Open lasagne of mushrooms & olives

Open lasagne of mushrooms & olives

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
411
protein
10g
carbs
24g
fat
31g
saturates
6g
fibre
2.5g
sugar
0g
salt
1g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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.

Questions

Tips