Mushroom Lasagne
australianmushroomgrowers.com.au
Preheat the oven to 180℃ and lightly grease a ceramic baking dish. Place half of the parmesan cheese in a bowl with the ricotta and eggs. Mix to combine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushroomgrowers.com.au.
Ingredients
- 1 cup grated parmesan cheese
- 500 g smooth ricotta
- 2 eggs
- 200 g baby spinach
- 2 cups boiling water
- 20 g butter
- 200 g button mushrooms, sliced
- ⅓ cup dried porcini mushrooms
- 1 l boiling water, additional
- 1 onion, diced
- 4 cloves garlic, crushed
- 500 g portobello mushrooms, finely diced
- 50 g tomato paste
- 300 ml tomato passata
- 4 sprigs oregano, leaves only
- salt and pepper
- 250 g lasagne sheets
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