Vegetarian Lasagne Recipe With Posh Porcini Mushrooms

Posh porcini lasagne

  • serves 6
  • Easy

This posh porcini lasagne recipe is easy to make, vegetarian and feeds a crowd, perfect for family dinners or easy entertaining

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Try our vegetarian lasagne recipe made with porcini mushrooms for a veggie alternative to the classic lasagne.

Ingredients

  • dried porcini 30g
  • double cream 500ml
  • vegetable stock 500ml
  • bay leaf 1
  • olive oil
  • flat mushrooms 750g, finely chopped
  • flat-leaf parsley chopped to make 2 tbsp
  • egg 1
  • fresh lasagne sheets 10 large or 15 small
  • butter 25g, softened
  • parmesan or veggie alternative 150g, grated

Method

  • Step 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 double cream. Remove the bay leaf.

  • Step 2

    Put 2 tbsp 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.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. 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 x 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.

  • Step 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.

Nutritional Information

  • Kcals 716
  • Fat 61.4g
  • Saturates 35.8g
  • Carbs 21.1g
  • Fibre 2.3g
  • Protein 18.6g
  • Salt 0.8g
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