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  1. Home
  2. vegetarian lasagna recipe

Posh porcini mushroom lasagne

Dried porcini add an earthy flavour boost to this vegetarian mushroom lasagne recipe. Easy to make, it's perfect for both entertaining and everyday cooking. - by Alison Pickel
  • 28 Mar 2017
Posh porcini mushroom lasagne
Cook: 90 Minutes - easy - Serves 6 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
Dried porcini add an earthy flavour boost to this vegetarian mushroom lasagne recipe. Easy to make, it's perfect for both entertaining and everyday cooking.

Ingredients

30 g dried porcini mushrooms

500 ml thickened cream

500 ml vegetable stock

1 bay leaf

2 tbsp olive oil

750 g flat mushrooms, finely chopped

2 tbsp chopped flat-leaf parsley

1 egg

10 large fresh lasagne sheets

25 g butter, softened

150 g parmesan, grated

Method

  1. Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of thickened cream. Remove the bay leaf.
  2. Put oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and cool.
  3. Heat the oven to 200°C/fan-forced 180°C. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well. Brush a baking dish (about 20 × 30cm) with butter, and add a layer of pasta, cutting the sheets to make a single layer if you need to. Ladle the cream over, then sprinkle with parmesan.
  4. Scatter with the mushroom mix, then add more pasta. Continue layering pasta with cream, cheese and mushrooms, finishing with pasta topped with cream and cheese – you’ll need about 4-5 layers. Bake for 30 minutes, or until bubbling and golden brown.

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