Lasagna with Slow Roasted Mushrooms and Goat cheese

Courtesy of the Mushroom Council and Kitchen Wench


Yield: 3-4 servings


For slow roasted mushrooms

500g button mushrooms, cleaned and thickly sliced
3-4 tbsp olive oil
3 garlic cloves, crushed
Juice of 1/2 a lemon
Zest of 1 lemon
Salt & pepper to taste

For lasagna

1 batch slow roasted mushrooms
4 fresh lasagna sheets
150g ricotta cheese
100g soft goat cheese
1/2 cup thin or cooking cream
1 large organic egg
1 large onion, roughly diced
2 cloves garlic, crushed
2 tbsp butter


Preheat the oven to 320F, then toss the sliced mushrooms in olive oil, crushed garlic, lemon and salt and pepper. Scatter the mushrooms onto a baking tray lined with non stick baking paper, then roast for 30 to 40 minutes or till browned on the bottom. Flip over all the mushroom slices and roast for another 10 to 15 minutes, then remove from the oven and cool.

Melt the butter in a non stick frying pan over medium heat, then add the onion and garlic to the pan and sauté till translucent and soft. Once soft, mix together with the ricotta, goat cheese, thin cream and egg till the mixture is well incorporated.

Line a non-stick loaf tin with the first lasagna sheet, then layer with 1/4 of the cheese mixture and add 1/4 of the slow roasted mushrooms. Repeat till you’ve used up all of the mushrooms and cheese, then bake in an oven at 350F for 30 minutes or till a skewer poked through the pasta sheets goes through cleanly.

Allow to cool slightly in the pan before carefully removing onto a plate, and serve while still warm with a fresh garden salad.


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