Open lasagne of mushrooms & olives

Open lasagne of mushrooms & olives

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(2 ratings)


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

Nutrition and extra info

  • Vegetarian


  • kcal411
  • fat31g
  • saturates6g
  • carbs24g
  • sugars0g
  • fibre2.5g
  • protein10g
  • salt1g
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  • 8 sheets fresh lasagne
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

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



    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



    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



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


  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, questions and tips

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Chef Grady
16th Aug, 2015
@nickname123 Whats not vegetarian about it? Because it is. It doesn't go as far as being Vegan though
15th Apr, 2016
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!
19th Jan, 2014
Not vegetarian
27th Dec, 2013
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.
24th Feb, 2009
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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