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Open lasagne with mushrooms


Serves: 4
timePrep time: 40 mins
timeTotal time:
Open lasagne with mushrooms
Recipe photograph by Steve Ryan

Open lasagne with mushrooms


Serves: 4
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
499Kcal
Fat
37gr
Saturates
21gr
Carbs
31gr
Sugars
3gr
Fibre
3gr
Protein
9gr
Salt
0.1gr

Ben Murphy

Ben Murphy

Ben Murphy was the Head Chef at The Woodford in South Woodford, London. During his time there, the restaurant picked up various accolades such as the Champagne Laurent-Perrier London Restaurant of the Year at the London Restaurant Awards.
See more of Ben Murphy’s recipes
Ben Murphy

Ben Murphy

Ben Murphy was the Head Chef at The Woodford in South Woodford, London. During his time there, the restaurant picked up various accolades such as the Champagne Laurent-Perrier London Restaurant of the Year at the London Restaurant Awards.
See more of Ben Murphy’s recipes

Ingredients

  • 8 dried lasagne sheets
  • ½ red pepper
  • 2 x 200g packs baby button mushrooms
  • 2 tsp olive oil
  • 250ml double cream
  • 100g baby leaf spinach
  • truffle oil, to drizzle

Step by step

Get ahead
Prepare to the end of step 3 up to 1 day ahead and chill. Add a splash of milk or vegetable stock to loosen the sauce when reheating.
  1. Cook the lasagne sheets in salted boiling water for 4 minutes in batches until just al dente then refresh in cold water and drain. Using a 7cm round cutter, cut out 16 discs.
  2. Finely dice the pepper and set aside in a covered bowl. Thinly slice 4 mushrooms, cover with clingfilm and set aside for decoration. Very finely dice 150g mushrooms for the filling and set aside, covered, in a bowl. Roughly chop the rest of the mushrooms for the sauce.
  3. Heat half the oil in a saucepan, add the roughly chopped mushrooms and some seasoning, cover and cook for 5 minutes on a medium heat until tender and juicy. Reserve 3 tablespoons of cream for the filling, then pour the rest into the cooked mushrooms and allow to bubble gently for a couple of minutes, partially covered with a lid. Blitz to a smooth, creamy sauce in a liquidiser and check the seasoning.
  4. When ready to serve, heat the remaining oil in a small frying pan and fry the diced mushrooms and red pepper for 5 minutes.
  5. Reserve 12 small spinach leaves for decoration, then shred the remainder and add to the mushroom and pepper mixture and cook just until the spinach wilts. Stir the reserved 3 tablespoons of cream through and season. Gently heat the sauce through in a separate pan.
  6. Add the discs of lasagne to a bowl of boiling water for 1 minute to warm through. Carefully remove with tongs to drain. For each serving, layer 4 discs of pasta in a shallow bowl with a little of the mushroom, pepper and spinach filling and a drizzle of warm mushroom sauce in between each layer. Fan the raw sliced mushrooms on top of each stack, and tuck in 3 spinach leaves. Pour the rest of the sauce around the outside and drizzle with truffle oil.

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