Lasagne recipe for 4 people, takes only 20 mins; recipe has sheet fresh lasagne, sunflower oil, flat cap mushroom, wild mushroom, parmesan, balsamic vinegar, extra-virgin olive oil, red chilli, green olive, parsley and oregano.
Open lasagne of mushrooms & olives
Course: Lasagne
Servings
4
servings
Prep time
20 mins
Ingredients
- Extra Virgin Olive Oil: 100ml extra-virgin olive oil
- Parmesan: 50g freshly grated parmesan
- Red Chilli: 1 dried red chilli, finely chopped
- Parsley: 1 handful parsley leaves, roughly chopped
- Oregano: 6 sprigs fresh oregano or marjoram, leaves picked and roughly chopped
- Green Olive: 2 handfuls green olives, stoned and halved
- Balsamic Vinegar: 2 tbsp balsamic vinegar
- Sunflower Oil: 2 tbsp sunflower oil
- Flat Cap Mushroom: 200g flat cap mushrooms, thickly sliced
- Wild Mushroom: 200g mixed wild mushrooms, trimmed
- Sheet Fresh Lasagne: 8 sheets fresh lasagne
Directions
- 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.
