Comfort food for autumn weather: Mushroom lasagna to die for
Nothing better than a nice warm meal that suits the season. Right? And since we will remain in the autumn mood for a while, we opt for a mushroom theme. To really move on to the stews in a few weeks.
Need more inspiration for the kitchen? Then take a look here Barts Cookbook.
Ingredients 4 persons
- 1 kilo mushroom mix of oyster mushrooms, chestnut mushrooms, shiitake.
- 1 red pepper
- 200 ml vegetable stock
- 1 onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 2 plum tomatoes, finely chopped
- 75 grams of tomato puree
- 130 ml cream
- 60 grams Pecorino, grated
- 60 grams Parmesan cheese, grated
- Handful of basil leaves
- 240 grams of dried lasagna sheets
- Olive oil
- Salt pepper
Preheat the oven to 230 degrees (convection oven).
Chop the fresh mushrooms into fine pieces with a kitchen knife. Pour them out onto a baking tray lined with baking paper and sprinkle with a generous dash of olive oil and a pinch of salt. Place in the preheated oven for 20 minutes. Remove from the oven, set aside and turn the oven to 220 degrees.
Cut the red pepper. Now heat a large pan with a generous dash of olive oil over medium heat and fry the onion, garlic, carrot and tomatoes until a golden brown mixture. Also add the tomato puree and a pinch of salt and pepper. Cook for about 7 minutes and then add the mushrooms and stir well. Now add the vegetable stock and let it reduce until the mixture gets a firmer texture.
In the meantime, mix the grated cheeses with the chopped herbs in a bowl and set aside. Finally, add 100 ml of the whipped cream to the frying pan and let it simmer for another 2 minutes. Turn off the heat.
Now it's time to start stacking. Start with 1/5 of the sauce, followed by the lasagna sheets and then 1/5 of the cheese mixture. Repeat this process until your baking dish is full and make sure you end with a layer of cheese.
Finally, drizzle a tablespoon of cream and a tablespoon of olive oil over the lasagna. Bake in the preheated oven for 25 minutes or until the edges turn brown. Garnish with parsley if desired and serve with a simple green salad.
