Mushroom Lasagne. This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. This is the perfect dish for my husband.

Use vegetarian cheese to turn this into a delicious veggie lasagne. Hello everybody and welcome to my kitchen; today we will see how to prepare lasagne with mushrooms. Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. You can cook Mushroom Lasagne using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mushroom Lasagne

Prepare 1 kg of mushrooms (I used chestnut, portobello and white).
You need 2 of brown onions.
You need 10 cloves of garlic (yes, really!).
It's 2 tbsp of olive oil.
It's 1 pinch of oregano.
Prepare 1 tsp of salt.
You need 2 tsp of ground black pepper.
It's 250 g of mascapone.
Prepare 2 tbsp of milk.
It's 1 of large handful grated cheese.
Prepare 1 of small handful grated Parmesan.
You need of Basil (optional garnish).

This vegetarian Mushroom Lasagna made with rich porcini broth and nutty Parmigiano-Reggiano is a satisfying non-meat alternative to regular lasagna. Three super-savoury recipes that celebrate the unique flavour and texture of mushrooms: a traybake ragu, a spicy lasagne and a toast-topping confit of oyster mushrooms with a tangy aïoli. I'm a huge mushroom fan, love them prepared all kinds of ways. This recipe uses the expected lasagna noodles and classic cheeses found in lasagna.

Mushroom Lasagne instructions

Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently).
Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften..
Meanwhile, slice the mushrooms..
Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper..
Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!.
Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each..
Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed..
Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan..
Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!.

In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat. If you like mushrooms and deliciously tender lasagna noodle infused with a creamy, garlic white sauce then make this mushroom lasagna. Bakeware + Pasta + Cheese + Tomato + Onion + Garlic + ANY Mushroom. Chicken spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and light sauce. This chicken lasagna is the best!