Image: South African Mushroom Farmer’s Association
Double Mushroom Lasagne – Double the flavour with mushrooms
A layered experience that will keep everybody at the table happy, our Double Mushroom Lasange is always going to be a winner.
Image: South African Mushroom Farmer’s Association
It’s been a layered year for everybody with many ups and downs. However, we want the second half of the year to be all ups and no downs. Layer after layer of goodness is on your way with our incredible Double Mushroom Lasagne. This lasagne recipe adds double the flavour with brown and portobello mushrooms used in different ways. It’s also very easy to turn it into a vegetarian dish. Even meat-lovers will enjoy this dish when you swap the dairy for your preferred substitute.
Lasagne shouldn’t intimidate you with all of the steps and this recipe shows you how easy it can be. You can do most of the preparation in easy steps and let most of the ingredients sit to one side as you do the rest. The béchamel is easy to make and adds some spice with nutmeg for a creamy addition to your pasta. Layer your Double Mushroom Lasagne with meaty, umami and tomato flavour. If you want to turn this pasta into a vegan or vegetarian dish, just substitute the parmesan cheese and milk with your preferred vegan alternatives.
A layered experience that will keep everybody at the table happy, our Double Mushroom Lasange is always going to be a winner.
Double Mushroom Lasagne Recipe
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
45
minutesResting Time
10
minutesTotal time
1
hour10
minutesIngredients
6 large portobello mushrooms, sliced
Salt and pepper, to taste
olive oil
- Mushroom sauce:
3 tbsp olive oil
1 onion, finely diced
1 carrot, finely grated
1 stalk celery, finely diced
4 cloves garlic, finely minced
500 g brown mushrooms or portabellinis, finely diced
1 tbsp dried Italian herbs
700 ml tomato passata
1 pinch nutmeg
250 g lasagne sheets
40 g parmesan, grated
- Béchamel sauce:
1 litre milk
75 g butter
75 g flour
1 pinch nutmeg
Salt and pepper, to taste
Method
- Mushroom sauce:
- Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring, until the onion begins to brown and softens. Add carrot and celery and cook until tender. Add garlic and cook until fragrant.
- Add the mushrooms to the pot and cook stirring occasionally, until liquid is released and mushrooms are browned. Season well with salt, pepper and Italian herbs.
- Pour in the tomato passata and bring to a simmer.
- Simmer until the sauce is thick. Set aside
- Béchamel:
- Melt butter in a pan over medium heat. Add flour and whisk for a few minutes until the mixture smells like biscuits and is lightly golden. Very gradually pour the milk into the mixture and whisk constantly until smooth. Add nutmeg, season well, and simmer for 3-4 minutes until thickened. Set aside.
- Finishing touches:
- Bring a large pot of salted water to a boil. Add the lasagne sheets and cook for 5 minutes, stirring occasionally. Drain and set aside in a single layer.
- Fry off the large slices of portobellos on high heat in a drizzle of olive oil. Season lightly.
- Assembly:
- Preheat oven to 200˚C.
- To assemble the lasagne, spoon half the mushroom sauce into the baking dish, scatter with some slices of portabellos and spread with one-third of bechamel. Cover with pasta sheets, then repeat with the remaining mushroom mixture, more portabellos and one more third of the bechamel. Cover with more pasta sheets. Finish the lasagne with the final layer of bechamel and scatter with parmesan.
- Bake for 30 minutes until golden brown and bubbling.
- Remove from the oven and allow to rest for 10 minutes before slicing and serving.
Notes
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There are lots of ways to layer flavour and serve amazing dishes to your friends and family. Just have a look at our recipe page, we have excellent suggestions for you to try.
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