Open lasagne with mushrooms, parmesan sauce & pecan salt

Mushroom lasagne

 0 Reviews

Recipe by AFrecknall
Serves 2
Ready in 15 to 30 mins

Ingredients

  • 2tbsp extra virgin rapeseed oil, plus a drizzle to serve
  • 750 mixed mushrooms, sliced or quartered
  • 200ml single cream
  • 4tbsp milk
  • 40g finely grated vegetarian parmesan-style cheese
  • 2tbsp roughly torn greek basil
  • 40g pecans, toasted
  • 1/2tsp smoked salt
  • 6 fresh lasagne sheets, each cut into 3

How To Cook

  1. Heat the oil in a large pan, add half the mushrooms and cook for 8-10 minutes until browned and any liquid is cooked off; transfer to a plate and repeat. Return all the mushrooms to the pan, and keep on a low heat.
  2. In a saucepan, gently heat up the cream, milk, parmesan-style cheese and basil. Finely chop the pecans or crush in a pestle and mortar with the smoked salt until quite fine.
  3. Meanwhile, add the lasagne to a pan of boiling water, a few pieces at a time, and cook for 2 minutes, then drain.
  4. To serve, lay a sheet of pasta on a warmed plate, add some mushrooms, a spoonful of sauce and repeat, finishing with a sheet of pasta.
  5. Scatter with pecan salt and a drizzle of oil.
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Open lasagne with mushrooms, parmesan sauce & pecan salt
  • Serves 2
  • Ready in 15 to 30 mins
    Ingredients
  • 2tbsp extra virgin rapeseed oil, plus a drizzle to serve
  • 750 mixed mushrooms, sliced or quartered
  • 200ml single cream
  • 4tbsp milk
  • 40g finely grated vegetarian parmesan-style cheese
  • 2tbsp roughly torn greek basil
  • 40g pecans, toasted
  • 1/2tsp smoked salt
  • 6 fresh lasagne sheets, each cut into 3
    How to Cook
  1. Heat the oil in a large pan, add half the mushrooms and cook for 8-10 minutes until browned and any liquid is cooked off; transfer to a plate and repeat. Return all the mushrooms to the pan, and keep on a low heat.
  2. In a saucepan, gently heat up the cream, milk, parmesan-style cheese and basil. Finely chop the pecans or crush in a pestle and mortar with the smoked salt until quite fine.
  3. Meanwhile, add the lasagne to a pan of boiling water, a few pieces at a time, and cook for 2 minutes, then drain.
  4. To serve, lay a sheet of pasta on a warmed plate, add some mushrooms, a spoonful of sauce and repeat, finishing with a sheet of pasta.
  5. Scatter with pecan salt and a drizzle of oil.
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