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Spicy Mushroom Lasagne

Spicy mushroom lasagne with a rich, savoury, garlicky bite.
Golden layers and bold heat from red chilli, every forkful filling.
Warm, saucy, and deeply mushroomy, it smells as good as it tastes.

dinner ⏱ 75 min 470 kcal / portion 92.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Spicy Mushroom Lasagne
v5 · rb0e705f985 20260727Z1751 165 ml olive oil 500 ml vegetable stock 3 pieces plum tomato 130 ml double cream 250 g dried lasagne sheet salt to taste 800 ml water 144 ml cream 134 ml oil 🔥 preheat oven to 230°C fan process chestnut and oyster mushrooms until finely chopped 🔥 ⏱ 30 min toss mushrooms with oil and salt, spread on tray and bake at top until golden-brown ⏳ set aside baked mushrooms to cool ⏳ ⏱ 30 min soak dried mushrooms with chillies and hot stock 🔪 strain stock and squeeze mushrooms; top up to about 340 ml stock and roughly chop mushrooms process onion, garlic and carrot until finely chopped 🍳 ⏱ 8 min fry onion mixture in oil until soft and golden process plum tomatoes until finely chopped 🍳 ⏱ 7 min cook tomatoes with tomato paste, 1½ teaspoons salt and 1¾ teaspoons pepper 🍳 ⏱ 9 min cook ragù: add rehydrated mushrooms and chillies plus baked mushrooms, cook; stir in reserved stock and water and simmer ~25 min until thick 🍳 ⏱ 2 min stir in cream and simmer; remove from heat 🌀 mix pecorino, parmesan, basil and parsley into cheese-herb mixture 🍽 assemble lasagne: spread 1/5 sauce, add 1/5 cheese, layer lasagne sheets; repeat for 5 sauce/cheese layers and 4 pasta layers 🔥 ⏱ 15 min drizzle over cream and oil, cover with foil and bake 🔥 ⏱ 12 min remove foil; bake at 220°C fan, turning halfway 🍳 ⏱ 2 min grill until edges are brown and crisp ⏳ ⏱ 5 min cool, drizzle remaining cream and oil, sprinkle parsley and pepper and serve Spicy Mushroom Lasagne 🍲 750 g chestnut mushroom 500 g oyster mushroom 60 g dried porcini mushroom 30 g dried wild mushroom 2 pieces red chilli 1 piece onion 5 pieces garlic clove 1 piece carrot 75 g tomato paste 1¾ tsp black pepper 1½ tsp salt 60 g pecorino romano 60 g parmesan 5 g basil leaf 10 g parsley leaf black pepper to taste parsley leaf to taste chestnut mushroom, oyster mushroom 150 ml dried porcini mushroom, dried wild mushroom, red chilli water onion, garlic clove, carrot 60 ml tomato paste, black pepper, salt vegetable stock double cream split label pecorino romano, parmesan, basil leaf, parsley leaf split label dried lasagne sheet 100 ml cream 15 ml cream 15 ml oil black pepper, parsley leaf 59 ml oil 29 ml cream 15 ml olive oil
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Preparation steps

  1. preheat oven to 230°C fan
  2. process chestnut and oyster mushrooms until finely chopped
  3. toss mushrooms with oil and salt, spread on tray and bake 30 min at top until golden-brown
  4. set aside baked mushrooms to cool
  5. soak dried mushrooms with chillies and hot stock for 30 min
  6. strain stock and squeeze mushrooms; top up to about 340 ml stock and roughly chop mushrooms
  7. process onion, garlic and carrot until finely chopped
  8. fry onion mixture in oil for 8 min until soft and golden
  9. process plum tomatoes until finely chopped
  10. cook tomatoes with tomato paste, 1½ teaspoons salt and 1¾ teaspoons pepper for 7 min
  11. cook ragù: add rehydrated mushrooms and chillies plus baked mushrooms, cook 9 min; stir in reserved stock and water and simmer ~25 min until thick
  12. stir in cream and simmer 2 min; remove from heat
  13. mix pecorino, parmesan, basil and parsley into cheese-herb mixture
  14. assemble lasagne: spread 1/5 sauce, add 1/5 cheese, layer lasagne sheets; repeat for 5 sauce/cheese layers and 4 pasta layers
  15. drizzle over cream and oil, cover with foil and bake 15 min
  16. remove foil; bake 12 min at 220°C fan, turning halfway
  17. grill 2 min until edges are brown and crisp
  18. cool 5 min, drizzle remaining cream and oil, sprinkle parsley and pepper and serve

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