Wild Mushroom Lasagne

Dish Name : Wild Mushroom Lasagne

Wild morels (mushroom = fungi) it is advised not to consume morels in large quantity. Lasagne is one of the oldest types of Italian pasta which is wide & flat.

Ingredients for 10 portions

Qty Unit Description
0.800 Kg Lasagne sheets
2.000 Kg Button mushrooms
0.050 Kg Morel mushrooms
0.050 Kg Shitake mushrooms
0.050 Litre Olive oil
0.150 Kg Onion chopped
0.025 Kg Garlic chopped
0.400 Kg Marinara sauce
0.100 Kg Basil chopped
0.100 Kg Tomato chopped
0.100 Kg Cream
0.100 Kg Bechamel sauce
0.100 Kg Parmesan cheese grated
0.300 Kg Mozzarella - shredded
0.250 Kg Cheddar - shredded

Method:

  • Saute sliced mushrooms (all types) for 2 mins & add chopped onion & garlic. Sprinkle olive oil.
  • Add marinara sauce and chopped tomatoes. Add salt and cook for 20 mins
  • Now add cream and chopped fresh basil and cook for 1 min
  • Cook lasagna sheets for exactly 1 min in boiling water with salt, remove & drain.
  • Put tomato sauce (marinara) as a base in a deep square baking tray & line lasagne sheets on top
  • Put a layer of cooked mushroom, Sprinkle shredded mozzarella & cheddar cheese on top
  • Place lasagne sheets and repeat the process Make 4-5 layers till tray fill till the top.
  • Put a layer of bechamel sauce on top and sprinkle mozzarella & Parmesan cheese.
  • Bake the lasagne in the oven at 160 degrees Celsius for 25 minutes.
  • Once the lasagna is ready, cut in into 3-inch square & cool it for 5 mins then transfer to a serving plate.
  • Place a few pieces of sauteed mushroom & fresh basil as garnish