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

0.800KgLasagne sheets
2.000KgButton mushrooms
0.050KgMorel mushrooms
0.050KgShitake mushrooms
0.050LitreOlive oil
0.150KgOnion chopped
0.025KgGarlic chopped
0.400KgMarinara sauce
0.100KgBasil chopped
0.100KgTomato chopped
0.100KgBechamel sauce
0.100KgParmesan cheese grated
0.300KgMozzarella – shredded
0.250KgCheddar – shredded


  • 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