Open lasagne of mushrooms & olives

Open lasagne of mushrooms & olives

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(1 ratings)

Easy

Serves 4
An unusual combination - but an elegant way to serve a simply cooked dish

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal411
  • fat31g
  • saturates6g
  • carbs24g
  • sugars0g
  • fibre2.5g
  • protein10g
  • salt1g
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Ingredients

  • 8 sheets fresh lasagne
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g flat cap mushrooms, thickly sliced
  • 200g mixed wild mushrooms, trimmed
  • 50g freshly grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the dressing

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100ml extra-virgin olive oil
  • 1 dried red chilli, finely chopped
  • 2 handfuls green olives, stoned and halved
  • 1 handful parsley leaves, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 sprigs fresh oregano or marjoram, leaves picked and roughly chopped
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

Method

  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.

  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.

  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.

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Comments (5)

Chef Grady's picture

@nickname123
Whats not vegetarian about it? Because it is. It doesn't go as far as being Vegan though

maverick034's picture

Parmesan is not considered vegetarian due to the Rennet used in making it. (calf stomach) Seems to be a trend at the moment of people hunting down recipes with parmesan in it just to declare it non vegetarian. What a hobby!

nickname123's picture

Not vegetarian

benlilford's picture

Really enjoyed this recipe but felt there was too much olive oil in it (I was using ordinary olive oil rather than extra virgin though). Liked all the flavours together, it made it taste really light.

rachael01's picture
5

This is a quick meal for me and my husband after our daughter is in bed. I serve it on a bed of rocket which adds some colour to the meal. Just one thing it doesn't retain it 's heat very well so need to eat immediately after serving.

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