Vegetarian Lasagne Recipe With Posh Porcini Mushrooms

Posh porcini lasagne

Name: Posh porcini lasagne
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: 30g dried porcini; 500ml double cream; 500ml vegetable stock; 1 bay leaf; olive oil; 750g flat mushrooms finely chopped; chopped to make 2 tbsp flat-leaf parsley; 1 egg; 10 large or 15 small fresh lasagne sheets; 25g butter softened; or veggie alternative 150g parmesan grated

Janine Ratcliffe

Published: March 4, 2016 at 10:22 AM

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Serves 6

Easy

Total time: 1 hr and 30 mins

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This posh porcini lasagne recipe is easy to make, vegetarian and feeds a crowd, perfect for family dinners or easy entertaining

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this luxurious porcini mushroom lasagne, then check out our classic lasagne and more vegetarian lasagne recipes.

For more veggie options, check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.

Ingredients

Nutrition

30g dried porcini
500ml double cream
500ml vegetable stock
1 bay leaf
olive oil
750g flat mushrooms

finely chopped
chopped to make 2 tbsp flat-leaf parsley
1 egg
10 large or 15 small fresh lasagne sheets
25g butter

softened
or veggie alternative 150g parmesan

grated

Nutrition: per serving

kcal716
fat61.4g
saturates35.8g
carbs21.1g
fibre2.3g
protein18.6g
salt0.8g

Method

step 1

Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Remove the bay leaf.
step 2

Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and cool.
step 3

Heat the oven to 200C/fan 180C/gas 6. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well. Brush a baking dish (about 20 x 30cm) with butter, and add a layer of pasta, cutting the sheets to make a single layer if you need to. Ladle the cream over, then sprinkle with parmesan.
step 4

Scatter with the mushroom mix, then add more pasta. Continue layering pasta with cream, cheese and mushrooms, finishing with pasta topped with cream and cheese – you’ll need about 4-5 layers. Bake for 30 minutes, or until bubbling and golden brown.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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