprout. If this really bothers you then plant the sprouted garlic and harvest your own.
- Mushrooms – make sure that the mushrooms are firm and not slimy. Do not wash your mushrooms as they absorb too much water. Rather brush them with a mushroom brush, or some paper towel, to clean them. Make sure you cook mushrooms completely when serving to young children or the elderly.
- Crème fraîche – I prefer using this to sour cream but if you cannot find then feel free to swap it out.
- Fresh pasta – I make my own pasta as it really is simple. But if you do not want to make the effort then buy yours.
- Rocket – this is one of the easiest herbs to grown and is self-seeds extremely well.