Mushroom lasagne

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

It took the aid of Cook’s Illustrated, an American magazine for food nerds like me, to enable me to crack the secret for a perfect cheesy lasagne. Serve this with a rocket and tomato salad.



  • 35 g dried porcini mushrooms
  • 400 ml lukewarm water
  • 60


Preheat the oven to 180°C/Gas Mark 4. Cover the porcini with the lukewarm water and leave to soak for 5 minutes. Drain in a sieve set over a bowl, squeezing the mushrooms to remove all the liquid; reserve the liquid.

Melt the butter in a large heavy-based saucepan. When foaming