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.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Refrigerator
- Colander
- Fine-mesh sieve
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
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
- pepper
- 250 g lasagne sheets
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