Spicy mushroom lasagne recipe
The rich ragù gives any meat sauce a run for its money and can easily be made vegan.
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Cooking tools:
- Food processor
- Kitchen scale
- Fine-mesh sieve
- Saute pan
- Baking dish
- Baking sheet
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Parchment paper
- Aluminum foil
Ingredients
- 750 g chestnut mushrooms, halved
- 500 g oyster mushrooms
- 135 ml olive oil, plus extra for greasing
- 60 g dried porcini mushrooms
- 30 g dried wild mushrooms
- 2 dried chillis, roughly chopped (deseeded for less heat)
- 500 ml hot vegetable stock
- 1 onion, peeled and quartered
- 5 garlic cloves, roughly chopped
- 1 carrot, peeled and quartered (90g/3oz)
- 2 –3 plum tomatoes, quartered (200g/7oz)
- 75 g tomato paste
- 130 ml double cream
- 60 g Pecorino Romano, finely grated
- 60 g Parmesan, finely grated
- 5 g basil leaves, finely chopped
- 10 g parsley leaves, finely chopped, plus an extra tsp to serve
- 250 g dried lasagne sheets (approx 14 sheets)
- 1 pinch each of salt and black pepper
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