Open lasagne of mushrooms & olives
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
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.
