Open lasagne of mushrooms & olives

Open lasagne of mushrooms & olives

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Vegetarian

Vegetarian

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.

411 kcalories, protein 10g, carbohydrate 24g, fat 31 g, saturated fat 6g, fibre 2.5g, salt 1 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

  • 24 February 2009

    freya's mum rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Vegetarian

Vegetarian

Gutsy taste, elegant presentation

Ingredients

  • 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

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411 kcalories, protein 10g, carbohydrate 24g, fat 31 g, saturated fat 6g, fibre 2.5g, salt 1 g

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