Mushroom lasagne bianco

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

400 g mixed mushrooms, sliced
1 T olive oil
1 T butter, plus extra to bake
2 cloves garlic, crushed
Sea salt and freshly ground black pepper
1½ cups vegetable or porcini mushroom stock
¼ cup chopped chives, plus extra to garnish
250 g ricotta, crumbled
1 cup grated Parmesan, plus extra for sprinkling
½ t oregano
12 sheets fresh lasagne
½ cup cream
2-3 T breadcrumbs
150 g shimeiji mushrooms, stir-fried in butter
Fresh rocket, for serving

Cooking Instructions

Preheat the oven to 190°C. Sauté the sliced mushrooms in the olive oil and butter over a brisk heat until just cooked. Stir in the garlic and season to taste.

Blend the cooked mushrooms with ½ cup stock and the chopped chives. Allow to cool. Mix with crumbled ricotta, grated Parmesan and oregano. Check seasoning.

In one or two suitably sized greased baking dishes, alternately layer the fresh lasagne sheets and the mushroom-cheese mixture, ending with two lasagne sheets.

Pour over the remaining stock and cream and sprinkle with grated Parmesan and breadcrumbs. Dot with butter and bake for 30 minutes, or until the top is golden and the pasta tender.

Top with the stir-fried shimeiji mushrooms and chopped chives and serve with rocket.

Cook’s notes: As an alternative, use soft goat’s cheese instead of ricotta and toss the mushroom-cheese mix with pasta, adding a little cream and a lot of Parmesan. The mixture would also work well as a filling for an omelette or baked savoury pancakes.

TASTE’s take:
A comfort dish, especially for mushroom-lovers.