Open Lasagne Of Mushrooms & Olives
This recipe combines the earthy flavors of mixed mushrooms with a zesty olive and herb dressing, all layered between delicate sheets of fresh lasagne. The result is a satisfying and flavorful dish that's perfect for a special meal or a cozy night in.
— Constant Cookbook
Ingredients
- 8 sheets fresh lasagne
- 2 tbsp sunflower oil
- 200g flat cap mushrooms , thickly sliced
- 200g mixed wild mushrooms , trimmed
- 50g freshly grated parmesan
- 2 tbsp balsamic vinegar
- 100ml extra-virgin olive oil
- 1 dried red chilli , finely chopped
- 2 handfuls green olives , stoned and halved
- 1 handful parsley leaves, roughly chopped
- 6 sprigs fresh oregano or marjoram, leaves picked and roughly chopped
Instructions
- To make the dressing, gently heat the balsamic vinegar, olive oil and chilli together with 1 tbsp of water. Once warm, add the olives and the herbs, remove from the heat and set aside.
- Bring a large pot of water to the boil, add the lasagne sheets and salt if you wish, then simmer for 3 mins. Meanwhile, heat the sunflower oil in a large frying pan until very hot. Add the flat cap mushrooms and fry for 1 min until they start to colour. Add mixed mushrooms and fry for 2-3 mins more. Season if you want to and set aside.
- Drain the lasagne sheets and put one on the base of each of four large plates. Scatter the mushroom mixture over and put a second sheet on top. Spoon over the dressing, sprinkle over the parmesan and serve immediately.
Yield
Serves 4
Nutrition
- Calories: 411 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Fiber Content: 2.5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1 milligram of sodium
Comments
No comments found.