Mushroom Lasagne

This dish was inspired by Kath(and her mum-in-law) in this post.

I created my own dish based on that idea but with the following adaptations:

  • I wanted no watery or sloppy sauce.  I much prefer thick and clingy – sauces, soups, etc.
  • I used different cheeses as I didn’t find smoked mozarella, and have never been too keen on mozarella anyway as it has such a mild flavour – although I’m sure the smokey version would sort that problem out!  I prefer pronounced flavours in most of my foods.
  • I used Cottage Cheese as white sauce which is fantastic – it gives great texture, and is so much easier than messing around with making a roux sauce.

In the pan:

450g punnet Chestnut mushrooms, sliced

250g punnet white mushrooms, sliced

Medium onion, peeled and finely chopped

Glug of Extra Virgin Olive oil

Tbsp butter

Ground Black Pepper

650g tub Cottage Cheese(full-fat to reduce liquid seepage)

75g Parmesan, grated

Lasagne sheets

500g jar garlic & onion tomato pasta sauce

75g strong Cheddar cheese

Oven:  180*C

Melt the olive oil in a large pan, add the chopped onion and fry gently until it is soft and translucent.  Add the butter to the pan, squash in the mushrooms, add a good grinding of black pepper, put on a lid and let the mushrooms cook down until there is virtually no liquid left. Once the mushrooms have got hot and released lots of liquid it will help to remove the lid from the pan so the liquid can evaporate.

While mushrooms are cooking empty the cottage cheese into a large bowl, grate in the Parmesan and stir together.

Once mushrooms are ready, do layers in a lasagne dish: Layer mushrooms, layer garlic & onion sauce, layer lasagne sheets, layer cottage cheese – repeat until ingredients are used up, finishing with a layer of cottage cheese mix on top. Grate Cheddar over the top of the cottage cheese mix.

Place the lasagne dish onto a baking sheet – to reduce horrible mess in the bottom of the oven when  the sauces bubbles over! Cook in the oven for 30 minutes.

Enjoy!

There was still some liquid seepage even though I cooked off the liquid from the mushrooms – I spooned it away rather than serving it.

This lasagne was divine!  It was tasty with the different cheeses and the pasta sauce – definitely look for the garlic & onion variety, as that added extra flavour.  Because it was full-fat it was filling and satisfying, so I wasn’t looking for nibbles to eat two hours later.  And the mushrooms, onion and tomato sauce provide two portions of veg which is a tasty way of upping one’s vegetable in-take.

Guess where this little fella ended up….?!!

Here he is!

And again!  With lots of cooking liquid…

Liquid simmered off, so mushrooms are drier…

Cottage cheese with Parmesan…

Layers later, and Cheddar grated on top, like so….

Equals a beautiful sight in the kitchen 🙂

The cheesy end result:

Goodness knows how, but I forgot to take a picture of the sliced-open end result – sorry!  But believe me when I say it tasted fabulous…wonderful slices of pasta, mushroom and cheese layers = heaven to the taste-buds…

You drooling yet?!!  Any other interesting lasagne recipes out there, apart from the traditional meat lasagne?

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