Name: Open lasagne of mushrooms & olives
Total time: 45 min
Yield: 4
Cuisine: Italian
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

8 sheets fresh lasagne
2 tbsp sunflower oil
200g flat cap mushrooms
thickly sliced
200g mixed wild mushrooms
trimmed
50g freshly grated parmesan

For the dressing

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

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.