Name: Mushroom lasagne
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 150 g fontina cheese (or mozzarella), grated; 1 large free-range egg; 150 g feta, crumbled; 170 g Gruyère, grated; 400 g lasagne verde; 60 g unsalted butter; 400 ml lukewarm water; 35 g dried porcini mushrooms; 4 tbsp chopped parsley; 2 tbsp chopped tarragon; 800 g mixed fresh mushrooms, sliced if large; 1 tbsp thyme leaves; 375 g ricotta; 550 ml milk; 60 g plain flour; 1 small shallot, chopped; 50 g Parmesan, grated; salt and white pepper

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Plenty

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.

Ingredients

Mushrooms

35 g dried porcini mushrooms
400 ml lukewarm water
60

Europe
Italy
Main course
Gluten-free
Mediterranean
Vegetarian

Method

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

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Ingredients

Mushrooms

Method

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