"Open Mushroom Lasagna"
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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
  • 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