Open lasagne of mushrooms & olives
An unusual combination - but an elegant way to serve a simply cooked dish
Difficulty and servings
Serves 4
Preparation and cooking times
Vegetarian
- 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.
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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1829/
http://www.bbcgoodfood.com/recipes/1829/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
- 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
Search Good Food
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
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
- 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
411 kcalories, protein 10g, carbohydrate 24g, fat 31 g, saturated fat 6g, fibre 2.5g, salt 1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
24 February 2009
freya's mum rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.