Spicy mushroom lasagne

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Nutrition Facts

Amount Per Serving

Calories 626 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 12g75%

Cholesterol 47mg16%

Sodium 758mg33%

Potassium 1475mg42%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 9g10%

Protein 21g42%

Vitamin A 3031IU61%

Vitamin C 12mg15%

Calcium 292mg29%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

What could be more autumnal than a mushroom lasagne packed with chilli?

Prep Time35

Cook Time1 35

Course: Main Course

Cuisine: British

Servings:

Calories: 626kcal

Author: Yotam Ottolenghi and Ixta Belfrage

Equipment

Food processor
2 large bowls
Large, 40cm x 35cm rimmed baking tray
Small bowl

Ingredients

750 g chestnut mushrooms halved
500 g oyster mushrooms
135 ml olive oil plus extra for greasing
60 g dried porcini mushrooms
30 g dried wild mushrooms
2 dried red chillies roughly chopped (deseeded for less heat)
500 ml hot vegetable stock
1 onion peeled and quartered
5 garlic cloves roughly chopped
1 carrot peeled and quartered (90g)
3 plum tomatoes quartered (200g)
75 g tomato paste
130 ml double cream
60 g Pecorino Romano finely grated
60 g Parmesan finely grated
5 g basil leaves finely chopped
10 g parsley leaves finely chopped, plus an extra tsp to serve
250 g dried lasagne sheets (about 14 sheets)
salt
black pepper

Method

Preheat the oven to 230°C fan
Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with three tablespoons of oil and one teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for eight minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, one-and-a-half teaspoons of salt and one-and-three-quarter teaspoons of freshly cracked black pepper. Cook for seven minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for nine minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another two minutes, then remove from the heat.
Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
Drizzle over one tablespoon of cream and one tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final two minutes, until the edges are brown and crisp. Set aside to cool for five or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.

Nutrition