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