Recipes
Roasted Mushroom Lasagne
Tasty, cheesy vegetarian delight
| 1 |
Tablespoon fresh finely grated parmesan |
| 100g |
ball mozzarella, thinly sliced |
| 120g |
fresh young leaf spinach |
| 150g |
passata (sieved jarred tomatoes) |
| 350g |
tub fresh four cheese sauce |
| 4 |
large sheets fresh lasagne pasta, about 200g, each sheet measuring 17x22cm |
| 400g |
large mushrooms, thickly sliced |
| 50g |
Clover |
| Pinch |
salt and freshly ground black pepper |
Pre-heat the oven to 220°C, fan 200°C, gas mark 7. Melt the Clover on a large baking tray in the oven for 5 minutes. Place all the mushroom slices on the baking tray in one layer and cook for 15 minutes, turning halfway through. Remove from the oven and cool slightly. Reduce the oven temperature to 180°C, 170°C fan, gas mark 4.
Generously grease a large, deep two-litre capacity oven proof dish with plenty of Clover. Layer a third of the passata on the base, cover with a single layer of lasagne pasta, the next third of passata, then half the spinach leaves, another layer of lasagne, all of the roasted mushrooms and then all of the sliced mozzarella. Follow with another layer of lasagne sheets, the final third of passata, remaining spinach and a final layer of lasagne sheets. Pour over the four cheese sauce, using a spoon to spread it evenly over the top. Sprinkle over the Parmesan. Bake in the oven for 35 minutes.
Finally, brown the top of the lasagne under a hot grill for three minutes until golden. Serve with salad.
- Serves: 4
- Preparation time: 20 mins
- Cooking time: 55 mins