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Open lasagne of mushrooms & olives
Serves 4
Easy
Total time:
An unusual combination - but an elegant way to serve a simply cooked dish
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- 8 sheets fresh lasagne
- 2 tbsp sunflower oil
- 200g flat cap mushroomsthickly sliced
- 200g mixed wild mushroomstrimmed
- 50g freshly grated parmesan
For the dressing
- 2 tbsp balsamic vinegar
- 100ml extra-virgin olive oil
- 1 dried red chillifinely chopped
- 2 handfuls green olivesstoned and halved
- 1 handful parsleyleaves, roughly chopped
- 6 sprigs fresh oreganoor marjoram, leaves picked and roughly chopped
Nutrition: per serving
- kcal411
- fat31g
- saturates6g
- carbs24g
- sugars0g
- fibre2.5g
- protein10g
- salt1glow
Method
step 1
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.
step 2
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.
step 3
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.
