Perhaps surprisingly, I'm not usually that big a fan of lasagne. However, I am a big fan of this lasagne.
It's a great comfort food for those cold winter nights that are coming up, but isn't too unhealthy as many comfort foods are.
A vegetarian recipe, the creamy ricotta cheese and buttery mushrooms more than make up for the lack of meat in my opinion. If you're looking for a meat alternative then this is your dish!
Just make sure you make enough to go round as, trust me, it will be gone in no time...
To make this delicious lasagne you will need:-
250g dried green lasagne sheets
1kg fresh wild mushrooms
4 garlic cloves
4 tablespoons olive oil
50g unsalted butter
4 tablespoons fresh flat leaf parsley
2-3 sprigs fresh thyme
300ml vegetable stock
150g jar of basil pesto (or you can make it yourself if you're feeling truly adventurous!)
200g ricotta cheese
Parmesan cheese and butter to finish
Salt and pepper for seasoning
First things first, start by preheating your oven to 180°C, then chop your mushrooms and onion.
Heat half of the oil and all of the butter in a large frying pan until sizzling. When the liquid is foaming, add half of the mushrooms and half of the onion.
Sauté over a high heat for roughly five minutes until tender.
Then add the rest of the mushrooms and onion, making sure they go the same.
Throw in the garlic and herbs and cook for another two minutes.
Add the vegetable stock and boil for a further five minutes, or until the sauce is all lovely and syrupy (like below...)
While the mushroom sauce is cooling, it's time to make the ricotta and pesto filling.
Simply stir together the ricotta cheese and pesto until they're well mixed...
Fillings ready, it's time to start assembling the lasagne.
It's often a good idea to slightly cook the lasagne sheets beforehand as they can often take a long time to cook properly in the oven. I cooked my lasagne sheets a bit beforehand, dropping them (carefully) into a large saucepan of boiling water for a few minutes so they were slightly softened.
When ready, spread out your sheets to make the bottom layer of the lasagne.
Start layering your fillings, starting with the ricotta and pesto spread.
Add some of the mushroom sauce then another layer of lasagne sheets, and so on, until all of the ingredients are gone.
When done layering, grate some parmesan cheese over the top and dot with butter and you're good to go.
Cover with oiled tinfoil and put in the oven for 20 minutes.
After 20 minutes, take off the tinfoil covering and bake for another 20 minutes until golden and slightly crispy round the edges.
And it should come out looking something like this!
Serve with green salad and a tomato and basil salad for a Mediterranean style meal.
You seriously need to try this recipe out for yourself, trust me it won't disappoint!